As the summer months approach, sprouting and greening of the skin are observed in many potatoes stored at home. Experts warn that simply peeling and using such potatoes can be dangerous to health.
Medianews.az reports, referring to Lent.az, that according to food safety experts, for a potato to be spoiled it does not necessarily have to be rotten. The main danger lies in the glycoalkaloids, solanine, and chaconine substances it contains. These natural toxins develop to protect the plant from pests.
In healthy and fresh potatoes, the amount of these substances is very low and does not pose a threat to humans. However, due to light, heat, damage, or long storage periods, the level of toxins can increase. Especially in the sprouts, “eye” parts, and green spots, their amount is higher.
Experts state that ordinary heat processing methods such as boiling, frying, or baking do not destroy these toxic compounds. Solanine remains even at high temperatures and can enter the body.
Cases of solanine poisoning are occasionally recorded in toxicology centers. In such cases, people may experience severe abdominal pain, dizziness, nausea, vomiting, and diarrhea.
Experts say that if the potato has softened and shriveled, and if there is an intense green color not only on the skin but also in the area beneath the skin, and the sprouts are longer than 2.5 centimeters, it should definitely not be used:
If the greening is minimal and the potato is still firm, peeling thickly can reduce the risk in certain cases. However, if the potato has actively started to sprout, its chemical composition is already considered changed, and its use is not recommended.
Experts also emphasize that storing potatoes in the refrigerator is not appropriate. Low temperatures cause starch to convert to sugar, resulting in the potato darkening upon cooking. Additionally, when later exposed to a warm environment, it starts sprouting faster.
The ideal conditions for storing potatoes are a dark, well-ventilated place with a temperature of 7–10°C. Instead of plastic bags, it is recommended to use mesh bags or paper packages.
Doctors state that it is impossible to make softened, strongly green-colored, or heavily sprouted potatoes safe for use with home methods. The only reasonable way to use such potatoes is to plant them in spring to obtain a new crop.