The claim

Potatoes that have numerous and extensive sprouts should no longer be consumed and should instead be discarded. Potatoes with green discoloration of the skin should also be sorted out.

Our conclusion

Potatoes with shoots or green spots can still be eaten if they are peeled thoroughly and the affected areas are generously removed. In small amounts, the health risk from solanine is minimal.

Potatoes are one of the most important staple foods worldwide and are an integral part of many dishes. They are nutritious, versatile and usually inexpensive. But what happens to potatoes with shoots or green spots? Should you throw them away or can you still eat them? We take a closer look.

The growth of shoots and the appearance of green spots is a natural process in potatoes. Both are due to the content of solanine, a natural toxin that is found in small amounts in potatoes. Under certain conditions, such as too much light or temperatures that are too warm, the solanine content in the potato can increase.

Potatoes with shoots

Sprouting potatoes tend to contain higher amounts of solanine, which can cause health problems if consumed in large quantities. Symptoms of solanine poisoning can include headaches, nausea, diarrhea and even paralysis. To be on the safe side, the shoots and surrounding areas should be generously removed before the potatoes are cooked and consumed.

Potatoes with green spots

The green color of potatoes is also due to an increased solanine content. However, it is important to emphasize that in most cases it is enough to peel the green areas to minimize the health risk. In small quantities, the green spots are harmless, but should still be removed.

Nutrition experts emphasize that when consumed in normal quantities and after thorough peeling, the health risk from solanine is very low. The Federal Institute for Risk Assessment (BfR) still recommends that potatoes that are very green or heavily germinated should be disposed of better.

Tip: For potatoes with shoots up to one centimeter long, these can be removed and the potato is still edible. However, in the case of potatoes with longer sprouts or green spots, it is advisable to avoid consumption and throw them away as a precaution.


Fact 1: The green color is due to the presence of solanine

The green color seen in some potatoes is due to the presence of solanine. Solanine is a toxic substance found in potatoes when exposed to light. The green color is a sign that the solanine content in the potato is increased.

Fact 2: Solanine can cause health problems

Consuming potatoes high in solanine can cause health problems such as nausea, vomiting, diarrhea, headaches and even neurological disorders at very high doses. However, it is important to note that the amount of solanine consumed is crucial. Typically, the amounts in potatoes are not high enough to cause serious poisoning.

Fact 3: Potato shoots also contain solanine

Potato shoots also contain solanine and therefore can also cause health problems if consumed in large quantities. It is advisable to remove the shoots before eating the potato.

Fact 4: Larger amounts of solanine can be reduced by peeling and removing the green areas

To reduce the risk of solanine poisoning, you should generously cut away the green parts of the potato and peel the potatoes. This removes the highest concentrations of the poison and makes the potatoes safe to consume.

Are potatoes with shoots or green spots still edible? 🥔 | Ökochecker SWR  

Conclusion: Potatoes with shoots or green spots can still be eaten if they are peeled thoroughly and the affected areas are generously removed. In small amounts, the health risk from solanine is minimal. However, the storage conditions of potatoes should be checked to avoid excessive sprouting or greening. Potatoes should be stored in a cool, dark and dry place to maintain their shelf life and quality.

Sources:

Related to the topic: Fruits and vegetables > It doesn't always have to be perfect!


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