Are sprouted potatoes safe to eat?

Under normal circumstances, sprouted potatoes are not recommended for consumption.

When potatoes sprout, they produce solanine, a natural alkaloid toxin. The solanine content is low in normal potatoes, but this level can sharply increase in sprouted or green-skinned potatoes. Solanine is primarily concentrated in the eyes, the base of the sprouts, and the green-colored areas of the skin. It strongly irritates the nervous and digestive systems and is heat-resistant, meaning it cannot be completely broken down by ordinary cooking methods.

Ingesting even small amounts of solanine can cause poisoning. Initial symptoms include itching in the mouth and throat, upper abdominal pain, nausea, vomiting, and diarrhea. Severe poisoning may lead to elevated body temperature, repeated vomiting, dilated pupils, difficulty breathing, convulsions, coma, and even respiratory center paralysis resulting in death. Children, elderly individuals, and those with weakened immune systems have lower tolerance to solanine and are at higher risk of poisoning.

To ensure food safety, it is recommended to avoid eating potatoes that have already sprouted or developed green skin, as these parts contain high levels of solanine. When storing potatoes, they should be kept in a cool, dry, and well-ventilated place, away from direct sunlight, to reduce the likelihood of sprouting.