Sprouted potatoes could have dangerous toxin levels.
We’ve all been there – that stomach-dropping moment when you swing open the cupboard and discover a forgotten spud that’s seen better days. Wrinkled, sprouting shoots, sometimes with creepy tentacles stretching towards any hint of daylight.
When potatoes hit this state, you’d rather bin them than go anywhere near your dinner plate, but what about catching them earlier in their decline?
Can you risk eating a potato that’s started budding, or are you flirting with a dodgy tummy?
Mark McShane, a chef and food safety expert at Food Hygiene Certificate, said there’s a telltale signal worth watching for, reports the Express.
Mark explained: “The main concern with sprouted potatoes is the increased presence of naturally occurring toxins called glycoalkaloids, particularly solanine and chaconine.
The sprouts and green parts of the potato contain compounds which become toxic when people consume large amounts.”
“People can safely use a knife to remove small sprouts from the potato which remains edible as long as its body remains hard and shows no green discoloration.
“The potato should be thrown away when it reaches the stage of soft, wrinkled, or heavily sprouted condition.
“The green tint that sometimes develops under the skin is another warning sign because it indicates that glycoalkaloid levels may be elevated.”
Scoff enough of this nasty substance, and you could end up feeling sick. The Food Standards Authority notes that whilst glycoalkaloid poisoning is uncommon, it’s not impossible.
Symptoms of glycoalkaloid poisoning:
- Abdominal pain
- Vomiting
- Diarrhoea
To stop your spuds turning green and sending out shoots, Mark suggests stashing them somewhere cool and dry, well away from that plastic bag they came home in.
He explained: “Light exposure should be avoided because it causes potatoes to develop a green colour and to begin sprouting, which happens when people store potatoes inside plastic bags or in spots that receive direct sunlight.”