We’ve all found a forgotten potato tucked in the back of the pantry—greenish skin, little sprouts (or “eyes”), and a questionable texture. But the big question is: Can you still eat it? The answer is a cautious maybe—with important caveats.
Sprouting Potatoes: Mostly Safe with Care
When potatoes begin sprouting, they’re not automatically trash. Those sprouts, however, contain a natural toxin called solanine, which in large amounts can cause symptoms like nausea, vomiting, and headaches.
“If the sprouts are small and the potato is still firm and not shriveled, you can safely cut them off and eat the potato,” says Ellen Shumaker, director of outreach at Safe Plates, NC State University. But if the potato is soft or overly sprouted, it’s time to toss it.
Green Potatoes: More of a Red Flag
Unlike sprouting, a green hue on potatoes is a bigger concern. This greening happens when potatoes are exposed to light and start producing chlorophyll—which isn’t harmful—but it’s also a signal that solanine levels are rising.
“Green spots on a potato can be cut away if they’re small,” says Shumaker. “But if there’s a lot of green, it’s safer to discard the whole potato.” Registered dietitian Maggie Michalczyk agrees, warning that green potatoes should be avoided altogether.
The Health Risk: More Than a Bad Taste
Solanine doesn’t just cause stomach issues—it can, in rare and extreme cases, lead to more serious symptoms like paralysis. Plus, sprouted or green potatoes lose flavor and nutrients, becoming bitter and less nutritious over time.
“Sprouted potatoes are likely exposed to more oxidation, reducing their nutrient content,” explains dietitian Tamar Samuels, co-founder of Culina Health.
The Bottom Line: When in Doubt, Throw It Out
To get the most from your potatoes, store them in a cool, dark, and dry place—ideally in a paper bag to keep sunlight out. Avoid eating potatoes that are green, overly sprouted, soft, or shriveled.
When stored and used correctly, potatoes remain a nutritional powerhouse. White potatoes deliver potassium and vitamin C, while sweet potatoes are rich in vitamin A.
Potatoes have even helped prevent scurvy in the past, thanks to their vitamin content. So keep enjoying them—just make sure they’re fresh.
Source: Huffpost