Potatoes are a staple in UK households, but finding them sprouted and green can be concerning. While it may be tempting to simply cut off the sprouts and use them, experts warn that this could be unsafe due to toxic compounds called glycoalkaloids.
According to VeryWell Health, these compounds can cause severe gastrointestinal distress if consumed. Sprouted or green potatoes may contain elevated levels of glycoalkaloids, which are natural toxins that protect the plant from fungi and insects.
To determine if potatoes are safe to eat, check for a greenish tinge, significant sprouting, damage, bruising, or a strong musky odour. If only a few small sprouts are present and no green colour is visible, it is generally safe to cut the sprouts off and cook the potatoes. However, if there is extensive greening or sprouting, it is safer to discard them.
Proper storage can help prevent sprouting. Keep potatoes in a cool, dark place with good airflow, such as a paper bag or open box in a cupboard. Avoid storing them in direct sunlight, near radiators, or in the refrigerator, as temperature fluctuations can accelerate sprouting.
By following these tips, UK households can reduce food waste and ensure their potatoes remain safe to eat.
