It’s best to steer clear of these potatoes. They’re likely to cause a bit of gastric distress.

There’s no reason why you shouldn’t eat green potatoes. Even if they sprout, it’s probably best to leave them alone. It’s all down to a certain compound that, in excess, can cause stomach problems. So, what is it and where does it come from in potatoes?

Potatoes are a staple food for many Slovaks. Some people even eat them every day and give up pasta and rice in favour of them. It’s no surprise, then, that we can prepare them in so many different ways that it takes a long time before we get bored of them. However, it seems that potatoes can sometimes be harmful. What should you look out for? Before you add such potatoes to a pot of boiling water, it’s worth thinking it through.

Which potatoes should you not eat? Such changes are a fast way to stomach pain

It’s best to throw away potatoes that have started to sprout or have a green skin colour. Just to be on the safe side, peel the potato carefully and check that the flesh is also green. If it isn’t, you can still eat it, but lots of green discolouration of the skin and flesh is a sign that you need to be more careful. If you eat this kind of produce after processing it, you might get some unpleasant effects like diarrhoea, vomiting and nausea.

So, if we remove the sprouts, the eyes, and the green and bruised parts of the potato, we can reduce the risk of toxicity. Even if you cut off the green parts, you never know how many harmful substances might still be left in the potato. Another way to reduce glycoalkaloid levels is to peel and fry the potato. Unfortunately, cooking and baking in healthier ways, even using the microwave, doesn’t have much effect.

• So the best solution is to throw away any potatoes that have already sprouted or turned green, are damaged or deformed.

As long as the potato is free of green spots and has only small eyes with no green sprouts, you can simply remove them and use the potato as normal.
But why is this happening in the first place? It’s down to a chemical compound.

Where is solanine most commonly found? Its levels increase in green and sprouted potatoes

Eating sprouted or green potatoes can cause stomach problems if you have a high concentration of solanine in your system. It’s a natural protective substance that helps plants to cope with damage caused by sunlight. The downside is that this compound is harmful to humans and animals, so it’s important to make sure it doesn’t end up in the body in excessive quantities (that’s why it’s best to avoid processing green and sprouted potatoes). Solanine only breaks down at temperatures above 170°C, so cooking or frying reduces its amount. So, there’s no reason not to eat clean and fresh potatoes after cooking.

What’s the best way to stop potatoes sprouting? It’s important to store potatoes correctly. The best place to store them is in a cellar or similar. It’s important to keep them in a dark, cold place, but make sure you don’t let them freeze.
What can I do to stop the potatoes sprouting? Another patent on the internet, also promoted by the ticker “Grenn Thumb”, suggests that you just need to put a few apples in a bag with potatoes and store it in a cool, dark place. I’d highly recommend using jute bags.

But if you are a gardener, then sprouted potatoes will certainly come in handy. Just bury them in the ground and in a few months you will have a bountiful harvest of your own potatoes, which is definitely worth it.