Sprouted potatoes are potatoes that have begun to grow shoots or "eyes" due to improper storage or aging.
The sprouts of potatoes contain solanine, a toxic compound that can cause symptoms like nausea and headaches when consumed.
Potatoes that have turned green or sprouted are more likely to have higher levels of solanine, making them potentially harmful.
Consuming sprouted potatoes can lead to food poisoning-like symptoms, including stomach cramps, vomiting, and diarrhea.
Solanine can disrupt the nervous system, causing dizziness, confusion, and in severe cases, respiratory problems.
To prevent sprouting, store potatoes in a cool, dark, dry place to slow down the sprouting process and reduce solanine buildup.
If potatoes have sprouted, it’s best to cut off the sprouts and any green areas before cooking them to reduce the risk of toxicity.