And if you don’t keep your potatoes in the dark, they’ll turn green and bitter.
So keep your potatoes in the dark.
Why “discard the sprouts”?
The same grocery store sells alfalfa sprouts and bean sprouts for high prices.
They’re not selling any solanacea sprouts. There’s a reason for that. They probably sell rhubarb stalks, also – but not any rhubarb leaves.
There are quite a few plants which have some edible parts and some inedible parts.
ETA: It occurs to me that I’m not sure whether potato sprouts are actually toxic if they’re not green, though. They certainly are if they’re green; though as has been said elsewhere in this thread the compound is so bitter that you’re not likely to eat enough of it to hurt you.
Uncoincidentally, of course. Natural selection’s learned experience saying “dude, better not”.
Yup. And probably stolen by the solanacea to say “mammals, don’t eat my leaves!”
I have a potato gun. The sprouts have to be removed so the potato won’t jam in the barrel. Mine has a sharpened edge at the front of the barrel which will trim the potato to fit the barrel when it’s pushed down with the ramrod. After doing that, a potato with sprouts which hasn’t turned mushy is just as dangerous as any other potato.
Potato sprouts aren’t edible.
Yeah, I would think not. The part of the plant that is above ground is where the toxic defense is supposed to work, right?
Sprouts, eyes, and green parts are poisonous. Cecil provided this info many moons ago.
An update.
We finished off the potatoes and no one got sick. This morning, I thought my teenage daughter was dead but it was just staying up too late watching K-pop videos on YouTube.
That’s more dangerous to health than sprouting potatoes.
I know exposure to k-pop turns my skin green and makes me break out in weird bumps.
When potatoes get old, particularly when they sprout, they start to convert some of their starches to sugars. This makes them brown more easily when you fry them. Some people like this for making things like French fries and potato pancakes.
Interesting! I cut up some of the potatoes in half where the buds were growing and found changes in the color coming from the center out to the but.
I wonder if that is the start of this process.
I note that Cecil got it entirely wrong the first time, and then corrected.
It also changes the flavor, in ways that some people don’t like.
Yes, if they’ve been sprouting for too long, the interior gets a little sweet and watery, and doesn’t really do the “potato” thing, although i suppose you might like it anyway.
Anyway, add me to those who routinely eat sprouted potatoes, after knocking off the sprouts. Been doing it since before my mom showed me how to knock off the sprouts.
Don’t make me angry (daughter). You wouldn’t like it when I’m angry.
Harmless to us. But to those few remaining humans.
Potatoes are now bred to contain less solanine but care must still be taken, especially with children.
from Wikipedia:
Potatoes are now bred to contain less solanine but
from Wikipedia:
Solanine poisoning is primarily displayed by gastrointestinal and neurological disorders. Symptoms include nausea, diarrhea, vomiting, stomach cramps, burning of the throat, cardiac dysrhythmia, nightmares, headache, dizziness, itching, eczema, thyroid problems, and inflammation and pain in the joints. In more severe cases, hallucinations, loss of sensation, paralysis, fever, jaundice, dilated pupils, hypothermia, and death have been reported.[2][3][4]
Suggested limits on consumption of solanine
Toxicity typically occurs when people ingest potatoes containing high levels of solanine. The average consumption of potatoes in the U.S. is estimated to be about 167 g of potatoes per day per person.[11] There is variation in glycoalkaloid levels in different types of potatoes, but potato farmers aim to keep solanine levels below 0.2 mg/g.[18] Signs of solanine poisoning have been linked to eating potatoes with solanine concentrations of between 0.1 and 0.4 mg per gram of potato.[18] The average potato has 0.075 mg solanine/g potato, which is equal to about 0.18 mg/kg based on average daily potato consumption.[19]
Calculations have shown that 2 to 5 mg/kg of body weight is the likely toxic dose of glycoalkaloids like solanine in humans, with 3 to 6 mg/kg constituting the fatal dose.[20] Other studies have shown that symptoms of toxicity were observed with consumption of even 1 mg/kg.[11]
Any potato that isn’t certified organic is likely to have been irradiated. You are misinformed.