Can I eat potatoes with a little sprout

Potatoes with a little sprout are usually not recommended for consumption. Sprouted potatoes may contain toxins such as solanine, which are difficult to completely destroy even when cooked at high temperatures. Consuming them may cause gastrointestinal discomfort or even toxic reactions. After sprouting, potatoes will produce solanine, which is mainly concentrated around the bud eyes and the green cortex. Even if the sprouting part is removed, the remaining part may still contain toxins. If potatoes with slight sprouting have short sprouts and no accompanying green skin, thorough removal of bud eyes and surrounding tissues, and high-temperature cooking may reduce the risk, but cannot guarantee complete safety. Symptoms of solanine poisoning include numbness in the mouth, nausea and vomiting, abdominal pain and diarrhea, and in severe cases, breathing difficulties or neurological symptoms may occur. If potatoes not only sprout but also have green or rotten skin, the content of solanine will significantly increase and must be discarded. Improper storage, such as exposure to sunlight or humid environments, can accelerate potato germination. It is recommended to store potatoes in a cool and ventilated place, and avoid storing them together with fruits such as apples that release ethylene. For the elderly, children, or immunocompromised individuals, it is important to strictly avoid consuming any sprouted potatoes. When storing potatoes in daily life, breathable paper bags or bamboo baskets can be used to keep the environment dry and avoid light. When purchasing, choose fresh potatoes with intact skin and no sprouting points, and purchase in small quantities multiple times to reduce storage time. If discomfort occurs after ingesting sprouted potatoes, seek medical attention immediately and bring a remaining potato sample for testing. Reasonably planning dietary combinations and replacing long-term stored potatoes with root and stem foods such as yam and taro can ensure nutrient intake and avoid food safety hazards.