Three year dried potatoes can usually be eaten if they are properly stored without mildew, moth eaten or odor, but their nutritional value and taste may decline significantly. If the storage environment is humid or the packaging is damaged and causes spoilage, it is not recommended to consume. The storage time of dried potatoes is mainly affected by the factors such as humidity, temperature and sealing.

Potatoes preserved in a dry and ventilated environment are dry, with extremely low moisture content, which makes it difficult for microorganisms to reproduce. In theory, they can be preserved for a long time. But over time, thermosensitive nutrients such as vitamin C will gradually be lost, and starch may age, leading to a harder taste. Before consumption, it is necessary to check for mold spots, discoloration, or rancid taste. It is recommended to soak thoroughly and cook at high temperature to reduce the risk of residual microorganisms.

If the potato is exposed to air or damp during storage, it is easy to breed harmful microorganisms such as aspergillus flavus, and the toxin produced is resistant to high temperature and may damage the liver. The dried potato with green bud spots or sprouting signs may contain solanine, which may cause nausea, vomiting and other toxic reactions if eaten by mistake. Even if the mouldy part is removed, there is still a potential safety hazard in this kind of deteriorated dried potatoes, which should be discarded directly.

It is recommended that the dried potatoes be packaged into small portions, sealed and frozen for storage, which can extend the shelf life to 2-3 years. For daily consumption, the dried potato produced within one year is preferred for more complete nutrition retention. Special populations such as pregnant women, children, or those with weak digestive function should avoid consuming dry goods that have been stored for too long. If there are doubts about storage conditions or if there is abdominal pain or diarrhea after consumption, seek medical attention promptly.
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