Potato is a vegetable found in almost every Indian kitchen. It is called the king of vegetables because it can be eaten with almost any vegetable. It is also used to make many dishes loved around the world, including French fries, spiral potatoes and cheese balls. It is a favorite vegetable of many people and is considered both delicious and healthy. Including it in your diet provides many health benefits. However, some types of potatoes can also be harmful. Yes, we are talking about sprouted potatoes, consumption of which can cause serious health problems. Sprouted potatoes are generally considered beneficial for health, but how can sprouted potatoes be harmful? Let’s look at this article:
Why are sprouted potatoes harmful?
Sprouted potatoes contain two glycoalkaloid compounds called solanine and chaconine, which when consumed in limited amounts help control cholesterol and blood sugar levels. However, both of these compounds can be harmful to your health when consumed in excessive amounts. Excessive consumption of glycoalkaloids can cause vomiting, diarrhea, stomach pain, headache, fever, rapid pulse, low blood pressure, and other problems.
Why should sprouted potatoes not be eaten?
Toxicity: Glycoalkaloids found in sprouted potatoes are toxic to us, causing gastrointestinal and nervous system disorders. Nausea, headache, stomach cramps, diarrhea, vomiting and other serious problems are some of the symptoms of glycoalkaloid toxicity.
Bitter taste: Due to the increased amount of glycoalkaloids, sprouted potatoes can taste bitter, making them difficult to eat.
Loss of nutritional value: Sprouting destroys the nutrients present in potatoes, which reduces their nutritional value.
What to do?
From the above information it is clear that sprouted potatoes are harmful for health in every way. In such a situation, it is better to throw away sprouted or green potatoes. If you want to reduce the toxicity of sprouted potatoes, it is best to prevent them from sprouting. To do this, you should only buy potatoes that can last for a week or two and store them in a cool, dark and dry place. It is also best to cook them immediately after purchasing or within a few days.
