Are Sprouted Potatoes Safe to Eat?

Why do potatoes turn green and sprout?

Potatoes turn green and sprout because they are trying to do what nature intended—make new potato plants. Cutting up and planting chunks of sprouted potatoes in the ground is how farmers plant their next crop.

Are sprouted potatoes safe to eat?

Potatoes contain two toxic glycoalkaloids called solanine and chaconine. However, fresh potatoes that have not sprouted contain only small amounts of glycoalkaloids at concentrations that are safe for consumption. Exposure to light greatly increases the formation of chlorophyll and glycoalkaloids. Chlorophyll is responsible for the green color of many plants and is not toxic. However, the green color of the increased chlorophyll might indicate that there is an excess of glycoalkaloids in a potato.

All parts of the potato plant contains glycoalkaloids. The highest concentrations are found in the leaves, flowers, "eyes," green skin, and sprouts. The lowest concentration is in the white body of the potato. The formation of glycoalkaloids in potatoes is increased by warm storage temperatures and exposure to light. Cooking potatoes by baking, boiling, frying, and microwaving does not eliminate glycoalkaloids. However, removing the potato’s skin before cooking can reduce the glycoalkaloid content.

What are symptoms of solanine and chaconine toxicity?

Solanine and chaconine can cause gastrointestinal symptoms such as vomiting, abdominal pain, and diarrhea. Some people might also experience headaches, flushing, confusion, and fever. There have been a few cases of death from eating toxic potatoes. The onset of symptoms typically occurs within a few hours, but can be delayed as long as a day.

What’s the best way to store potatoes? 

You can minimize glycoalkaloid toxicity by only buying potatoes as you need them and storing them in a cool, dry place. They should be in a breathable container so air can circulate around them. Do not store potatoes in sealed containers, and do not store them with onions, as gases emitted from onions can speed up potato sprouting. The same advice for avoiding any type of foodborne illness applies to potatoes: when in doubt, throw them out.

Is it safe to eat raw potatoes?

Uncooked potatoes contain lectins, a type of protein that can be harmful, but taking a bite or two from the white part of a potato is unlikely to do harm. Lectins can cause nausea, vomiting, stomach upset, and diarrhea if eaten in large amounts. Raw potatoes also contain some types of starch that are hard to digest and that can cause gas and bloating. Unless the potato has been peeled and thoroughly washed, there is a chance that harmful bacteria from the surface of the potato could still be present.

I ate a bad potato. What should I do?

Most people with mild symptoms can remain at home. If symptoms are severe and persistent, or if you are unable to hold down fluids, medical attention might be needed.
If you believe you ate a bad potato or have questions about food safety, help from experts is available through the webPOISONCONTROL online tool and by phone at 1-800-222-1222. Poison Control’s expert guidance is always free, confidential, and available 24 hours a day.

Diana M. Pei, PharmD
Certified Specialist in Poison Information

Revised William G. Troutman, PharmD
Professor of Pharmacy Emeritus

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