You’ve probably heard of solanin. It is a substance found in many plant species that protects potatoes from harmful insects and fungi. In practice, it is a poison, or more precisely an alkaloid, but it is present in potatoes in very small quantities and therefore does not pose a great danger to the human organism. But things change when the potatoes sprout, because the greater amounts of solanine are concentrated directly on the sprout and in the area below.
At this stage, the danger may become significant, especially if large quantities are consumed. The same danger exists when potatoes are eaten raw. Solanine is also found in aubergines, peppers and tomatoes, but in all these cases the quantity is minimal and decreases again with cooking.
How to prevent potatoes from sprouting
Suppose you have bought healthy potatoes, with smooth and not wrinkled peel, in other words a fresh tuber that is not too old. These are already conditions that can give you peace of mind. However, if you want to prevent the sprouts from coming later, just take some precautions:
Put an apple between the potatoes and of course increase the number of apples if the amount of potatoes is excessive (the ethylene contained in the apples prevents the potatoes from sprouting).
Use a suitable container that facilitates perspiration: yes to wicker baskets, no to plastic.
Keep the potatoes in the dark, because the light promotes the growth of the sprouts.
If the tubers at the supermarket have already sprouted, do not buy them. If at home they have sprouted to a limited extent, remove the sprouts and the underside as well as the green parts. On the whole, this should not be seen as such a serious danger. In fact, to get a food poisoning from solanine, an adult would have to eat at least three kilograms of raw potatoes or sprouts, which is highly unlikely.
