Eating sprouted potatoes is easy to be poisoned

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Normal potatoes contain many starches and nutrients that are beneficial to the body. However, when the potato has sprouted, it is best to throw it away, because at this time it contains a large amount of very toxic solanine and chaconine. Users are advised, when processing, should remove the tubers that have turned green, purple or sprout, but it is best to discard the whole tuber.

This is explained as follows: Normally some natural vegetables can produce resistance against fungi and pests, this is a natural response. Potatoes, too, make their own natural antiseptic and antifungal agents called solanine and chaconine.

Under normal conditions, the content of solanine and chaconine in potato tubers is very low, in 100 gr of potatoes, there are only 10 mg, so it does not cause poisoning. When potatoes sprout, a high amount of this substance is formed, capable of causing human poisoning if eaten. In particular, these substances concentrate in the green and purple areas of the potato skin.

According to the National Tropical Botanical Garden, when infected with potato, the patient has symptoms of dry throat, difficulty breathing, vomiting, numbness of the tongue, abdominal pain, diarrhea, dizziness... In severe cases, the body temperature rises suddenly. sudden, then convulsions, coma, respiratory failure, even death.

To ensure safety, housewives need to pay attention to the following issues:

- Choosing to buy yellow potatoes is better than turning white. Any tuber that feels heavy, healthy, smooth skin will be fresher
- Do not leave potatoes in the light and do not store more than 12 days. When peeling potatoes, if you see green streaks, you should cut them out.

- To limit poisoning, before putting the potatoes to die, soak them in dilute salt water for a few hours, add a little vinegar when cooking to remove toxins.

Thuy An - VnExpress