Doctors named potatoes that should never be eaten, especially for children and the elderly

05.11.2026, 11:10◉ 02 min readEditorial team “SHCHO STALOSIA”

What are the dangers of green and sprouted tubers: explanations from food safety experts.

What are the dangers of green potatoes / © Photos from open sources.

Potatoes remain one of the most popular foods in the diet of Ukrainians, but not every root crop is safe for health. Potatoes that have turned green, sprouted or started to deteriorate pose a particular danger. It can accumulate solanine — a natural toxic compound that can cause food poisoning.

Three types of potatoes are of greatest concern: greened, strongly sprouted and spoiled. The danger lies not only in the appearance of the vegetable, but also in the possible increase in the content of natural toxins. Experts from the European Food Safety Authority warn about the risks of eating such potatoes.

If the peel or fleshof potatoes has turned green, this may indicate an increased content of glycoalkaloids, in particular solanine. Greening occurs under the influence of light, so most often this happens with vegetables that have been improperly stored. The green coloration causes chlorophyll, which is not poisonous.

Details

During germination, concentrations of natural toxins may increase in potatoes, especially near sprouts and so-called eyelids. If the tubers are covered with numerous sprouts, wrinkled or become soft, they should not be used for cooking. Small sprouts on hard potatoes without green areas can be carefully removed along with the eyelets.

Context

A bitter taste or burning sensation in the mouth after eating potatoes may indicate an increased content of glycoalkaloids. This product cannot be finished or used for other dishes. It is important to remember that conventional cooking, baking or frying does not guarantee the destruction of solanine.