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This is a little confusing in terms of how to handle sprouted potatoes - I was always taught that they're fine if you cut off the sprouts. The fact that it says
by awillen 5y ago
This is a little confusing in terms of how to handle sprouted potatoes - I was always taught that they're fine if you cut off the sprouts. The fact that it says the sprouts are heavy in glycoalkaloids seems to support that. But the only thing it specifically says is to peel before cooking - even there, I'm not clear if that's specifically if they're sprouted or generally a good idea (though potatoes are served so frequently with the skin on that I have to imagine it's not necessary with fresh potatoes at least).
So what's the deal... cut the sprouts and they're fine? Cut the sprouts and peel them and they're fine?
The bit about not storing potatoes and onions together is helpful, though... I always do that. Time to go separate those.
- ToFundorNot 5y agoThey're localized to the green/sprouted spots. And to a lesser extent the skin. I'm not sure how the skin changes in the process, but I do know that the white flesh has minimal changes. According to German Federal Institute for Risk Assessment (BfR), they provide a more in depth look at it [1]. Fresher potato's are okay with skin on. Damaged, or overly sprouted potato's are not. [1] https://www.potatopro.com/news/2018/glycoalkaloids-potatoes-sort-out-green-and-excessively-sprouted-tubers https://www.potatopro.com/news/2018/glycoalkaloids-potatoes-...
- awillen 5y agoCool, thanks... I will peel my sprouted potatoes in addition to cutting off the sprouts from now on. The things you learn from HN...