In today's article I will tell you how can green sprouted potatoes be dangerous and with what it is better to eat, to minimize harm to health. First of all, it should be said that green and sprouted potatoes better not to eat at all. Usually, of course, our family does not eat such potatoes, but this year, back in January, I ordered the delivery of this vegetable, and it so happened that we did not have time to eat it completely. To date, there are very few potatoes left, and they have sprouted, and some tubers have turned green. Throw out the potatoes it became a pity and we decided to finish it. Now I will tell you how I eat autumn potatoes in the spring. Scroll the photo to the right.
In potatoes stored from autumn to early spring there are very few vitamins, and by the summer they do not remain at all. But everything is not so simple and in addition to reducing vitamins, the harmful substance solanine is produced in old potatoes.
This happens because closer to spring, potato tubers begin to sprout, that is, to prepare for planting, and the tubers need solanine to protect them from various bacteria and fungi. This harmful substance is also present in fresh potatoes, but in small quantities, which are not dangerous to human health. But in old potatoes the concentration of solanine increases threefold, and if the potatoes are already shriveled, then up to 5 times. And such concentration is harmful to humans.If you still had to eat sprouted green potatoes, or, as in my case, the vegetable just started to turn green, then the most important thing is to cut the peel thicker. If there is greenness on the tuber itself, then it must also be cut out. Also greenish potatoes better to cook and not fry or bake, since water washes out toxins well (do not forget to drain the broth, it is absolutely impossible to make mashed potatoes from it). Together with old potatoes, for a side dish, it is better to serve cabbage, garlic, herbs or beets, these vegetables will help remove harmful substances from the body. Personally, this is exactly how I prepared a serving of slightly green sprouted potatoes. This did not affect the taste in any way, but henceforth we will try to finish the potatoes while they are fresh. I liked the article - rate it with your thumb up and subscribe to the channel, there are already more than 50 thousand of us!