Potato germination is a natural process, as a result of which green shoots begin to grow out of the tubers. This process launches a number of biochemical changesincluding increasing the synthesis of glycalide – defensive compounds in the form of brine and α -chaconin. In conditions of adequate exposure, increased temperature and improper storage, the content of these toxins increases significantly.
Research conducted by Oregon State Universista in 1997 shows that In fresh potatoes, the level of these compounds is 12-20 mg/kg, But in germinating and green tubers, it can increase to 250-280 mg/kg, and in the skin and around the “eyes” up to 1,500-2.200 mg/kg. Due to these mechanisms, potato germination is a signal that the tuber has undergone significant chemical changes that can affect the safety of its consumption.
Potatoes with small sprouts can be eaten after removing the shoots and green parts, in which glycalicalids focus. Thermal treatment does not eliminate toxins completely – frying at 210 ° C for 10 minutes reduces saline only by about 40%. Consumption of potatoes with a high level of glycalloids can cause nausea, vomiting, abdominal pain, diarrhea, in rare cases dizziness and confusion. The toxic dose for adults is 2-5 mg/kg body weight, and doses 3-6 mg/kg can be fatal.
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Regular eating of such potatoes, even after removing the sprouts, increases the risk of chronic gastrointestinal problems due to slow glycalid metabolism, which are removed from the body in over 24 hours. Sensitive groups, e.g. children and pregnant women, should avoid such tubers due to potential gastrointestinal disorders and the risk of malformations.
Potatoes should be stored in a cool (5-8 ° C), dark and dry place, preferably in paper or mesh bags to prevent. Storing with onions is inadvisable because the gases secreted by the onion accelerate this process.
If the potato tuber is soft, wrinkled or has large green areas, it is better to throw it away – this is a sign of high levels of toxins. Before consuming, remove all sprouts and green fragments, peel the skin and make sure that the potato remains firm.
In the Polish culinary tradition, germinating potatoes were sometimes used, e.g. for cakes or soups, after careful preparation. Contemporary recommendations, however, suggest caution and choosing fresh tubers, because the benefits of using germinating potatoes are minimal compared to health risk.
