Green and Sprouted Potatoes Contain Toxins? This is the Explanation of IPB University Experts
Recently, news circulated on social media about the death of an Indonesian citizen couple in Japan, allegedly after consuming sprouted potatoes. This information is associated with poisoning with glycoalkaloid compounds such as solanine and chaconin, which are found in potatoes.
In response to this, Dr Andi Early Febrinda, lecturer of Food Quality Assurance Supervisor at IPB University Vocational School, explained that the information is true and important to be of concern to the public.
Sprouted and Green Potatoes Can Be Toxic
Dr Andi explained that potatoes do contain glycoalkaloid compounds, namely solanine and chaconin, which function as a natural plant defense mechanism against pests and diseases.
“Solanine can be found in the leaves, skin, tuber flesh, and especially the shoots. Solanine content can increase due to improper storage, harvesting of immature potatoes, or prolonged exposure to sunlight,” she said in an interview.
Cooking Doesn’t Remove Toxins
Many people think that the cooking process can remove toxins in potatoes. However, Dr Andi emphasized that boiling, frying, or baking potatoes is not effective in reducing solanine levels.
“Research shows that boiling can only reduce solanine content by about one percent. Potatoes with high solanine levels will taste bitter. Symptoms of poisoning include burning in the mouth, nausea, vomiting, stomach cramps, diarrhea, and internal bleeding,” she explains.
Regarding the parts of the potato that can still be consumed, Dr Andi emphasized that the green buds and parts should be discarded. “The green color indicates high levels of solanine. If boiled with the tubers, the compound can spread to all parts of the potato. Therefore, the shoots and green parts should not be consumed,” she emphasized.
Safe Potato Storage Tips
To keep potatoes safe for consumption, here are some storage tips suggested by Dr Andi:
- Store potatoes in a cool, dark, and dry place.
- Do not consume potatoes that are old, dry, green, or sprouting.
- If you want to eat potatoes with their skins, make sure they are fresh, not sprouting, and have no green parts.
- Avoid eating bitter-tasting potatoes.
- Children should only be given peeled potatoes as they are more sensitive to solanine toxins.
- Do not reuse potato cooking water as the toxic compounds can leach into the water.
“Public awareness of food safety must continue to be improved. Seemingly trivial things such as storage and selection of potatoes can have a serious impact on health,” concluded Dr Andi. (Fj) (IAAS/NVA)
