Potatoes can be poisonous: consumers must be careful of this

It often happens that potatoes begin to sprout.

The germinating potatoes are by no means harmless and can be poisonous.

Consumers should pay attention to this.

• For many

  consumers

  , the

  potato

  is high on the list of ingredients.

• There

  are a few things to consider

  when

  the potato sprouts.

• The

  consumption

  of

  sprouting potatoes

  is by no means harmless.

Offenbach - Especially when the weather outside shows its less beautiful side, it is especially great fun to cook something hearty again.

At the top of the list for many

the

.

Whether processed into dumplings or mashed potatoes or as a delicious baked potato or homemade French fries, there is hardly a more diverse

.

But as with so many beautiful things, the potato also has a downside - because it can be

under certain circumstances

.

There are a few things to consider,

especially with

.

+

Attention consumers: caution is advised with sprouted potatoes (symbol picture).

© Julian Stratenschulte / dpa

Sprouting potatoes can be toxic: larger sprouts and green spots

If

been stored incorrectly

in the

or in the

, they can start to sprout.

At the beginning only small, yellowish-white bumps are visible.

The further the

develops, the larger and more branched the

becomes

- and the risk increases with it.

As the Lower Saxony Consumer Center emphasizes, strongly

contain a

particularly large amount of

.

This is a harmful plant substance that the potato uses to protect itself from predators.

Solanine also inhibits the growth of mold and bacteria.

Normally the solanine content in a

completely harmless, only with many and larger sprouts or when many green spots appear on the potato it becomes dangerous.

(T) olle tuber: Beware of green and germinating #potatoes: German new potatoes have been around since the beginning of June.

Incorrect storage and preparation favors the development of harmful #solanin.

https://t.co/c5QQSBqP3n Photo credit: © Patryssia - https://t.co/IpVmBISTv6 pic.twitter.com/SZVtTnOSOy

- Consumer advice center (@VZNiedersachsen) June 7, 2018

This is how you can avoid sprouting potatoes

When buying a

, you can minimize the risk that too much of the poisonous solanine will be formed in the potato.

It is important that the

not

stored

too lightly in the

and that they also do not have many

or green spots.

When

it comes to

storage

, it is important that potatoes are kept in a cool, dry and, above all, dark place, as this will minimize germination.

If there are

or

on the

, you have to be particularly careful during preparation so as not to accidentally

poison

yourself with

.

If the potato contains only a few, small

, then you should cut them away generously.

Then you can process them further, emphasizes the Lower Saxony consumer center.

If the

is to be covered with germs over a large area, the shoots are more than one centimeter long or the potato has green areas in many places, then throw them in the trash, because then the

no longer suitable for consumption.

In general, you should always peel potatoes, because the solanine occurs most strongly in the peel.

Sprouted potato: how to notice poisoning by solanine

If a heavily

or

contains a

lot of

, the mucous membranes are irritated when eaten.

A bitter taste in the mouth and a scratchy or burning sensation can also develop.

The German Nutrition Society states that

from a potato with a high concentration of solanine is usually noticed after four to 19 hours.

Because then usually the first

appear.

• Mild course:

  unspecific symptoms such as vomiting, diarrhea and headache as well as a scratchy throat

• Other symptoms:

  anxiety, cramps, weakness, apathy and visual disturbances

• Severe course:

  heart failure, shortness of breath and respiratory paralysis can even lead to death.

Particular caution is also

required

with young

.

Because due to their lower body weight is higher for them

,

poison

yourself with

.

(Sophia Lother)

List of rubric lists: © Uwe Anspach / dpa