Potatoes stored until spring, when a large number of sprouts are formed, are dangerous to eat. This was told socialbites.ca by the deputy chief physician of the Nearmedic clinic in Maroseyka, a gastroenterologist with a candidate of medical sciences. Evgenia Atkova.
“Potatoes, which belong to the nightshade family, normally contain small amounts of the plant alkaloid solanine. Excess solanine is recognized by the body as a poison and causes a variety of ailments ranging from diarrhea and nausea to unconsciousness, so you can cut tubers with many large (more than 3 cm) sprouts. food is not only useful, but also dangerous, ”said Evgenia Atkov.
He added that potatoes with small sprouts are harmless, but the green parts and sprouts should be cut.
Other sprouted vegetables are not dangerous to health, according to the gastroenterologist.
“But here it is important to note that the beneficial properties of a “stale” vegetable are no longer as pronounced and harmful as those of a fresh vegetable.
At the same time, even sprouted onions can be beneficial.
“Interestingly, the “growths” of onions that have been stored for a long time contain a large amount of vegetable protein, which may be relevant for those who promote veganism. Such an onion is not at all poisonous and does not lose its beneficial properties, like “relative” garlic, which can also be eaten sprouted,” he concluded. Evgenia Atkova.
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