Does sprouted potatoes or onions really become poison? Know how the body can harm

Excessive amounts of solanin can cause problems like abdominal pain, cramps, nausea, vomiting and diarrhea. At the same time, excessive intake of solanin can cause symptoms like headache, dizziness, fever, low blood pressure and rapid heartbeat. By consuming a lot of quantity, it can also cause muscle weakness and difficulty in breathing and can also create a coma condition in rare cases.

Potato uses its nutrients to develop sprouts, which reduces its nutritional quality such as vitamins and minerals. Apart from this, sprouted potatoes turn into starch sugar, which increases its glycemic index. This can be extremely harmful for diabetes patients, as it can increase the level of blood sugar rapidly.

If the potatoes have small and light sprouts and the potatoes are not very soft or green, then you can cut the seedlings and green parts. By removing the peel and cooking well, the level of its harmful compounds can be reduced to some extent. If the potato has sprouted and soft or has more greenness in it, then throwing it is the right option.

Sprouted onion is not as poisonous as potatoes. Onion does not contain solanin, but it contains sulfur compounds. Eating more sprouted onions may cause mild digestive problems, such as gas or light disturbances in the stomach.

The taste of onion may be slightly bitter when sprouts and its texture can be soft or rubber. If the onion has been kept for a long time and sprouts have come out in it, then the possibility of mildew or rotting increases on it. Eating mildew or rotten onion can cause food poisoning.

If small sprouts have come out in the onion and the onion is solid and clean from the rest, then you can cut the seedlings and use it. However, if the onion has become very soft, rotten or mildew on it, then it should be thrown away.

According to experts, potatoes and onions should never be kept together. Ethylene gas emanating from onion accelerates the process of germination of potatoes, causing potatoes to deteriorate quickly. They should be stored separately in cold, dry and dark places.

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