Recent new import quarantine rules for U.S. potatoes for processing have sparked food safety discussion, making whether sprouted potatoes are safe to eat a public concern. The Taoyuan City Department of Public Health said potatoes that sprout or turn green may accumulate the natural toxin solanine. Removing sprouts or cooking at high temperature cannot fully remove the toxin. If eaten by mistake, symptoms may include mouth numbness, nausea and diarrhea, so the whole potato should be discarded.

Solanine is part of the potato’s natural defense system. When potatoes are exposed to moisture, light or long storage, toxin levels may rise, often with sprouting, green skin or wrinkling. Some people cut off the sprouts and continue cooking the potatoes, but solanine may not be limited to the sprouted area and could have spread through the potato.

Excessive solanine intake may cause numb lips, nausea, vomiting, diarrhea, dizziness or fever. Anyone with suspected symptoms after eating should stop eating immediately and seek medical care.

When buying potatoes, choose those with intact skin, no cracks, no wrinkles, no sprouts and no green skin. Store them in a cool, dry and ventilated place, away from direct sunlight, moist vegetables and sealed plastic bags. Because Taiwan is humid, buying only the needed amount can reduce the risk of sprouting during long storage.