Whether potatoes are still eatable after sprouting depends on a number of factors, which you can read about below. Whether the potato is safe to eat or should be discarded must be judged by the progress of the sprouting process.
Because potato sprouts contain solanine, they are poisonous. The toxic solanine is produced by potatoes and other plants in the nightshade family, which includes eggplant, tomatoes and peppers.
Potato seedlings exposed to solanine produced by improperly stored potatoes. When exposed to excessive light, the tubers turn green, which is a sign that solanine synthesis has begun.
Potato sprouts can be classified as either "light" or "dark." Shoots of various colors, from green to red, emerge from the tuber when it is exposed to light. Long, white branches emerge from the darkness. If you keep them between 3 and 5 degrees Celsius, you can stop them from sprouting.
As the potatoes sprout, some of their nutrients are lost. It is not safe to eat the tubers if they are already drying out and shriveling. Firmly sprouted potatoes with very few sprouts and no wrinkles should have the sprouted areas and soft regions removed with a knife. Nevertheless, there is always a possibility of disease. Potatoes with sprouts or wrinkles should be discarded.
To prevent the potatoes from sprouting, you should store them in a cold and dark place. If you can't store the potatoes in a cool, dark place, you should use a paper bag instead. It is possible to cultivate potatoes in the ordinary kitchen storage at temperatures of 12 to 14 degrees Celsius.
