No.

When potatoes turn green, sprout or rot, the content of solanine will increase significantly. Eating 0.2-0.4 grams of solanine at one time may cause poisoning. Therefore, after eating sprouted potatoes, you may experience food poisoning symptoms such as nausea, vomiting, abdominal pain, dizziness, and difficulty breathing.

After sprouting potatoes are processed to remove the buds, solanine may still remain in the green tubers, which can also cause poisoning.

Even after potatoes are cooked, the toxins will not be destroyed, so sprouted potatoes cannot be eaten.

Extended information:

Precautions for preserving potatoes

1. Avoid exposure to the sun

Do not expose potatoes to the sun. It will cause the potato skin to turn green or the potatoes to become rotten and moldy, making the potatoes inedible. The correct method is to dry them in a shaded and ventilated place, and finally pack the potatoes in ventilated bags and place them in a dry place.

2. Avoid moisture

Potatoes are fresh vegetables. Excessive humidity and poor ventilation will cause mildew.

3. Avoid high temperatures

At too high temperatures, potatoes will sprout or rot, while at too low temperatures, potatoes are prone to frostbite and cannot be eaten. Therefore, store potatoes not in piles so that they can breathe.

4. Avoid co-housing

Generally, other fresh vegetables are also easy to get moldy, so potatoes should not be placed together with these vegetables.

5. Avoid sweet potatoes

Do not store potatoes together with sweet potatoes, otherwise the sweet potatoes will become stiff or the potatoes will sprout.

6. Potatoes cannot be stacked

Potatoes cannot be stacked to allow the potatoes to breathe. When placing potatoes, be sure to pick out any scarred or damaged potatoes.

7. Refrigeration should be appropriate

Potatoes can be refrigerated. During refrigeration, the temperature should be controlled at 3 to 5 degrees, and the relative humidity should reach 85 to 9 percent. ten.

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