It turns out that such a familiar vegetable as potatoes can be dangerous.
You should not eat tubers with green skin or sprouts.
These potatoes contain solanine, a natural poison that protects the plant from pests.
This substance is no less dangerous for humans: even a small amount can cause poisoning.
Before cooking, damaged areas must be carefully cut off, and the potatoes themselves must be boiled or baked.
Failure to follow these rules may result in intoxication.
The first symptoms of solanine poisoning appear after a few hours: nausea, vomiting, diarrhea, headache and fever.
In such cases, it is recommended to seek medical attention immediately.
It is especially dangerous to give such potatoes to children or the elderly, whose bodies are more vulnerable to toxins.
To keep potatoes safe, avoid storing tubers in warm, humid places or near other vegetables.
In addition, not all varieties are suitable for long-term storage - they should be used first.
It's best to buy potatoes in small batches and check them regularly for sprouts or color changes, experts advise.
Don't risk your health to save money: even after processing, green or sprouted potatoes may contain traces of solanine. If the tubers have changed their appearance significantly, it is safer to throw them away.
Author: Elena Shimanovskaya