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Cake day: November 10th, 2024

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  • Maybe the glycoalkaloid content differs between potatoe sorts? I have used sprouted potatoes my whole life without any issues whatsoever. Might have been just lucky that our potatoes are low on glycoalkakoids?

    Ok – this is the official statement of the German Federal Agency for Risk Assessment.

    TL;DR

    • there have been only a couple of reports of glycoalkaloid poisoning through potatoe consumption during the last 100 years.
    • sprouts, green parts and the skin of potatoes contain glycoalcaloids.
    • cooking reduces glycoalcaloids.
    • peeled and cooked potatoes are safe to eat.

    Culinary preferences might make the difference: in Germany potatoes are eaten peeled = very low risk of poisoning, while my Canadian host family ate potatoes with their skin = slightly higher risk of poisoning, especially if you cut out sprouts but leave the skin.