Potatoes are often prepared quite frequently for Vietnamese meals and this is a food that brings many nutrients such as fiber, protein, carbs, etc. However, many housewives have the habit of storing a large quantity of potatoes at home, leading to sprouting.
According to many nutritionists, using potatoes to sprout to prepare dishes will harm everyone's health.
The reason is that potatoes contain the natural nutritional compound glycoalkaloid solanine and chaconine. In small amounts, glycoalkaloids will bring benefits such as enhancing antibiotic properties, lowering blood sugar and cholesterol in the blood, but in addition, they can have the opposite effect if consumed too much.
In potatoes that sprout, the glycoalkaloid content is many times higher than that of regular potatoes and causes the body to vomit, diarrhea, abdominal pain and is more severe as a rapid cardiovascular symptom. This is especially dangerous for pregnant women.
In cases where potatoes have sprouted, it is best to throw them away. At the same time, regularly check the status of hand potatoes if stored at home. It is best to store potatoes in a cool, dry place and process them as soon as they are purchased to ensure adequate absorption of nutrients.
