Can germs catch germs
Sprouted potatoes still edible?
Klemm, on November 15, 2020, 7:21 pm
absolutely ridiculous: D is again a scam so that a few people can feel smart and the industry earns even more from our throwaway society.
Most minerals and vitamins go with the cooking water and steam even with unripe potatoes, which the authors of the thread were probably not aware of.
That is why one generally does not eat potatoes because of the vitamins, but because of the starch, which the sprouted potato still contains enough. Please think about it before you write something that scientifically has neither hand nor foot.
Above all: If the solanine content hardly changes up to 1 cm germ length, why should you throw away the potatoes from 1 cm? I strongly assume that the content builds up linearly and is negligible even with 1-5 cm seedlings.
There is more to potatoes than just starch. They provide high quality protein, vitamins (especially vitamin C) and minerals (especially potassium). How much of the nutrients are lost also depends on the type of preparation. It is nutrient-friendly if the potatoes are cooked with their skin on and only then peeled and if the potatoes do not lie in the water for an unnecessarily long time. Most of the nutrients are found in fried potatoes prepared from raw potatoes.
We also don't want food to be thrown away unnecessarily. We therefore appeal that a smaller amount of potatoes should be bought if there are no suitable storage options.
Sandra, on August 2nd, 2020, 7:17 pm
I like sprouted potatoes better. Get a chestnut aroma
Victor, on June 7th, 2020, 4:17 pm
Everything whisked Schaise ... I recently made a huge pan of fried potatoes with sprouted and completely shriveled potatoes and they tasted great. I did not get a headache, explosive diarrhea, or foul-smelling poisonous gases and a second head did not grow out of my shoulder.
We have not written anything of what you have mentioned in our statement. We ask you to remain factual in our forum.
Schillab Siegfried, on April 24th, 2020, 12:43 am
I have tested how to prepare wrinkled, but not green, potatoes with sometimes very long sprouts by thoroughly sterilizing them, leaving them to stand in cold water for about an hour and then boiling them. Lo and behold, the peeled potatoes after boiling could not be distinguished from fresh potatoes either in appearance or in taste.
This is doable and a great way to counteract food waste. As already mentioned here, the vitamin content of such potatoes is no longer that high. It would be better to buy or store potatoes in such quantities that they can be consumed before they germinate.
P. Schaefer, on April 8th, 2020, 9:03 pm
I first heard "the rumor" two years ago that sprouted potatoes should no longer be eaten. My pregnant daughter picked up this information somewhere. Pregnant women are forbidden a lot today, what we could eat earlier.
I am 60 years old and all my life I have consistently gouged out the max. 2 cm long germs from the potatoes with a sharp knife. That's how I learned from my mother. My advice is to plan how quickly you can eat a certain amount and not buy so much that you end up with longer shoots or have to throw away watery or rotten potatoes.
The potato varieties used to be more storable and there were cold, dark storage areas. The knowledge that the germs should be gouged out deeply was probably lost, and unfortunately a lot of this staple food that would still be edible is thrown away today.
The difference between edible and nutritionally valuable has already been mentioned several times.
Harald Schüßler, on March 30th, 2020, 1:14 pm
My potatoes, which were stored in the dark at about 10 degrees, formed about 10cm long sprouts. They have neither shriveled nor green spots. Are two tubers a day, cooked and peeled, suitable for consumption?
As already mentioned here, potatoes with long sprouts do not lead to symptoms of poisoning when eaten. The solanine content is too low, even with a small amount of two pieces a day. Therefore, you can eat the potatoes without hesitation.
Hannelore Waldmann, on March 18th, 2020, 6:37 pm
My potatoes are covered in a stone pot in the cellar. Are very firm but still have longer white germs. I think I can still eat them.
Yes exactly. As already written below, you have to consume a very large amount of solanine in order for symptoms of poisoning to occur.
C. Czoch, on February 16, 2020, 1:34 pm
So sometimes I can get so upset about what you can read on the internet. The editorial team itself replies that it is not harmful to eat sprouting potatoes because the solanine content is not sufficient for symptoms of poisoning. Should it be healthier to eat sprout inhibitor-treated potatoes? I prefer to eat the potatoes that have not been treated in this way and remove the germs. Potatoes germinate at 8 ° C and not as described at 12 or more ° C. A potato wrinkles because it loses water, minerals, and vitamins. The farmer would say that she puts the strength into the germs so that she can later grow in the earth. With a little thought, everyone can work that out for themselves. By the way, I gave my knowledge from school and a bit of allotment gardening from my parents.
Folks, don't throw everything away just because the media portrays it that way! Better to question the reasons and form your own opinion.
Veronika Wildner, on March 14th, 2019, 10:22 am
I wonder how I've survived so far, I'm 72 at the moment. As a child I was sent to the cellar in the spring to sterilize our potatoes, the germs were 20-30 cm long. So far, I still use the wrinkled potatoes today, as I hardly throw away anything that is not moldy.
Is that irresponsible? RDMEBS
Potatoes with very long sprouts contain more solanine and far fewer positive ingredients, such as vitamins.
You have to consume a very large amount of solanine for symptoms of poisoning to occur. You cannot achieve this with normal amounts. Therefore it is quite possible to still eat the very wrinkled potatoes. However, other than some fiber and satiety, these potatoes have no other physical benefits.
Axel Lutz, on July 5th, 2020, 4:20 pm
I'm 75 and I can report the same! In autumn we cellared potatoes for 5 people. Although it was dark and cold in the cellar, the germs sprouted, the germs soon grew through the cracks in the Kolzkästen .... We sterilized them and ate them as boiled potatoes or as jacket potatoes throughout the winter until around February / March. .. NEVER had a problem ... always been healthy !!!!!
J. Buscher, on April 26th, 2017, 6:48 pm
So, edible or not? Or when not anymore? The text does not contain a useful answer.
Germs up to 1 cm long can be removed and the potatoes can be eaten without any problems. Germs longer than 10 cm are still edible, but no longer valuable from a nutritional point of view. In order to reduce the solanine content, the germs should be gouged out deeply.
Wolfgang Kannecht, on June 12th, 2016, 10:47 am
We try to use the long sprouted potatoes as seed potatoes.
Axel Lutz, on July 5th, 2020, 4:13 pm
If sprouting potatoes are really that poisonous, then I shouldn't exist ... In my childhood we “cellared” potatoes in autumn because there weren't any potatoes to buy over winter ... they always sprouted, of course, because we got them right after the harvest ... that was in late autumn ... sometimes the germs grew through the cracks in the wooden storage boxes ..... Until about February we then "ate poisonous potatoes ??? None of our family of 5 has ever gotten sick ...
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