I recently found a bag of potatoes in my pantry that had developed long, unusual sprouts. My first reaction was, “Ugh.” But the bigger question was whether they were still safe to eat. Sprouted potatoes are not simply unattractive—they can change chemically as they begin to grow.

When potatoes sprout, they produce natural toxins called glycoalkaloids, mainly solanine and chaconine. As the sprouts grow, these compounds can increase, making heavily sprouted potatoes more concerning than fresh ones. Eating too much of these toxins may cause nausea, stomach cramps, headaches, and other unpleasant symptoms.

“I used to think sprouts were purely cosmetic. They looked weird but weren’t dangerous. Wrong.” This is an important point because removing a small sprout does not always remove all of the toxins. The condition of the potato itself also matters. If it is still firm and only has a few small sprouts, cutting away the sprouts and surrounding areas may make it suitable for cooking.

However, potatoes that are heavily sprouted, green, shriveled, soft, or bitter should be discarded. Green areas can also indicate increased glycoalkaloid levels, so they are another warning sign rather than something to ignore.

The safest approach is to inspect potatoes before eating them. Small sprouts on an otherwise firm potato may not automatically mean it must go in the trash, but potatoes covered in large sprouts or showing other signs of deterioration are best thrown away. When in doubt, replacing them is a much better choice than risking unpleasant symptoms.