Master Chef Pankaj's Simple Tip: Stop Potatoes Sprouting, Avoid Toxic Risks

• Sprouted or green potatoes contain toxic glycoalkaloids (solanine, chaconine) and should not be consumed.
• Eating toxic potatoes can cause stomach issues, vomiting, diarrhea, headaches, and in severe cases, neurological effects, especially for vulnerable groups.
• Cooking does not eliminate these toxic compounds, making sprouted or green potatoes harmful even after preparation.
• Master Chef Pankaj advises against storing potatoes and onions together, as this accelerates sprouting and spoilage.
• Store potatoes in a cool, dry, dark place, away from light, using paper or jute bags for proper air circulation.

Why It Matters: Never eat sprouted or green potatoes. Store them cool, dark, separate from onions in airy bags.