Can You Get Sick From Eating Undercooked Potatoes? The Risks and Precautions

Eating undercooked potatoes is generally not associated with foodborne illness, but it can lead to some issues. Raw or undercooked potatoes contain solanine, a natural toxin that can cause gastrointestinal distress if consumed in large amounts. Solanine levels are typically higher in green or sprouted potatoes. Cooking potatoes thoroughly helps to reduce solanine levels and makes them easier to digest. Most food safety guidelines recommend you cook potatoes until they are soft and fully cooked to ensure both safety and palatability.

Risks of Undercooked Potatoes

While you might not get sick in the same way you would from undercooked meat or eggs, eating undercooked potatoes is not recommended due to the potential for solanine and the texture being unappetizing. The main concern with undercooked potatoes is the presence of solanine, a toxic compound that can cause headache, diarrhea, nausea, and in some rare cases, death.

Is It Safe to Eat Raw Potatoes?

Some people might be curious about eating small portions of raw potatoes, as raw potatoes are a good source of gut-friendly resistant starch. However, the bitter and starchy taste, combined with the potential for an upset stomach or diarrhea, is likely to convince most people to avoid doing so. Raw potatoes are also tough and hard to digest, which can lead to digestive issues.

The Compelling Reason to Cook Potatoes Thoroughly

The best approach is to cook potatoes thoroughly. Cooking can significantly reduce solanine levels, making the potatoes softer and easier to digest. However, it's important to note that solanine doesn't disappear completely with cooking. Green potatoes, in particular, are concerning because they taste bitter and can contain high levels of solanine, which makes them poisonous.

Understanding Solanine

Solanine is a naturally occurring lectin found in potatoes and other plants in the Solanaceae (nightshade) family. It serves as a natural insecticide and discourages animals from consuming the plant. Cooking can reduce solanine levels, but it is generally not enough to make raw, green potatoes safe for consumption. Anyone who suspects they have eaten potatoes with high solanine levels should seek medical attention immediately.

Conclusion

In summary, while occasional small portions of raw potatoes may not cause illness in everyone, the risks associated with solanine, especially in green or sprouted potatoes, make it advisable to cook potatoes thoroughly. By ensuring potatoes are fully cooked, you can enjoy them safely and without worry.