Don't throw away sweet potato sprouts... Rich in 'this nutrient' good for the eyes

When the weather gets cold, I crave roasted sweet potatoes. Sometimes, while preparing them to cook at home, I discover sprouts. I've heard that you shouldn't eat sprouts on potatoes; is the same true for sweet potatoes?

 

There is no problem with eating the sprouts on sweet potatoes. It contains no toxic substances and is actually beneficial in terms of nutrition. This is because it is part of the sweet potato sprout (sweet potato stem), which is known to be rich in nutrients.

As sweet potato sprouts continue to grow longer, they become sweet potato vines, from which sweet potato leaves develop. However, since sweet potato sprouts are younger and smaller than the stems, they may be less nutritious than fully grown sweet potato vines.

Sweet potato sprouts are rich in lutein, beta-carotene, and anthocyanin.

 

Lutein helps maintain the density of macular pigment in the eyes, which decreases with age. Beta-carotene and anthocyanin are representative antioxidants.

 

In particular, the vines and leaves of *Juhwangmi* (a sweet potato variety with a red skin and orange flesh) contained 47 mg of lutein per 100 g, which is similar to the level found in spinach. Another sweet potato variety, *Hayanmi*, contained 42 mg of lutein, 183.4 mg of beta-carotene, and 317.9 mg of anthocyanin per 100 g of vines and leaves.

 

It also has anti-inflammatory and anti-diabetic effects. According to research by the Rural Development Administration, when measuring the degree of inhibition of sugar-degrading enzymes that raise blood sugar levels after meals, enzyme activity was inhibited by up to about 81% depending on the sweet potato variety.

 

Meanwhile, if potatoes have sprouted, you must discard them without hesitation. Potatoes that turn green and sprout contain a toxic substance called 'solanine,' which is found in particularly high concentrations in the sprouts. For adults, consuming 1 mg of solanine per kilogram of body weight can cause symptoms of poisoning such as headaches, abdominal pain, and nausea. It is said that consuming more than 400 mg can be fatal. 100 g of potatoes contains approximately 7 mg of solanine. While this is generally a negligible amount, sensitive individuals may experience difficulty breathing after consuming just 20 mg or more.

 

You should not cut off the sprouts before cooking. Solanine remains in the potato even after the sprouts are removed. Since solanine decomposes at 285°C, it does not disappear even after boiling or baking. It is safer to discard potatoes that have sprouted or turned green rather than eating them.

 

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This is the first time I've heard of lutein in sweet potato sprouts.

I should soak the sweet potatoes in water.

Lutein is always necessary.