When it gets cold, I crave roasted sweet potatoes. While preparing sweet potatoes at home, I sometimes find sprouts. I’ve heard that sprouts on potatoes shouldn’t be eaten, but is it the same for sweet potatoes?

 

There is no problem eating the sprouts of sweet potatoes. They contain no toxic substances and are actually beneficial in terms of nutrition. This is because they are part of the sweet potato greens (sweet potato stems), which are known to be rich in nutrients.

When sweet potato sprouts continue to grow longer, they become sweet potato vines, and from there, sweet potato leaves develop. However, sweet potato sprouts are younger and smaller than the stems, so they may have less nutritional value than fully grown sweet potato vines.

Sweet potato leaves are rich in lutein, beta-carotene, and anthocyanins.

 

Lutein helps maintain the macular pigment density of the eyes, which decreases with age. Beta-carotene and anthocyanins are representative antioxidant substances.

 

In particular, the sweet potato variety called Juhwangmi (a type of sweet potato with a red exterior and orange interior) contains 47mg of lutein per 100g of sweet potato stems and leaves, which is similar to the level found in spinach. Another sweet potato variety, Hayami, contains 42mg of lutein, 183.4mg of beta-carotene, and 317.9mg of anthocyanins per 100g of sweet potato stems and leaves.

 

It also has anti-inflammatory and anti-diabetic effects. According to a study by the Rural Development Administration, the degree of inhibition of carbohydrate-digesting enzymes that raise blood sugar after meals was measured, and the enzyme activity was suppressed by up to approximately 81% depending on the sweet potato variety.

 

Meanwhile, if a potato sprouts, it should be discarded without hesitation. Green-colored potatoes with sprouts contain a toxic substance called 'solanine,' which is especially concentrated in the sprouts. For adults, consuming 1mg of solanine per kilogram of body weight can cause symptoms of poisoning such as headache, abdominal pain, and nausea. Eating more than 400mg can be fatal. A 100g potato contains about 7mg of solanine. Generally, this level can be ignored, but sensitive individuals may experience difficulty breathing even after consuming just over 20mg.

 

It is not safe to cut off the sprouted parts and cook. Even after removing the sprouts, solanine remains in the potato. Since solanine decomposes at 285°C, it does not disappear even after boiling or baking. It is safest to avoid eating and discard potatoes that have sprouted or turned green.

 

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I've never heard of lutein in sweet potato vines before.

I need to soak the sweet potatoes in water.

Lutein is always necessary, right?