I know that potato sprouts are not good, but are sweet potato sprouts also bad?

There is no problem eating sweet potato sprouts. Sweet potato sprouts contain no toxic substances, and in fact, eating them can have positive effects on nutritional intake. Since sweet potato sprouts are part of the sweet potato vine (sweet potato stem), which is known to be rich in nutrients, they are actually good for the body. When sweet potato sprouts continue to grow, they become sweet potato vines, and leaves of the sweet potato grow from those stems. In fact, sweet potatoes are sometimes propagated by cutting and planting the sprouts. However, since sweet potato sprouts are younger and smaller than the stems, their nutritional value may be less than that of sweet potato vines.

The growth stem of sweet potato sprouts, called sweet potato vines, is rich in lutein, beta-carotene, and anthocyanin components. Lutein is known to help maintain macular pigment density, which decreases with age. Beta-carotene and anthocyanins are representative antioxidants. In particular, the orange sweet potato (a variety with a red exterior and orange interior) contains 47mg of lutein per 100g of the vine, which is similar to the level found in spinach. The white sweet potato variety contains 42mg of lutein, 183.4mg of beta-carotene, and 317.9mg of anthocyanins per 100g of the vine.

It also helps with 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 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. Sprouted potatoes are no longer food ingredients but are toxic substances called 'solanine,' which are unsafe for consumption. Potatoes contain a toxic compound called glycoalkaloid, and the main component of this toxic compound is solanine. The solanine that forms when potatoes turn green is especially abundant in the sprouts. Consuming just 30mg of solanine can cause food poisoning symptoms such as stomach pain, vomiting, dizziness, and difficulty breathing.

It may seem safe to cut away discolored parts or sprouted areas of other ingredients and cook them, but this is not the case. Solanine is heat-resistant and does not disappear even when cooked at high temperatures. If there are any greenish areas or sprouts on the potato, it should not be eaten.