Many vegetables and fruits, when they sprout, produce extremely toxic substances that can be dangerous to human life, so special caution is required.

Scientific studies have proven that some vegetables and tubers, when sprouted, offer high nutritional value and are good for health—such as garlic, peas, quinoa seeds, and soybeans. In contrast, many vegetables and fruits, once sprouted, generate highly toxic substances that can be life-threatening, such as potatoes, peanuts, and cassava.

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Sprouted Potatoes

When potatoes sprout, they produce solanine—a natural toxin that can cause poisoning. Although the sprouts can be removed, solanine remains in the potato, especially in the green areas, and does not disappear even when cooked.

If consumed in large quantities, solanine can cause symptoms such as nausea, diarrhea, dizziness, and headaches. Severe solanine poisoning may damage the nervous and digestive systems and can even lead to death. Long-term consumption of sprouted potatoes increases the risk of cancer due to the toxin’s harmful effects on body cells.

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Sprouted Peanuts

Sprouted peanuts can be a sign of an unsafe storage environment where mold has developed, producing aflatoxin—a carcinogenic substance. You might not immediately notice that the peanuts have been contaminated with aflatoxin since it does not change their taste or color. However, consuming aflatoxin-contaminated peanuts can lead to serious health problems such as acute liver failure, liver cancer, and even death.

Aflatoxin can also impair children’s growth and cause developmental and neurological issues. Therefore, it is absolutely essential to avoid eating sprouted peanuts, peanuts with mold, or any that show signs of spoilage. Pay close attention to how peanuts are stored—avoid moisture, high temperatures, and any mold exposure.

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Sprouted Cassava

Cassava contains cyanogenic glycosides, compounds that can be converted into cyanide—a potent toxin that causes poisoning. When cassava sprouts, its cyanide content increases dramatically, leading to a higher accumulation of toxins in the root. Cyanide can cause symptoms such as difficulty breathing, dizziness, fatigue, headaches, and can damage vital organs like the heart and lungs.

In addition to causing poisoning, consuming sprouted cassava also reduces its nutritional quality and adversely affects long-term health. Moreover, prolonged exposure to cyanide can lead to conditions such as neurological disorders and cardiovascular diseases.

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Always exercise caution with sprouted foods. While some sprouted vegetables may offer nutritional benefits, the risks associated with sprouted potatoes, peanuts, and cassava are too high. Avoid these foods if they have sprouted to protect your health and reduce the risk of severe illness, including cancer.