Sprouted potatoes are not edible. Potatoes themselves contain a component called lobotropin, which is a toxic glycoside alkaloid. In fresh potatoes, the content of lobotropin is relatively small and can be destroyed by heating to eliminate toxicity; however, if the potatoes are sprouted or green, the content of lobotropin is 10-20 times higher than normal potatoes lobotropin, which cannot be completely decomposed and destroyed by heating, and may cause a series of symptoms such as acute food poisoning after eating. It is soluble in water and has corrosive and hemolytic properties. Excessive intake has a strong stimulating effect on the gastrointestinal tract and a paralyzing effect on the central nervous system. However, if you eat more than 0.2 grams of lobelia at a time, that is, 50 grams of lobelia in sprouted potatoes, it may cause acute poisoning. In mild cases, there is nausea, vomiting, dizziness, headache, and in severe cases, diarrhea and even dehydration, and usually a scratchy and burning sensation in the throat, resulting in symptoms of food poisoning such as wheezing and difficulty breathing. It is recommended to store potatoes in a low temperature, ventilated place with no direct sunlight to effectively prevent potatoes from sprouting. Once potatoes are found to be sprouted or discolored, do not eat them again to avoid serious consequences such as food poisoning.