5 types of sprouting tubers that should never be eaten because they can pose serious health risks:

Potatoes: Potatoes are one of the most common vegetables that can sprout. When potatoes sprout, the tuber and shoots produce a toxin called solanine. This toxin can cause symptoms like nausea, vomiting, stomach pain, and even more severe food poisoning. Eating sprouted potatoes, especially those with green patches, should be avoided at all costs, as solanine levels increase in those areas. Even when the sprouts are removed, the solanine might still remain in the potato, making it unsafe to consume.

Onions: Onions, like potatoes, are another common food that can sprout. While a small sprout might not be harmful, onions that have sprouted excessively can produce alkaloids, compounds that may cause digestive issues. The sprouted onion can have a bitter taste and may lead to nausea, vomiting, or stomach discomfort. It is best to avoid eating onions that have grown shoots and instead choose fresh ones for cooking.

Carrots: Although not as toxic as sprouted potatoes, carrots can still become less safe when they sprout. When carrots sprout, they undergo a process where their nutrients and flavor may degrade. The sprouting process can also lead to a change in texture, and the carrot may become rubbery or tough, which makes it less enjoyable to eat. While it might not be as dangerous as other sprouting vegetables, it's still better to discard carrots that have sprouted.

Sweet potatoes: Sweet potatoes, much like regular potatoes, can sprout and contain harmful compounds. When a sweet potato starts to sprout, especially if the potato is soft or has begun to rot, it may develop toxins like solanine, similar to potatoes. Consuming sprouted sweet potatoes can cause digestive issues, including nausea, vomiting, and stomach cramps. If a sweet potato shows signs of sprouting, it's safest to discard it or cut away the sprouts and any affected parts.

Garlic: While garlic is often used in cooking and has numerous health benefits, sprouted garlic can lose its nutritional value and might even cause some digestive discomfort. Sprouted garlic may have a bitter taste and is less potent in its beneficial compounds. Excessive sprouting may lead to the development of harmful substances, making it less safe to eat. While garlic that has sprouted a small amount can still be used, it's advisable to avoid garlic that has sprouted extensively.

In general, when these tubers begin to sprout, it's best to avoid eating them or to carefully remove any sprouts before consuming. The toxins and compounds produced during sprouting can be harmful, and consuming them can lead to negative health effects. Always ensure that your vegetables are fresh and free of sprouts to avoid potential risks.