Frugality is a traditional Chinese virtue, so eating leftover food seems like a very ordinary thing. However, what many people don't realize is that not only does leftover food lose significant nutrients, but it can also produce substances harmful to the body. Experts remind us not to eat leftover vegetables and seafood, and to ensure that any meat is thoroughly reheated until it's steaming hot. This is to prevent food from spoiling and deteriorating during prolonged storage, which could lead to food poisoning.
Leftover leafy greens should not be eaten
It is said that the low incidence of stomach cancer in Guangdong is related to the habit of not eating leftover vegetables. Because some leafy vegetables contain a high amount of nitrates, if they are left for too long after cooking, bacteria will break them down, converting the nitrates into nitrites, which are carcinogenic. This process cannot be reversed by reheating. Healthy eating method: Generally, stem and leaf vegetables have the highest nitrate content, followed by root and stem vegetables, and then flower and fruit vegetables, with gourds having the lowest. Therefore, if you buy different kinds of vegetables at the same time, you should eat the stem and leaf varieties, such as Chinese cabbage and spinach, first. If you plan to cook extra food to reheat the next day, you should try to minimize stem and leaf vegetables and choose gourds instead.
There are special considerations for storing leftover soup
People in Guangzhou love to make soups. What's left over is put in the refrigerator and reheated the next day. Is leftover soup good for your body?
Healthy eating method: The best way to store soup is to not add salt or other seasonings to the base. After cooking, use a clean spoon to serve the portion for the day. For the leftovers, it's best to store them in a clay pot in the refrigerator. This is because leaving soup in aluminum or stainless steel pots for a long time can cause chemical reactions. It should be stored in glass or ceramic containers.
Packed lunches should be selective
Many people get tired of restaurant lunches and don't want to eat out, so they choose to bring their own. However, most packed lunches are the previous night's dinner, and after being stored overnight and for half a morning, the nutrients in the food are significantly depleted. Therefore, choices should be made when packing a lunch.
Healthy eating method: Foods that can be packed include rice, beef, bean products, various non-leafy vegetables, fruits, and yogurt. Lunch should provide sufficient energy, and foods containing protein, vitamins, and minerals are essential. Among vegetables, loofah and lotus root contain a lot of fiber. In addition, you can also choose celery, mushrooms, and radishes. Vegetables to be packed should be cooked to about 60-70% done to prevent further loss of nutrients when reheated in the microwave the next day. For meat dishes, try to choose lean options like beef or chicken. After cooking, let it cool, then cover it immediately and store it in a 4°C refrigerator. When you get to the office the next day, put it in the fridge right away. At lunchtime, heat it thoroughly in the microwave before eating.
Foods that should not be eaten leftover include fish, seafood, leafy vegetables, and cold salads. After being left overnight, fish and seafood can easily produce protein degradation products that can damage liver and kidney function. Leafy vegetables contain varying amounts of nitrates. If they are overcooked or left for too long, not only will the vegetables turn yellow and spoil, but the nitrates will also be converted by bacteria into toxic nitrites, which are carcinogenic. Cold salads are often more contaminated during preparation, so even when refrigerated, they are very likely to have spoiled overnight and should be eaten fresh.