Associate Professor Fan Zhihong from the College of Food Science and Nutritional Engineering at China Agricultural University pointed out that taking leftovers home is a good thing, but it must be done properly. The general principle is to be selective when packing leftovers, and they must be reheated before being eaten a second time.
All kinds of green leafy vegetables contain varying amounts of nitrates. During the process of picking, storing, and cooking, nitrates can be reduced into toxic nitrites. Ingesting these by mistake can easily lead to symptoms such as headaches, nausea, vomiting, and abdominal pain and diarrhea. Therefore, vegetable leftovers should not be packed.
Associate Professor He Jiguo from the College of Food Science and Nutritional Engineering at China Agricultural University said that fish and meat leftovers taken home must be heated before consumption, but not overheated. This is because fish contains high-quality protein, and excessive heating not only damages the nutrients but also causes the animal fat tissue in fish and meat to be excessively oxidized, which is detrimental to health.
For packed seafood, it should be seasoned and disinfected with ingredients like scallions, garlic, and ginger before consumption to prevent gastrointestinal discomfort after eating.