Please remember the mnemonic for leftovers
1
Green leafy vegetables → no leftovers
After repeated heating, vitamin loss is severe, and nitrite is easily generated overnight.
Suggestion for handling: Try to finish the meal as soon as possible. If you can't finish, pack and refrigerate as soon as possible, and store for no more than 24 hours.
2
Root vegetables → packaged and refrigerated
After repeated heating, there is a significant loss of vitamins, and the nitrate content is lower than that of green leaves. The taste is still acceptable after overnight use.
Suggestion for handling: If you can't finish eating, pack and refrigerate as soon as possible, which can be stored for 1-2 days.
3
Meat and eggs → Heat thoroughly before eating
Cooking again has a minor impact on nutrition, but it is rich in protein and beneficial for bacterial growth.
Suggestion for handling: It can be stored appropriately, but it should be packaged and refrigerated as soon as possible. If it exceeds 24 hours, it should be frozen. Cooked food needs to be reheated when consumed again.
4
Seafood and other aquatic products → need to be frozen
Unsaturated fatty acids are easily damaged after repeated heating, and protein degradation products are easily produced overnight, which can damage liver and kidney function.
Suggestion for handling: Try to finish the meal as soon as possible, and if you can't finish it, pack and freeze it as soon as possible.
5
Soup → Avoid storing in an iron pot
Long term storage of leftover soup in aluminum or iron pots can generate harmful substances.
Suggested solution: Add less salt and other seasonings, and refrigerate in a clay pot or freshness box.
6
Soy products → refrigerate in a timely manner
After reheating, protein and other substances are not easily lost, but cooked soy products are prone to spoilage.
Suggestion for handling: Try to refrigerate and store as soon as possible after finishing the meal and buying it.
