By Deepali Verma
March 2, 2024
Although it is common to reheat food, not all dishes can withstand a second exposure to heat. It is important to understand which foods should not to be reheated in order to maintain their nutritional value, flavour, and texture, while simultaneously reducing potential health hazards.
Nitrates in greens can transform into harmful compounds when reheated, impacting both taste and health.
Prone to degradation upon reheating, mushrooms lose their texture and flavour, making immediate consumption preferable.
Risk of bacterial contamination increases when reheating eggs, impacting both safety and texture.
Retrogradation during reheating increases the glycemic index, affecting blood sugar levels and digestion.
Retrogradation in reheated rice can cause digestive discomfort and poses a risk of bacterial growth.
Reheating chicken may result in dryness and toughness, with increased bacterial concerns on the surface.