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Komal Jethmalani

Dietician, Diabetes Expert 

142 Answers | 9 Followers

Komal Jethmalani is a practising dietician and nutritionist with over 26 years of experience. She specialises in weight loss and diabetes management.She has completed her MSc in food and nutrition from SNDT University and trained at Jaslok Hospital. She is a NDEP-certified diabetes educator.... more

Answered on Dec 02, 2022

Answered on Sep 15, 2022

Hi,  Is there any problem eating leftovers the next day? Do they lose their nutritional value? Are there some things that can be had the next day and some things that should be avoided? What's the best way of storing leftover veggies and fruits? Should fruits be refrigerated? Krishika

Food leftovers can be kept for three-four days in the refrigerator. After that, there is a possibility of food poisoning.

Bacteria grow rapidly between the temperatures of 40°F and 140°F.

After food is safely cooked, hot food must be kept hot at 140°F or warmer to prevent bacterial growth.

Within two hours of cooking food, or after it is removed from an appliance keeping it warm, it (leftovers) must be refrigerated.

Throw away all perishable foods that have been left at room temperature for more than two hours.

Foods that carry a higher risk of food poisoning are those that are higher in protein and moisture content, two characteristics that allow certain microbes to grow.

Foods will change flavour when they are in the refrigerator. Some flavours are enhanced, as there is more time for the herbs to interact with the food and/or sauce. Others develop off-flavours, as some of the bacteria continue to multiply.

Wrap leftovers in airtight packaging or seal them in storage containers.

These practices help keep bacteria out, retain moisture and prevent leftovers from picking up odours from other food in the refrigerator.

Immediately refrigerate or freeze the wrapped leftovers for rapid cooling. However, frozen leftovers can lose moisture and flavour when stored for longer in the freezer.

Wash all your vegetables thoroughly before storing them in a cool and dry location or in the refrigerator.

A good rule of thumb is to keep high-ethylene gas-emitting fruits apart from other produce.

Apples, avocados, stone fruits, pears, bananas and tomatoes are a few of the top offenders, with delicate leafy greens being some of the most susceptible to ethylene gas.



Answered on Sep 15, 2022


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