When you get hungry, the average American pulls out some leftovers and microwaves them. This will make the hunger go away for a while, but if you think that food is still healthy after being microwaved, you might be wrong.
These 5 Food Items Will Lose Its Nutrients if Reheated
That’s because certain foods don’t keep their nutrients when they are heated again.
Serena Poon, a board-certified nutritionist, says that it’s not good to reheat food and put it in the fridge. When you cook it the first time, some of the nutrients go away. But when you heat food again and put it in the fridge, then those nutrients will be gone too.
Abigail Phillips, a registered dietitian at Children’s Hospital & Medical Center in Omaha, Nebraska, says that food loses water-soluble vitamins when reheated. So if you heat food more than once, there will be more loss of Vitamin C and B vitamins.
The dietitian says that it is okay to warm up your food if you want to stay healthy. If warming up your food is the best way for you to have a balanced diet, then the benefits of getting all of the other nutrients from those foods outweigh the risk of losing some.
Vegetables like broccoli and other vegetables with vitamin C lose some of their nutritional value when cooked. This is because the water-soluble vitamins can’t stay in the vegetables that were put into hot water. The same thing happens to folate, which is a vitamin that helps make healthy red blood cells and can reduce the risk of neural tube defects in unborn babies. But folate also loses some of its vitamins when it is reheated too much, so you need to think about whether or not you want to eat these vegetables again after they have been reheated.
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A potato cooked any which way is always delicious. Even when it is reheated again, it tastes good. But potatoes are also high in vitamin C, and this may surprise you. A 5.2-ounce potato (white or red) has about 27 mg of vitamin C (45% of the required daily value). That makes potatoes excellent sources of vitamin C, just like broccoli! Unfortunately, when you cook a potato again, it will lose some of its nutritional potency because when you cook something more than once, some things break down and become less healthy for your body to eat.
3. Boiled Eggs
Hard-boiled eggs are good even if they are not heated. Some people prefer their food hot, but eggs shouldn’t be part of that. You should know that microwaving a hard-boiled egg can lead to an explosion, so stay away from it. Besides that, it’s been found out in a study that cooking the eggs (boiling, frying, or baking them) decreases the antioxidants in the food, and reheating it will make this effect stronger.
4. Vegetable oil
There are a few things you need to know about vegetable oils. First, you might think that they are healthy, but they can actually be bad for your heart. This is because they contain unsaturated fatty acids. When exposed to heat and allowed to cool multiple times, these heart-healthy fats begin to form different bonds and translate into even more unhealthy parts of the oil called fatty acids. These fatty acids increase inflammation in the body and can eventually lead you to things like heart disease.
If you are anemic or have a B6 deficiency, you should eat fish. Fish has pyridoxine which is good for treating it. But when you cook the fish and then heat it again, the pyridoxine goes out of the fish.
Vegetables like celery, beets, carrots, and any leafy green are actually very high in nitrates. Nitrates are both good and bad for your health because they can turn into nitrosamines when they’re cooked. This is bad because it may lead to cancer. So you should either eat these vegetables raw or cook them only once at a medium level.
A few years ago, the European Food Information Council warned people that not all nitrates would be bad when they eat spinach and other leafy vegetables. But sometimes, they can be made to become cancer-causing nitrosamines when they are reheated. However, there is a way to stop this from happening: by cooking them first.