What are the dangers of eating overnight meals

When cooking, if you cook too much, the food will become overnight meals. Overnight meals will have a certain impact on the health of the body. The most important impact is the production of carcinogenic nitrites, especially some fresh green leafy vegetables. At this time, nitrites will not only reduce the nutritional value of the vegetables, but also have an adverse effect on health. Therefore, in daily life, you should try to eat less overnight meals.

What are the dangers of eating overnight meals?

1. Leftover vegetables produce deadly nitrites

Some overnight vegetables, especially overnight green leafy vegetables, not only have low nutritional value, but also produce pathogenic nitrites. The amount of nitrite produced in stored vegetables increases with the extension of storage time and the increase of temperature. However, if the vegetables are refrigerated in the refrigerator (2-6 degrees Celsius), the increase of nitrite will be less.

Some high-protein and high-fat leftovers are even more inedible. Harmful bacteria in the air will attach to leftovers and begin to multiply within 2 hours. As we all know, most proteins and fats will produce harmful substances under the action of bacteria, such as hydrogen sulfide, amines, phenols, etc. These substances are harmful to the human body.

2. Different types and parts of vegetables have different degrees of harm

The amount of nitrite produced by different types of vegetables under the same storage conditions is inconsistent. Usually, stem and leaf vegetables are the highest, melon vegetables are slightly lower, and root vegetables and cauliflowers are in the middle. Therefore, if you buy different kinds of vegetables at the same time, you should eat the stems and leaves first, such as cabbage, spinach, etc. If you plan to cook more dishes and eat them hot the next day, you should try to cook less stem and leaf vegetables and choose melon vegetables.

Special note: At room temperature, spinach, cauliflower, beans, cabbage, and green peppers produce more nitrite when stored until the next day. The nitrite in spinach far exceeds that in other vegetables. Foods that produce less nitrite include tomatoes, lettuce, leeks, zucchini, eggplant, garlic sprouts, carrots, and celery.

3. Aquatic products that are most likely to cause gastrointestinal diseases

People generally think that vegetables will not cause disease, but after being salted overnight, the nitrite content will increase, and the toxicity will increase after heating. Therefore, vegetables are the ones that should not be left overnight. In addition, starchy foods are best eaten all at once. Foods such as rice cakes can only be stored for a maximum of four hours, and eating them without changing their taste may cause adverse reactions.