These Common Leftovers Could Be Risky If Stored Overnight—Here’s Why
Not all leftovers are safe to save. While it’s tempting to refrigerate that half-finished meal for tomorrow, certain foods can pose unexpected health risks if not handled properly. From subtle chemical changes to rapid bacterial growth, the wrong storage practices can turn a nutritious dish into a recipe for trouble. Here are a few common foods that require extra care—or should be enjoyed the same day.
- Mushrooms and Wood Ear Fungus
Cooked mushrooms may seem harmless, but they’re highly sensitive to time and temperature. Their proteins and naturally occurring nitrates can break down quickly, especially when left at room temperature. Even when refrigerated, reheating mushrooms can trigger chemical reactions that may irritate your stomach. Experts recommend eating mushroom-based dishes within a few hours and discarding leftovers rather than saving them. - Leafy Greens Like Spinach and Arugula
Fresh greens are full of nutrients—but also high in nitrates. When exposed to warmth and air, these nitrates can convert into nitrites, which may upset the digestive system in large amounts. If your salad has been sitting out, even for a few hours, it’s safer to toss it. Stored properly in the fridge with a paper towel to absorb moisture, greens can stay fresh for up to 12 hours.
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