​12 Common food that turn toxic when reheated (2024)

Sep 9, 2023

BY: Aadya Jha

​Is reheating dangerous?

Reheating leftovers is a common practice in many households, but did you know that not all foods are safe to be reheated? It's important to be aware of which food items can turn toxic when reheated. Let us explore 12 common foods that can become hazardous when reheated or microwaved.

Rice

Rice is a staple food in our households, but reheating cooked rice can lead to the growth of harmful bacteria, such as Bacillus cereus, which might cause food poisoning.

​Spinach

Reheating spinach and other leafy greens can lead to the conversion of nitrates into toxic nitrites. These compounds can be harmful, especially for young children and pregnant women.

​Beetroots

Reheating beetroots can reduce their nutritional content, especially their nitrate levels. As with spinach, it's best to enjoy beetroots freshly prepared or in cold dishes.

​Mushrooms

Mushrooms contain a protein called agaritine, which breaks down and deteriorates the quality, when heated again and again or if not stored properly.

​Chicken

Reheating chicken, especially if not done correctly, can promote the growth of bacteria like Salmonella and cause food poisoning.

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​Eggs

Reheating boiled or scrambled eggs can release toxic compounds and alter the taste and texture, leading to issues with digestion.

​Potatoes

Storing cooked potatoes at room temperature can lead to the growth of Clostridium botulinum bacteria, producing botulinum toxin. It can lead to nausea or even food poisoning.

​Tomatoes

Tomatoes can become mushy and lose their flavor when reheated. Additionally, the acid in tomatoes can react with metal cookware, potentially causing harmful chemical reactions.

​Oily food

Fried foods like samosas, pakoras, and vadas lose their crispness when reheated. The reheating process can also make the oil rancid, leading to digestive discomfort.

​Curd

Reheating curd-based dishes can cause curdling and separation, and alter its natural qualities, making them unappetizing. It's best to consume it cold or at room temperature.

Seafood

Reheating seafood like fish and prawns can result in an unpleasant fishy odor and taste. If it turns stale and then consumed, it can cause food poisoning.

​Cabbage

Cabbage can release sulfurous compounds when reheated, resulting in an unpleasant smell and taste which might cause illness. It's better to consume cabbage dishes fresh or use them in cold salads.

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