剩菜是否能吃,要看剩的是什么,剩了多久,储藏条件是什么,重新加热条件是什么。首先,将剩菜分为蔬菜,以及鱼、肉和豆制品两大类。其中蔬菜是最不适合剩的,反复加热会使蔬菜中的营养成分(如维生素等)丢失严重,而且蔬菜硝酸盐的含量较高,储存过程中在微生物的作用下,硝酸盐可能逐渐转变为亚硝酸盐。因此,建议剩蔬菜应尽量在24小时之内食用,这期 Whether the leftovers can eat depends on what is left, how long left, what the storage conditions, reheating conditions. First of all, the leftovers are divided into vegetables, as well as fish, meat and soy products in two broad categories. The vegetables are the most suitable for the left, repeated heating will make vegetables in the loss of nutrients (such as vitamins, etc.) and nitrate content in vegetables is higher, the storage process in the role of microorganisms, nitrate may be gradually transformed into Nitrite. Therefore, the proposed remaining vegetables should be consumed within 24 hours, this period