Reheated Food Unhealthy?

Whilst reheating food in a microwave oven is actually better than keeping it hot or on simmer for a long period, it still isn't the healthiest option. Nutritionists will always tell you that raw is best when it comes to most foods, because nutrients are lost the long you cook something.

Folate and vitamins B and C are particularly susceptible to overcooking, and reheating causes more nutrients to escape – and is effectively taking something in which the goodness has already been diluted and decreasing it even more.

If reheated food is your only option, consider these tips: Wait until the steam stops rising and cover immediately, then store in the fridge (for only one or two days) or freezer (for longer) to avoid the risk of food poisoning or contamination. Store it separately to raw meats and vegetables and reheat until it's steaming hot (75 degree Celsius or boiling).

Want to keep all the good stuff in your food?

• Don't chop your vegetables too small when cooking. Keeping them big will reduce the amount of area exposed to water.
• Clean raw ingredients under tap water, but don't soak in water.
• Leave as much of the skin on fruit and vegetables as possible – it holds the most nutrients.
• Steam with a minimal amount of water and until just tender.