Is there any nutrition in the leftover rice porridge

The leftover rice porridge still retains some nutrition, but its nutritional value will be lower than that of fresh rice porridge. Leftover rice may experience issues such as starch aging and vitamin loss during storage, but it can still provide carbohydrates, small amounts of protein, and minerals through proper heating. After refrigeration, some of the starch in the leftover rice will undergo retrogradation, resulting in a harder texture. However, re boiling can cause the starch to gelatinize again, restoring some digestion and absorption. In the process of making porridge, carbohydrates in rice are basically retained and can be used as energy sources. B vitamins such as water-soluble vitamins B1 and B2 are prone to loss during repeated heating, but heat-resistant minerals such as potassium and magnesium can still be retained. The protein content does not change significantly, but the bioavailability may slightly decrease.

If the remaining rice is improperly stored or stored for a long time, microbial contamination or deterioration may occur. At this time, there is a food safety risk in making porridge. Especially in high temperature environments during summer, storing rice at room temperature for more than 4 hours can easily breed pathogenic bacteria, and even boiling at high temperatures is difficult to completely eliminate toxins. Repeated heating will also accelerate the oxidation and decomposition of antioxidant substances, further reducing the nutritional value of Congee.

It is recommended to seal and refrigerate the leftover rice and eat it within 24 hours. When cooking porridge, fully boil it to kill potential bacteria. It can be paired with fresh vegetables, beans, or lean meat to increase nutrient density and compensate for vitamin loss. Pay attention to whether the rice has any odor or stickiness, and discard any spoiled or leftover rice. It is still recommended to prioritize the use of fresh ingredients in daily diet and control the amount of food cooked at a time to reduce the production of leftovers.