DOES REHEATING OF FOOD KILL THE NUTRIENTS?

Reheating kills of nutruients in the food, particularly vitamin B and C. To ensure food safety and minimal nutrient loss, never reheat a dish more than once. If there is a need to reheat, do it at a temperature of 75 degrees for two minutes. While reheating the food using the microwave is the fastest way, the peripheral of the dish tends not to be heated up due to the way the heating is centralised. In this case, the dish should be taken out midway and stirring it thoroughly before putting it back into the oven. And if you do not intend to consume the food within two hours of cooking it, always put it in a refridgerator to prevent it from going bad.