The highest nitrite content occurs 4 hours after stir-frying.
Leftover dishes from the previous day certainly contain nitrites, but I’ve heard that nitrite levels peak about four hours after cooking—meaning the highest nitrite content occurs when dishes prepared in the morning are eaten at noon, or those cooked at noon are consumed in the evening. Is this true?
Doctor's answer (1)
Under normal circumstances, nitrite levels in stir-fried dishes gradually increase within 4 hours after cooking. This is primarily because table salt and other seasonings added during stir-frying may convert to nitrites under high temperatures. The formation of nitrites accelerates especially when the cooked dish is not consumed promptly and is left at room temperature or higher.
Long-term excessive intake of nitrites may adversely affect health. It is recommended to consume stir-fried dishes as soon as possible after cooking and avoid prolonged storage.
