Answer :Diane L. McKay, PhD, an assistant professor at Tufts Friedman School, answers: For left-overs, of any kind, the issue is really about food safety rather than the retention of nutrients. Bacteria and mold will eventually grow-even in the refrigerator. To avoid the risk of consum-ing something that might make you sick (a foodborne illness), the general rule is consume most cooked foods within three to five days of refrigeration. If in doubt, throw it out.
