When storing potatoes, keep them somewhere dark, cool and dry but not in the fridge. This is because putting them in the fridge can increase the amount of sugar they hold, which could lead to higher levels of a chemical called acrylamide when the potatoes are roasted, baked or fried at high temperatures.
Acrylamide is thought to be harmful to our health. Keeping potatoes cool and dry will also help stop them sprouting. Don't eat any green or sprouting bits of potatoes. Rice and grains are an excellent choice of starchy food. They give us energy, are low in fat and good value for money. Choose wholegrain options where possible. There are a few precautions you should take when storing and reheating cooked rice and grains.
This is because the spores of some food poisoning bugs can survive cooking. If cooked rice or grains are left standing at room temperature, the spores can germinate.
The bacteria multiply and produce toxins that can cause vomiting and diarrhoea. Reheating food won't get rid of the toxins. Therefore, it's best to serve rice and grains when they've just been cooked. If this isn't possible, cool them within an hour after cooking and keep them refrigerated until reheating or using in a cold dish.
It's important to throw away any rice and grains that have been left at room temperature overnight. If you aren't going to eat rice immediately, refrigerate it within one hour and eat within 24 hours. Don't reheat rice and grains more than once. Follow the 'use by' date and storage instructions on the label for any cold rice or grain salads that you buy. Bread, especially wholemeal, granary, brown and seeded breads, is a healthy choice to eat as part of a balanced diet.
White bread also contains a range of vitamins and minerals, but it has less fibre than wholegrain, wholemeal or brown breads. Some people avoid bread because they think they're allergic to wheat, or because they think bread is fattening. But cutting out any type of food altogether could be bad for your health because you might miss out on a whole range of nutrients that we need to stay healthy. We will not reply to your feedback. Don't include any personal or financial information, for example National Insurance, credit card numbers, or phone numbers.
The nidirect privacy notice applies to any information you send on this feedback form. Comments or queries about angling can be emailed to anglingcorrespondence daera-ni. If you have a comment or query about benefits, you will need to contact the government department or agency which handles that benefit. They may also help lower cholesterol and blood sugar. Fiber is found in many foods that come from plants, including fruits, vegetables, nuts, seeds, beans, and whole grains.
Which foods have carbohydrates? Common foods with carbohydrates include Grains, such as bread, noodles, pasta, crackers, cereals, and rice Fruits, such as apples, bananas, berries, mangoes, melons, and oranges Dairy products, such as milk and yogurt Legumes, including dried beans, lentils, and peas Snack foods and sweets, such as cakes, cookies, candy, and other desserts Juices, regular sodas, fruit drinks, sports drinks, and energy drinks that contain sugar Starchy vegetables, such as potatoes, corn, and peas Some foods don't have a lot of carbohydrates, such as meat, fish, poultry, some types of cheese, nuts, and oils.
Which types of carbohydrates should I eat? But it's important to eat the right kinds of carbohydrates for your health: When eating grains, choose mostly whole grains and not refined grains: Whole grains are foods like whole wheat bread, brown rice, whole cornmeal, and oatmeal. They offer lots of nutrients that your body needs, like vitamins , minerals , and fiber.
To figure out whether a product has a lot of whole grain, check the ingredients list on the package and see if a whole grain is one of the first few items listed. Refined grains are foods that have had some of the grains removed. This also removes some of the nutrients that are good for your health.
Eat foods with lots of fiber. The Nutrition Facts label on the back of food packages tells you how much fiber a product has. Try to avoid foods that have a lot of added sugar. These foods can have many calories but not much nutrition. Eating too much added sugar raises your blood sugar and can make you gain weight. You can tell if a food or drink has added sugars by looking at the Nutrition Facts label on the back of food package. It tells you how much total sugar and added sugar is in that food or drink.
How many carbohydrates should I eat? Is it safe to eat a low-carb diet? Start Here. Related Issues. Clinical Trials. The bacteria multiply and produce toxins that make you be sick vomit and have diarrhoea. Reheating food will not get rid of these toxins. It's therefore best to serve rice and grains as soon as they have been cooked. If this is not possible, cool them within 1 hour of cooking and keep them refrigerated until you reheat them or use them in a recipe such as a salad.
It's important to throw away any rice and grains that have been left at room temperature overnight. If you are not going to eat cooked rice immediately, refrigerate it within 1 hour and eat it within 24 hours.
Rice should be reheated thoroughly, reaching a core temperature of 70C for 2 minutes or equivalent so it's steaming hot throughout. Rice should not be reheated more than once — it should be thrown away. Do not reheat rice unless it's been chilled safely and kept in a fridge until you reheat it.
Follow the "use by" date and storage instructions on the label for any cold rice or grain salads that you buy. Pasta is another healthy option to base your meal on. It consists of dough made from durum wheat and water and contains iron and B vitamins. Wholewheat or wholegrain are healthier than ordinary pasta, as they contain more fibre. We digest wholegrain foods slower than refined grains, so they can help us feel full for longer.
Dried pasta can be stored in a cupboard and typically has a long shelf life, while fresh pasta will need to be refrigerated and has a shorter lifespan. Check the food packaging for "best before" or "use by" dates and further storage instructions. Acrylamide is a chemical that's created when many foods, particularly starchy foods like potatoes and bread, are cooked for long periods at high temperatures, such as when baking, frying, grilling, toasting and roasting.
Find more information on acrylamide on the Food Standards Agency website. Read more about preparing and cooking food safely. Page last reviewed: 26 February Next review due: 26 February Starchy foods and carbohydrates - Eat well Secondary navigation Food and diet Nutrition and food groups Eating a balanced diet 8 tips for healthy eating The Eatwell Guide Food labels Food labelling terms Reference intakes on food labels Starchy foods and carbohydrates Dairy and alternatives Meat in your diet Fish and shellfish The healthy way to eat eggs Beans and pulses Water, drinks and your health Eating processed foods.
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