When you reheat your leftovers, the macronutrients like proteins, carbs, and fats that provide energy remain remarkably stable; their structure might change, but their core value doesn't. Similarly, minerals like iron, calcium, and potassium are robust inorganic compounds and are generally not significantly affected by heat or reheating. The only real concern is some water-soluble vitamins like Vitamin C and certain B vitamins, which can leach into cooking water during initial cooking and experience minor further degradation upon reheating.

Looks like your leftovers are getting a bad rap, your delicious day-old curry is still packed with almost all its original goodness! 🍲🔬