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Asdfgh mark this message contains true information
originally written by Asdfgh
湯圓為了避免越煮越糊,都會添加甲苯酸、己二烯酸、去水醋酸等水溶性防腐劑,高溫烹煮可能讓防腐劑溶出,台北市衛生局曾抽驗發現,部分市售湯圓防腐劑「苯甲酸」含量超標近3倍,想要安全吃湯圓就「湯、圓」分離,可以避免吃進過多添加物。

References

https://games.yahoo.com.tw/小孩母湯呷-紅白湯圓人工色素爆多-035521138.html

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