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「筍」釀氰酸中毒? 醫界︰煮熟就不怕 – 我是在地人

「筍」釀氰酸中毒? 醫界︰煮熟就不怕

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#竹山 #南投 #自由時報


竹筍是南投縣竹山鎮十分重要的農特產,社區經常可見透過剝筍殼行銷筍子的活動。(資料照,記者謝介裕攝)

2019-06-23 11:41

〔記者謝介裕/南投報導〕南投縣竹山鎮以「竹」聞名,種植的品種包括孟宗竹、麻竹、 桂竹、綠竹等等,可說一年四季都有筍子可採收食用,近來網路盛傳筍子未煮熟,可能會導致「氰酸」中毒,真 實性及可信度如何?引發筍農及各界關注。

衛福部南投醫院營養師黃淑敏解釋指出,未成熟的竹筍或是筍尖部分的確含有「氰酸」,所以民眾在挑選時,最好選擇成熟的竹筍,而且一定要煮熟才能食用。

因此,建議民眾在料理筍子時,除了不能心急以以外,也提供一個烹煮竹筍的小撇步,首先將竹筍外殼完全去除、洗淨、放入冷水再開中火煮至滾開之後,切換小火續煮20至25分鐘後,再將火關上,等溫度稍涼後再打開鍋蓋,如此悶燒的作法,不但筍子的甜味不會流失,還可大大降低氰化物的毒性。

竹山秀傳醫院院長謝輝龍也表示,竹筍富含膳食纖維、微量元素,低脂、低糖,紅燒涼拌皆適宜,可說是大人、小孩都喜愛的美食,相信只要仔細挑選並小心烹煮,便無須太過恐慌或擔憂中毒問題。

報導來源:自由時報【原文網址

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