In the run-up to the Dragon Boat Festival on Saturday next week, the Taipei City Government Department of Health yesterday released test results on a must-have festival treat: zongzi (粽子, glutinous rice dumplings).
Just 5 percent of the 100 tested products were substandard.
The department tested a total of 25 rice dumplings, 60 fillings, 10 bamboo leaves and five seasoning products purchased from traditional markets, rice dumpling specialty stores and food manufacturers in the capital in April.
They were tested for preservatives, bleach, disinfectant, fluorescent brightener, coloring agents, formaldehyde, sodium borate and aflatoxin.
“Of the tested products, five failed to meet national requirements. The substances detected included the preservatives benzoic acid and sorbic acid, as well as bleaching agent sulfur dioxide,” department Food and Drug Division director Wang Ming-li (王明理) told a news conference yesterday.
Wang said consumption of large amounts of benzoic acid could cause abdominal pain, nausea and vomiting, adding that as the preservative is water-soluble, people could soak ingredients in hot water before cooking to reduce preservative residues.
The department has ordered the deficient products off the market and administered fines ranging from NT$30,000 to NT$3 million (US$959 to US$95,923) in accordance with the Act Governing Food Safety and Sanitation (食品安全衛生管理法).
Meanwhile, Taipei City Hospital nutritionist Chen Shu-mei (陳淑美) provided some rice dumpling advice for people seeking to enjoy the festival delicacy, but wanting to avoid weight gain.
“They can opt for medium-size rice dumplings or share them with friends and families. Since the treat is made with sticky rice that is difficult to digest, people are encouraged to eat them with fiber-rich vegetables, such as bamboo shoots, and to consume a serving of fruit afterward,” Chen said.
She also advised people to avoid rice dumplings with high-sodium fillings, such as dried radish, dried bamboo shoots or salted egg yolks, and to choose instead those with lean pork, dried tofu and konjac jelly.
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