Unverified90% confidenceDecision RuleTime unknown
蔬菜采用先切块后水焯（沸水焯煮5-10分钟并弃汤）的方式，钾流失率可达30%-50%，土豆、山药等薯类焯水后钾含量下降更明显
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90%
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Long-term
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