Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Kaempferol 3-O-glucoside
Seeds
Pulses - Beans - Common bean Common bean [Others], whole, raw 0.32 0.32 0.32 0 1 1
Vegetables
Cabbages Broccoli, raw 0.23 0.23 0.23 0 1 1