Showing retention factors for Caffeic acid in foods with the process steamed

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

Phenolic acids - Hydroxycinnamic acids - Caffeic acid
		mean RF value	min	max	SD	n	# of references

Seeds
Pulses - Beans - Common bean	Common bean [Black], whole, raw	0.15	0.15	0.15	0	1	1
	Common bean [Others], whole, raw	0.33	0.33	0.33	0	1	1
Vegetables
Cabbages	Cauliflower, raw	1.04	1.04	1.04	0	1	1
	Broccoli, raw	1.04	1.04	1.04	0	1	1
Gourds	Zucchini, raw	0.6	0.6	0.6	0	1	1
Root vegetables	Carrot, raw	0.9	0.23	1.56	0.67	2	2

Showing retention factors for Caffeic acid in foods with the process steamed Food Processing