Showing retention factors for Kaempferol 3-O-glucoside in foods with the process pressure-boiled Food Processing
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 [Black], whole, raw | 0.06 | 0.06 | 0.06 | 0 | 1 | 1 |
| Common bean [Others], whole, raw | 0.28 | 0.28 | 0.28 | 0 | 1 | 1 | |