Showing retention factors for Kaempferol in foods with the process blanched 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 | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Cauliflower, raw | 2.64 | 2.64 | 2.64 | 0 | 1 | 1 |
| Broccoli, raw | 0.81 | 0.81 | 0.81 | 0 | 1 | 1 | |
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Kaempferol | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Kale, raw | 0.4 | 0.4 | 0.4 | 0 | 1 | 1 |
| Onion-family vegetables | Onion [Unknown color], raw | 0.31 | 0.31 | 0.31 | 0 | 1 | 1 |