Showing retention factors for Kaempferol in foods with the process 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 | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Broccoli, raw | 0.17 | 0.17 | 0.17 | 0 | 1 | 1 |
| Cauliflower, raw | 0.91 | 0.91 | 0.91 | 0 | 1 | 1 | |
| Kale, raw | 0.24 | 0.24 | 0.24 | 0 | 1 | 1 | |
| Onion-family vegetables | Onion [Unknown color], raw | 0.26 | 0.23 | 0.28 | 0.022 | 3 | 1 |
| Root vegetables | Carrot, raw | 1.03 | 1.03 | 1.03 | 0 | 1 | 1 |