Showing retention factors for polyphenols in Common cabbage [Unknown colour], raw 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 | ||
| Vegetables - Cabbages - Common cabbage [Unknown colour], raw / Common cabbage [Unknown colour], blanched | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Quercetin | 1.66 | 1.66 | 1.66 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Unknown colour], raw / Common cabbage [Unknown colour], blanched | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.64 | 0.43 | 1.2 | 0.23 | 9 | 2 |