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 0.41 0.41 0.41 0 1 1
Onion-family vegetables Onion [Unknown color], raw 0.26 0.25 0.26 0.005 2 1