Showing retention factors for Malvidin in foods with the process boiled

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Flavonoids - Anthocyanins - Malvidin
		mean RF value	min	max	SD	n	# of references

Vegetables
Cabbages	Broccoli, raw	0	0	0	0	1	1

Showing retention factors for Malvidin in foods with the process boiled Food Processing