Showing retention factors for polyphenols in Broccoli, 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 - Broccoli, raw / Broccoli, blanched | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Flavonols | Kaempferol | 0.81 | 0.81 | 0.81 | 0 | 1 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Broccoli, raw / Broccoli, blanched | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.86 | 0.83 | 0.9 | 0.035 | 2 | 2 |