Showing retention factors for Daidzein in foods with the process boiled

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

Flavonoids - Isoflavonoids - Daidzein
		mean RF value	min	max	SD	n	# of references

Seeds
Soy and soy products	Soy, tofu	3.25	2.58	3.66	0.4	5	2
	Soy, burger, raw	2.52	2.06	2.75	0.33	3	1
	Soybean, sprout, raw	0.22	0.22	0.22	0	1	1

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