Showing retention factors for Daidzin in foods with the process boiled

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

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

Seeds
Soy and soy products	Soy, tofu	2.94	2.43	3.19	0.28	5	2
	Soy, burger, raw	2.6	2.29	2.75	0.22	3	1
	Soybean, sprout, raw	0.22	0.22	0.22	0	1	1

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