Showing retention factors for Quercetin in foods with the process boiled Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Cauliflower, raw | 0.7 | 0.7 | 0.7 | 0 | 1 | 1 |
| Kale, raw | 0.26 | 0.26 | 0.26 | 0 | 1 | 1 | |
| Broccoli, raw | 0.22 | 0 | 0.53 | 0.23 | 3 | 2 | |
| Fruit vegetables | Tomato, whole, raw | 0.69 | 0.14 | 1.24 | 0.55 | 2 | 2 |
| Onion-family vegetables | Onion [White], raw | 0.22 | 0.22 | 0.22 | 0 | 1 | 1 |
| Onion [Unknown color], raw | 0.44 | 0.42 | 0.46 | 0.016 | 3 | 1 | |
| Root vegetables | Carrot, raw | 0.37 | 0.37 | 0.37 | 0 | 1 | 1 |
| Shoot vegetables | Asparagus, raw | 48.24 | 29.33 | 70.6 | 15.95 | 4 | 1 |