Showing retention factors for Quercetin in foods with the process steamed

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

Flavonoids - Flavonols - Quercetin
		mean RF value	min	max	SD	n	# of references

Vegetables
Cabbages	Broccoli, raw	0.64	0.64	0.64	0	1	1
	Cauliflower, raw	1.5	1.5	1.5	0	1	1
Root vegetables	Carrot, raw	0.88	0.88	0.88	0	1	1

Showing retention factors for Quercetin in foods with the process steamed Food Processing