Showing retention factors for Kaempferol in foods with the process steamed

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

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

Vegetables
Cabbages	Cauliflower, raw	0.66	0.66	0.66	0	1	1
	Broccoli, raw	1.03	1.03	1.03	0	1	1
Root vegetables	Carrot, raw	0.75	0.75	0.75	0	1	1

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