Showing retention factors for Polyphenols, total in foods with the process blanched

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

Polyphenols, total - Polyphenols, total - Polyphenols, total
		mean RF value	min	max	SD	n	# of references

Fruits and fruit products
Fruits - Stalk vegetables	Rhubarb, raw	0.83	0.74	0.98	0.11	3	1
Vegetables
Cabbages	Broccoli, raw	0.86	0.83	0.9	0.035	2	2
	Common cabbage [Unknown colour], raw	0.64	0.43	1.2	0.23	9	2
	Cauliflower, raw	0.83	0.68	0.97	0.083	8	3
	Common cabbage [Red], raw	0.55	0.55	0.55	0	1	1
	Kale, raw	0.59	0.59	0.59	0	1	1
	Brussel sprouts, raw	0.72	0.72	0.72	0	1	1
Pulse vegetables	Fresh pea, raw	0.73	0.69	0.81	0.049	4	1
Root vegetables	Carrot, raw	0.73	0.52	0.78	0.1	5	1
	Swede, raw	0.8	0.8	0.8	0	1	1
Tubers	Potato, peeled, raw	0.74	0.74	0.74	0	1	1
	Potato, raw	0.53	0.53	0.53	0	1	1

Showing retention factors for Polyphenols, total in foods with the process blanched Food Processing