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

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
Fruits and fruit products
Fruits - Stalk vegetables Rhubarb, raw 0.83 0.74 0.98 0.11 3 1
Vegetables
Cabbages Kale, raw 0.59 0.59 0.59 0 1 1
Brussel sprouts, raw 0.72 0.72 0.72 0 1 1
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
Pulse vegetables Fresh pea, raw 0.73 0.69 0.81 0.049 4 1
Root vegetables Swede, raw 0.8 0.8 0.8 0 1 1
Carrot, raw 0.73 0.52 0.78 0.1 5 1
Tubers Potato, raw 0.53 0.53 0.53 0 1 1
Potato, peeled, raw 0.74 0.74 0.74 0 1 1