Showing retention factors for polyphenols in Common cabbage [Red], raw 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 | ||
| Vegetables - Cabbages - Common cabbage [Red], raw / Common cabbage [Red], boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.52 | 0.39 | 0.72 | 0.13 | 4 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Red], raw / Common cabbage [Red], boiled | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.57 | 0.39 | 0.82 | 0.13 | 7 | 2 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Red], raw / Common cabbage [Red], boiled | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.19 | 0.19 | 0.19 | 0 | 1 | 1 |