Showing retention factors for polyphenols in Common cabbage [Red], raw with the process steamed 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], steamed | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.74 | 0.69 | 0.79 | 0.05 | 2 | 1 |
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Red], raw / Common cabbage [Red], steamed | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.87 | 0.77 | 0.95 | 0.069 | 5 | 2 |