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

mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Quercetin
Vegetables
Cabbages Broccoli, raw 0.21 0.21 0.21 0 1 1
Fruit vegetables Tomato, whole, raw 0.57 0.57 0.57 0 1 1
Onion-family vegetables Onion [Unknown color], raw 0.41 0.37 0.46 0.045 2 1
Onion [White], raw 0.48 0.48 0.48 0 1 1