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

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

Cereals and cereal products
Cereals	Barley, raw, hulled	0.57	0.46	0.7	0.065	8	1
Fruits and fruit products
Fruits - Pomes	Apple [Dessert], puree	0.96	0.96	0.96	0	1	1
Vegetables
Cabbages	Cauliflower, raw	0.16	0.16	0.16	0	1	1
	Common cabbage [Unknown colour], raw	0.4	0.4	0.4	0	1	1
	Broccoli, raw	0.51	0.24	1.02	0.26	6	2
Fruit vegetables	Pepper [Unknown color], raw	0.59	0.59	0.59	0	1	1
Gourds	Squash, raw	0.77	0.77	0.77	0	1	1
Leaf vegetables	Spinach, raw	0.56	0.38	0.71	0.13	4	3
Onion-family vegetables	Leek, raw	0.41	0.41	0.41	0	1	1
Pod vegetables	Green bean, raw	1.09	1.09	1.09	0	1	1
Pulse vegetables	Fresh pea, raw	1.13	0.85	1.41	0.28	2	2
Root vegetables	Carrot, raw	1.22	1.22	1.22	0	1	1
	Turnip yellow, raw	0.22	0.22	0.22	0	1	1
	Turnip white, raw	0.47	0.47	0.47	0	1	1
Tubers	Potato, peeled, raw	0.8	0.61	0.96	0.11	8	1

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