Showing retention factors for Anthocyanins, total in foods 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 | ||
| Flavonoids - Anthocyanins - Anthocyanins, total | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Cabbages | Common cabbage [Red], raw | 0.74 | 0.69 | 0.79 | 0.05 | 2 | 1 |