Showing retention factors for Quercetin in foods with the process microwaved Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Flavonoids - Flavonols - Quercetin | |||||||
|---|---|---|---|---|---|---|---|
| Vegetables | |||||||
| Fruit vegetables | Tomato, whole, raw | 0.32 | 0.32 | 0.32 | 0 | 1 | 1 |
| Leaf vegetables | Spinach, raw | 0.48 | 0.32 | 0.65 | 0.17 | 2 | 1 |
| Onion-family vegetables | Onion [Unknown color], raw | 0.54 | 0.54 | 0.54 | 0 | 1 | 1 |
| Onion [White], raw | 0.33 | 0.33 | 0.33 | 0 | 1 | 1 | |