Showing retention factors for polyphenols in Spinach, raw with the process fried Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Leaf vegetables - Spinach, raw / Spinach, fried | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 0.58 | 0.55 | 0.61 | 0.03 | 2 | 2 |