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

mean RF value min max SD n # of references
 
Polyphenols, total - Polyphenols, total - Polyphenols, total
Seeds
Pulses - Beans - Other beans Broad bean seed, whole, frozen 0.93 0.84 1.09 0.11 3 1
Broad bean seed, whole, raw 0.74 0.74 0.74 0 1 1
Pulses - Lentils Lentils, whole, raw 1.33 1.33 1.33 0 1 1
Pulses - Peas Chickpea, whole, raw 0.84 0.84 0.84 0 1 1
Vegetables
Cabbages Broccoli, raw 1.3 1.3 1.3 0 1 1
Common cabbage [Red], raw 0.87 0.77 0.95 0.069 5 2
Fruit vegetables Pepper [Unknown color], raw 0.68 0.68 0.68 0 1 1
Gourds Squash, raw 0.73 0.73 0.73 0 1 1
Leaf vegetables Spinach, raw 0.82 0.82 0.82 0 1 1
Onion-family vegetables Leek, raw 0.38 0.38 0.38 0 1 1
Pod vegetables Green bean, raw, frozen 0.87 0.87 0.87 0 1 1
Green bean, raw 0.9 0.63 1.17 0.27 2 2
Pulse vegetables Fresh pea, raw 0.76 0.74 0.78 0.015 4 3
Fresh pea, frozen 0.66 0.66 0.66 0 1 1