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

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

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	0.9	0.63	1.17	0.27	2	2
	Green bean, raw, frozen	0.87	0.87	0.87	0	1	1
Pulse vegetables	Fresh pea, frozen	0.66	0.66	0.66	0	1	1
	Fresh pea, raw	0.76	0.74	0.78	0.015	4	3

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