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

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

Vegetables
Cabbages	Common cabbage [Unknown colour], raw	0.46	0.46	0.46	0	1	1
Fruit vegetables	Tomato, whole, raw	0.91	0.85	0.95	0.042	3	2
Leaf vegetables	Spinach, raw	0.58	0.55	0.61	0.03	2	2
Pulse vegetables	Fresh pea, raw	0.81	0.81	0.81	0	1	1
Root vegetables	Turnip yellow, raw	0.36	0.36	0.36	0	1	1
	Turnip white, raw	0.73	0.73	0.73	0	1	1
	Carrot, raw	1.39	0.89	1.89	0.5	2	2
Tubers	Potato, peeled, raw	0.64	0.64	0.64	0	1	1

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