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

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

Cereals and cereal products
Cereals	Maize [Red]	0.43	0.43	0.43	0	1	1
	Maize [Blue]	0.5	0.5	0.5	0	1	1
	Maize [White]	0.54	0.54	0.54	0	1	1
	Maize [Purple]	0.27	0.27	0.27	0	1	1

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