Showing retention factors for polyphenols in Broccoli, raw with the process steamed

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

Vegetables - Cabbages - Broccoli, raw / Broccoli, steamed
		mean RF value	min	max	SD	n	# of references

Flavonoids
Flavonols	Kaempferol	1.03	1.03	1.03	0	1	1
	Quercetin	0.64	0.64	0.64	0	1	1
Phenolic acids
Hydroxycinnamic acids	Sinapic acid	0.65	0.65	0.65	0	1	1
	5-Caffeoylquinic acid	0.43	0.43	0.43	0	1	1
	Caffeic acid	1.04	1.04	1.04	0	1	1
	Ferulic acid	0.32	0.32	0.32	0	1	1

Vegetables - Cabbages - Broccoli, raw / Broccoli, steamed
		mean RF value	min	max	SD	n	# of references

Polyphenols, total
Polyphenols, total	Polyphenols, total	1.3	1.3	1.3	0	1	1

Showing retention factors for polyphenols in Broccoli, raw with the process steamed Food Processing