Showing retention factors for Polyphenols, total in foods with the process pressure-boiled

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 - Lentils	Lentils, whole, raw	0.9	0.89	0.9	0.005	2	1
Pulses - Peas	Pigeon pea, whole, raw	0.47	0.29	0.79	0.19	10	2
	Chickpea, whole, raw	0.62	0.61	0.64	0.015	2	1
	Dried pea, whole, raw	0.52	0.51	0.53	0.0071	4	1
Vegetables
Pulse vegetables	Fresh pea, raw	1.08	1.01	1.14	0.046	4	1
Shoot vegetables	Globe artichoke, heads, raw	2.35	1.21	4.01	1.03	4	1

Showing retention factors for Polyphenols, total in foods with the process pressure-boiled Food Processing