Showing retention factors for polyphenols in Common cabbage [Red], raw with the process microwaved Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Vegetables - Cabbages - Common cabbage [Red], raw / Common cabbage [Red], microwaved | |||||||
|---|---|---|---|---|---|---|---|
| Flavonoids | |||||||
| Anthocyanins | Anthocyanins, total | 0.88 | 0.88 | 0.88 | 0 | 1 | 1 |