Showing retention factors for Polyphenols, total in foods with the process soaked, 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 - Peas	Pigeon pea, whole, raw	0.28	0.27	0.28	0.0043	4	1
	Dried pea, whole, raw	0.87	0.78	0.92	0.054	4	1

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