Showing retention factors for polyphenols in Lentils, whole, raw with the process pressure-steamed Food Processing
Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor
| mean RF value | min | max | SD | n | # of references | ||
| Seeds - Pulses - Lentils - Lentils, whole, raw / Lentils, whole, pressure-steamed | |||||||
|---|---|---|---|---|---|---|---|
| Polyphenols, total | |||||||
| Polyphenols, total | Polyphenols, total | 1.16 | 1.1 | 1.22 | 0.06 | 2 | 1 |