Showing Publication (BOGNAR 2002_EUROFIR)
Bognár Antal (2002) Tables on weight yield and nutrient retention factors for the calculation of nutrient composition of cooked foods (dishes). Berichte der Bundesforschungsanstalt für Ernährung
Abbreviation: BOGNAR 2002_EUROFIR
Published Yield Factors
This publication was used to obtain 51 published yield factors.
| Description | Yield Factor |
|---|---|
| Apple, puree, FR / m.Z, edible part | 0.86 |
| Apricot without score, boiled, fruit part, boiled FR / m.S, edible part | 0.8 |
| Apricot, without score, stew, boiled - table 26 | 1.32 |
| Asparagus, boiled, steamed FR/oZ, edible part | 1.0 |
| Banana, boiled - table 26 | 1.35 |
| Bean, common, clean, soaked, boiled or autoclaved - table 16 | 2.03 |
| Bean, mixed, dried, soaked, boiled Friggs, SE - table 16 | 2.03 |
| Berries, jam, FR,TK m.Z1 | 0.86 |
| Blackberry, jam, FR / TK m.Z, edible part | 0.8 |
| Blackcurrant, jam, FR / TK m.Z, edible part | 0.85 |
| Broccoli, boiled, FR m.S, edible part | 1.11 |
| Broccoli, steamed, FR m.S, edible part | 1.04 |
| Brussels sprouts, boiled FR / TK o.Z, edible part | 1.03 |
| Carrot, boiled, FR / TK m.S, edible part | 0.94 |
| Carrot, steamed, FR/TK m.S | 0.94 |
| Cauliflower, blanched | 1.0 |
| Cauliflower, boiled FR / TK m.S, edible part | 1.0 |
| Celery, with skin, boiled, FR m.S, edible part | 0.9 |
| Celery,peeled,steamed FR m,S, edible part | 0.94 |
| Cherry, without score, jam, FR / m.Z, edible part | 0.85 |
| Climbing bean, soaked, whole, autoclaved - table 16 | 2.03 |
| Flower vegetables, boiled FR / TK m.S, edible part | 1.06 |
| Green beans, boiled, FR / TK m.S, edible part | 0.93 |
| Green beans, steamed, FR / TK m.S, edible part | 0.91 |
| Green peas, steamed, FR / TK m.S, edible part | 0.87 |
| Lentils, pressure stew, TP, edible part | 2.81 |
| Pea, boiled/stewed-TP-edible part | 2.45 |
| Plum, juice, FR / m.Z, edible part | 0.56 |
| Plum, without score, jam, FR / m.Z, edible part | 0.8 |
| Potato, with peel, baked, FR o.Z/m.S, edible part | 0.68 |
| Potato, with peel, boiled FR/Oz/M.s, edible part | 0.8 |
| Potato, without peel, steamed, FR o.Z, edible part | 0.98 |
| Pumpkin (squash), boiled, FR m.S - table 19 | 0.92 |
| Quince, jam FR m.Z, edible part - table 25 | 0.85 |
| Rasberry, jam, FR / TK m.Z, edible part | 0.86 |
| Red cabbage, boiled, FR / VK o.Z | 0.98 |
| Rice, round corn, polished, boiled, TR m.S - table 29 | 3.19 |
| Root and tuber vegetables, boiled, FR/TK m.S | 0.95 |
| Root and tuber vegetables, boiled,FR / TK m.S, edible part | 0.95 |
| Root and tuber vegetables, steamed, FR / TK m.S, edible part | 0.9 |
| Root and tuber vegetables, steamed, FR/TK m.S | 0.9 |
| Root and tuber vegetables, stew, FR/TK m.Z | 0.97 |
| Root and tuber vegetables, stew, VK m.Z | 0.97 |
| Root and tuber vegetables, stewed, FR/TK m.S | 1.02 |
| Seed vegetables, boiled, FR/TK, edible part - table 20 | 0.91 |
| Seed vegetables, boiled, TP, edible part - table 16 | 2.03 |
| Spinach, boiled FR / TK o.Z | 0.95 |
| Spinach, steamed, FR / TK o.Z, edible part | 0.76 |
| Strawberry, jam, FR / TK m.Z, edible part | 0.86 |
| Wild fruits, jam, FR / TK m.Z, edible part | 0.85 |
| Zucchini, stew - table 19 | 0.73 |