Showing Publication (BERGSTROM 1994_GAINS-AND-LOSSES)
Bergström, L. (1994) NLG Overview Report. Nutrient Losses and Gains in the preparation of foods. NLG Project 1983-1993 :1-223
Abbreviation: BERGSTROM 1994_GAINS-AND-LOSSES
Published Yield Factors
This publication was used to obtain 46 published yield factors.
| Description | Yield Factor |
|---|---|
| Aubergine boiled, NL LCW | 0.93 |
| Aubergine grilled, IT INN | 0.4 |
| Bean, sprouts, boiled | 0.8 |
| Beanburger, soya, fried in vegetable oil | 0.91 |
| Beans, brown, dried, soaked, SE SLV | 1.86 |
| Beans, dried, boiled, IT INN | 2.42 |
| Beans, green, frozen, steamed | 0.88 |
| Broad beans, boiled, NL LCW | 0.94 |
| Broccoli cooked NL WMI | 0.94 |
| Brussels sprouts, boiled, DE AB | 1.03 |
| Cabbage curry fried, simmered, GB RSC, MAFF | 0.75 |
| Carrot, fried | 0.75 |
| Cauliflower, steamed,FR / TK om.S, edible part | 0.95 |
| Chickpea, dried, boiled, PT, SVB2 | 2.09 |
| Chickpea, dried, soaked, boiled, GB, RSC, MAFF | 2.63 |
| Corn fritters, deep fried in vegetable oil | 0.9 |
| Corn pudding, baked in water-bath | 0.89 |
| Kale, boiled, VMI, NL | 0.8 |
| Lentils, whole, dried boiled, IT INN | 2.47 |
| Lentils, whole, dried, soaked, boiled, GB, RSC, MAFF | 2.39 |
| Mandarin oranges, canned in syrup, GB RSC, MAFF | 0.56 |
| Onion, boiled, LCW, NL | 0.87 |
| Onions, sliced, fried, KoV,SE | 0.62 |
| Peas, boiled, DE, AB | 0.89 |
| Peas, frozen, steamed | 0.87 |
| Peas, whole, dried, soaked, boiled, GB RSC, MAFF | 2.7 |
| Peas, whole, yellow, dried, soaked, SE SLV | 1.8 |
| Pepper, capsicum, boiled, LCW,NL | 0.87 |
| Pepper, capsicum, green, fried in olive oil, GV, ES | 0.49 |
| Pepper, capsicum, grilled, INN,IT | 0.93 |
| Pigeon roasted, GB RSC, MAFF | 0.64 |
| Potato, peeled, fried, Coop, SLV, SE | 0.88 |
| Red cabbage, steamed, AB, DE | 0.94 |
| Rhubarb boiled, NL LCW | 0.98 |
| Rhubarb, baked at 177 °C | 0.96 |
| Soya Textured Vegetable Protein 'meat', boiled | 2.75 |
| Spinach, stir fried, SE,SLV | 0.67 |
| Swede boiled, NL LCW | 0.92 |
| Tomato sauce, boiled, GB RSC, MAFF | 0.87 |
| Tomato sauce, fried gently, simmered, GB RSC, MAFF | 0.8 |
| Tomato sauce, fried, simmered, GB RSC, MAFF | 0.56 |
| Tomato, boiled, LCW, NL | 0.78 |
| Tomato, cooked, NL, WMI | 0.88 |
| Turnip bhaji fried | 0.75 |
| Wheat and rye bread baked, SE SLV | 0.9 |
| Zucchini, cooked, NL, WMI | 0.88 |