Yield factor value: 0.62 (Onions, sliced, fried, KoV,SE, BERGSTROM 1994_GAINS-AND-LOSSES)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.44 0.44 0.44 0.00 1

Original Retention Factor Values used to Produce Mean

Ferracane R., Pellegrini N., Visconti A., Graziani G., Chiavaro E., Miglio C., Fogliano V. (2008) Effects of different cooking methods on antioxidant profile, antioxidant capacity, and physical characteristics of artichoke. Journal of Agricultural and Food Chemistry 56:8601-8608 PubMed (18759447)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.44 Artichokes Artichoke, fried in a domestic deep-fryer, with peanut oil 3.04 2.17 mg/100 g fresh weight