Yield factor value: 0.8 (Kale, boiled, VMI, NL, 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
0.35 0.35 0.35 0.00 1

Original Retention Factor Values used to Produce Mean

Korus A., Lisiewska Z. (2012) Effect of preliminary processing and method of preservation on the content of selected antioxidative compounds in kale (Brassica oleracea L. var. acephala) leaves. Food Chemistry 129:149-154

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.35 Kale - Raw Kale - Blanched - 2.5 min at 96-98°C 240.44 107.67 mg/100 g fresh weight