Yield factor value: 1.11 (Broccoli, boiled, FR m.S, edible part, BOGNAR 2002_EUROFIR)

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

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
2.83 2.83 2.83 0.00 1

Original Retention Factor Values used to Produce Mean

Gawlik-Dziki U. (2008) Effect of hydrothermal treatment on the antioxidant properties of broccoli (Brassica oleracea var. botrytis italica) florets. Food Chemistry 109:393-401

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
2.83 Broccoli frozen Broccoli boiled in 100 ml of distilled water for 5 min 100.0 255.0 mg/100 g fresh weight