Yield factor value: 0.75 (Cabbage curry fried, simmered, GB RSC, MAFF, 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
0.46 0.46 0.46 0.00 1

Original Retention Factor Values used to Produce Mean

Sultana B., Anwar F., Iqbal S. (2008) Effect of different cooking methods on the antioxidant activity of some vegetables from Pakistan. Journal of Food Science and Technology 43:560-567

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.46 Cabbage (Brassica oleracea, var. Capitata) Cabbage (Brassica oleracea, var. Capitata) - fried for 5 min with season sunflower oil and cooled 223.2 138.6 mg/100 g fresh weight