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
0.22 0.22 0.22 0.00 1

Original Retention Factor Values used to Produce Mean

Price K.R., Casuscelli F., Colquhoun I.J., Rhodes M.J.C. (1998) Composition and content of flavonol glycosides in broccoli florets (Brassica olearacea) and their fate during cooking. Journal of the Science of Food and Agriculture 77:468-472

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.22 Broccoli florets - Marathon - Raw Broccoli florets - Marathon - Boiled (until soft for 15 min) 1.5 0.3 mg/100 g fresh weight