Yield factor value: 1.0 (Asparagus, boiled, steamed FR/oZ, 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
0.56 0.56 0.56 0.00 1

Original Retention Factor Values used to Produce Mean

Makris D.P., Rossiter J.T. (2001) Domestic processing of onion bulbs (Allium cepa) and asparagus spears (Asparagus officinalis): effect on flavonol content and antioxidant status. Journal of Agricultural and Food Chemistry 49:3216-3222 PubMed (11453754)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.56 Asparagus spears - Asparagus officinalis - Control for boiling Asparagus spears - Asparagus officinalis - Boiled 27.41 15.37 mg/100 g fresh weight