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
0.21 0.21 0.21 0.00 1

Original Retention Factor Values used to Produce Mean

Sikora E., Cieslik E., Leszczynska T., Filipiak-Florkiewicz A., Pisulewski P.M. (2008) The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 107:55-9

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.21 Kale Kale, boiled 773.0 211.0 mg/100 g fresh weight