Yield factor value: 2.42 (Beans, dried, boiled, IT INN, 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
0.09 0.09 0.09 0.00 1

Original Retention Factor Values used to Produce Mean

Xu B. (2009) Total Phenolic, Phenolic Acid, Anthocyanin, Flavan-3-ol, and flavonol profile and antioxidant properties of pinto and black. Journal of Agricultural and Food Chemistry 57:4754–4764

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.09 Black beans - Raw Black Beans, regular boiling, 80 min 37.59 1.49 mg/100 g fresh weight