Yield factor value: 0.93 (Potato, not-peeled, cooked by microwave, USDA_2010_SR23)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
0.33 0.33 0.33 0.00 1

Original Retention Factor Values used to Produce Mean

Crozier, A., Lean, M.E.J., McDonald, M.S., Black, C. (1997) Quantitative analysis of the flavonoids content of commercial tomatoes, onions, lettuce and celery. Journal of Agricultural and Food Chemistry 45:590-595

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.33 White onion - None White onion - Microwaved (2.5 min at 800 W in a closed glass containing water) 34.2 12.4 mg/100 g fresh weight