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
0.81 0.81 0.81 0.00 1

Original Retention Factor Values used to Produce Mean

Mrkic V., Cocci E., dalla Rosa M., Sacchetti G. (2006) Effect of drying conditions on bioactive compounds and antioxidant activity of broccoli (Brassica oleracea L.). Journal of the Science of Food and Agriculture 86:1559-1566

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.81 Broccoli (Brassica oleracea L. var. Italica) florets - Fresh Broccoli (Brassica oleracea L. var. Italica) florets - Blanched for 3 min 16.94 12.42 mg/100 g fresh weight