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
0.00 0.00 0.00 0.00 1

Original Retention Factor Values used to Produce Mean

Harnly J.M., Doherty R.F., Beecher G.R., Holden J.M., Haytowitz D.B., Bhagwat S., Gebhardt S. (2006) Flavonoid content of U.S. fruits, vegetables, and nuts. Journal of Agricultural and Food Chemistry 54:9966-9977 PubMed (22327611)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.00 Vegetables - Broccoli, Raw Vegetables - Broccoli, Cooked, Boiled, Drained 6.0 0.0 mg/100 g fresh weight