Showing retention factors for Polyphenols, total in Dried pea, whole, raw with the process boiled Food Processing

Yield factor value: 0.89 (Peas, boiled, DE, AB, 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
0.54 0.53 0.55 8.29e-03 4

Original Retention Factor Values used to Produce Mean

Bishnoi S., Khetarpaul N., Yadav R.K. (1994) Effect of domestic processing and cooking methods on phytic acid and polyphenol contents of pea cultivars (Pisum sativum). Plant Foods for Human Nutrition 45:381-388 PubMed (7971780)
Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.54 Field - Pea - Pisum sativum - HFP4 - Control Field - Pea - Pisum sativum - HFP4 - Unsoaked, ordinary cooked 0.44 0.27 mg/100 g fresh weight
0.55 Field - Pea - Pisum sativum - Rachna - Control Field - Pea - Pisum sativum - Rachna - Unsoaked, ordinary cooked 0.42 0.26 mg/100 g fresh weight
0.53 Vegetable - Pea - Pisum sativum - Arkel - Control Vegetable - Pea - Pisum sativum - Arkel - Unsoaked, ordinary cooked 0.4 0.24 mg/100 g fresh weight
0.53 Vegetable - Pea - Pisum sativum - Bonneville - Control Vegetable - Pea - Pisum sativum - Bonneville - Unsoaked, ordinary cooked 0.38 0.23 mg/100 g fresh weight