Yield factor value: 0.8 (Bean, sprouts, boiled, 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
0.16 0.16 0.16 0.00 1

Original Retention Factor Values used to Produce Mean

Morandi S., D'Agostina A., Ferrario F., Arnoldi A. (2005) Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers. European Food Research and Technology 221:84-91

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.16 Sprouts (raw) Sprout, boiled 0.9 0.18 mg/100 g fresh weight