Yield factor value: 0.88 (Zucchini, cooked, NL, WMI, 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
0.17 0.17 0.17 0.00 1

Original Retention Factor Values used to Produce Mean

Miglio C., Chiavaro E., Visonti A. Fogliano V., Pellegrini N. (2008) Effects of different cooking methods on nutritional and physicochemical characteristics of selected vegetables. Journal of Agricultural and Food Chemistry 56:139-147 PubMed (18069785)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.17 Courgettes (Cucurbita pepo L.) Courgettes (Cucurbita pepo L.) - Fried 1.24 0.25 mg/100 g fresh weight