Yield factor value: 1.35 (Peanuts boiled (with skin), USDA_2010_SR23)

Retention factor (RF) = (Content After Processing / Content Before Processing) * Yield factor

Calculated Mean Retention Factor Value

mean RF value Min Max SD n
1.07 1.07 1.07 0.00 1

Original Retention Factor Values used to Produce Mean

Chukwumah Y., Walker L., Vogler B., Verghese M. (2007) Changes in the phytochemical composition and profile of raw, boiled, and roasted peanuts. Journal of Agricultural and Food Chemistry 55:9266-9273 PubMed (17924703)

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
1.07 Peanut Peanuts boiled (with skin) 2672.61 2120.37 mg/100 g fresh weight