Yield factor value: 1.03 (Brussels sprouts, boiled FR / TK o.Z, 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
0.61 0.61 0.61 0.00 1

Original Retention Factor Values used to Produce Mean

Sikora E., Cieslik E., Leszczynska T., Filipiak-Florkiewicz A., Pisulewski P.M. (2008) The antioxidant activity of selected cruciferous vegetables subjected to aquathermal processing. Food Chemistry 107:55-9

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.61 Brussels sprouts Brussels sprouts, boiled for 12-15 min, until ready for consumption, at a temperature of around 100°C 331.0 197.0 mg/100 g fresh weight