Yield factor value: 1.67 (Buckwheat, grits, boiled, 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
0.16 0.16 0.16 0.00 1

Original Retention Factor Values used to Produce Mean

Kreft I., Fabjan N., Yasumoto K. (2006) Rutin content in buckwheat (Fagopyrum esculentum Moench) food materials and products. Food Chemistry 98:508-512

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.16 Buckwheat Buckwheat groats cooked at 100°C for 60 min 21.07 2.14 mg/100 g fresh weight