Yield factor value: 0.95 (Spinach, boiled FR / TK o.Z, 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
0.88 0.88 0.88 0.00 1

Original Retention Factor Values used to Produce Mean

Mazzeo T., N'Dri D., Chiavaro E., Visconti A., Fogliano V., Pellegrini N. (2011) Effect of two cooking procedures on phytochemical compounds, total antioxidant capacity and colour of selected frozen vegetables. Food Chemistry 128:627-633

Retention Factor Food Before Processing Food After Processing Content Before Processing Content After Processing Units
0.88 Spinach - Raw Spinach - Boiled, (1:5, food/water), 10 min 0.49 0.45 mg/100 g fresh weight