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

mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Kaempferol
Vegetables
Cabbages Broccoli, raw 0.81 0.81 0.81 0 1 1
Cauliflower, raw 2.64 2.64 2.64 0 1 1
mean RF value min max SD n # of references
 
Flavonoids - Flavonols - Kaempferol
Vegetables
Cabbages Kale, raw 0.4 0.4 0.4 0 1 1
Onion-family vegetables Onion [Unknown color], raw 0.31 0.31 0.31 0 1 1