Retention Factors

NutriBase Research
Quality Data

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NutriBase includes the nutrient values per 100 grams. When nutrient data for prepared or cooked products were unavailable or incomplete, nutrient values were calculated from comparable raw items or by recipe. When values are calculated in a recipe or from the raw item appropriate nutrient retention and yield factors are applied (U.S. Department of Agriculture 1994). To obtain the content of nutrient per 100 g cooked food, the nutrient content per 100 g of raw food is multiplied by the nutrient retention factor and, when appropriate, yield factors.
Vc = (Vr * RF)/Yc
Vc = Nutrient content of cooked food
Vr = Nutrient content of raw food
RF = Retention factor
Yc = Yield of cooked food

Retention factors are based on research funded by USDA contracts, recent research reported in the literature, and data from USDA publications.
Retention factors were calculated by the True Retention Method (%TR) (14). This method, as shown below, accounts for the loss of solids from foods that occurs during preparation and cooking.
%TR = {(Nutrient content per gm of cooked food * gm of food after cooking
(Nutrient content per gm of raw food) * (gm of food before cooking)} * 100

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