Retention Factors

NutriBase Research
Quality Data

Download and evaluate the fully functional NB8 Personal Plus Edition now!

"Excuses are the nails used to build a house of failure." - Don Wilder and Bill Rechin

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

Download NB8 Register for news and information.
To add yourself to our email list, please provide:
Name:
Email:
Visit nutribase.com Need to call us?

Today is July 30, 2010. It's 04:39 PM in our Phoenix office.
We take calls from 9 to 3, Mon-Fri, Arizona Time. Call us,
toll free, at 877-223-5459 during these work hours.
Download NB8

Copyright © 1986 to 2010 by CyberSoft, Phoenix, AZ.
All Rights Reserved.

Visit other pages on this site:
Email us now:

Software End User License Agreement

License NutriBase data for your Web Site