Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes)

By A. Bognár. 2002

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Identification of the 100 richest dietary sources of polyphenols: an application of the Phenol-Explorer database (2010, methodology): “A retention factor was applied for cooked foods when polyphenol contents were only available for raw foods (for example, beans or pasta), to take into account the change in weight during cooking (Bognar, 2002).”
Impacts of supermarkets on farm household nutrition in Kenya (2015, background): “For micronutrients, losses during cooking had to be accounted for (Bognár, 2002).”