Colour Interval Value Publication Food Name Reference
[ 0.29, 1.42 ) 0.29 mg/100 g FW Firm tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.30 mg/100 g FW Azumaya, firm, raw Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.50 mg/100 g FW Azumaya, firm, raw Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.56 mg/100 g FW Wrapped tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.60 mg/100 g FW Hinoichi, regular Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.60 mg/100 g FW Azumaya, firm, composite Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.60 mg/100 g FW Azumaya, extrafirm, raw Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.69 mg/100 g FW Soft tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.70 mg/100 g FW Mori Nu, firm, silken, 6-cite composite Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
0.75 mg/100 g FW Firm tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
0.80 mg/100 g FW Azumaya, extrafirm, composite Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
1.10 mg/100 g FW Dried tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
1.19 mg/100 g FW Deep-fried bean curd Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
[ 1.42, 2.55 ) 1.69 mg/100 g FW Tofu Franke A.A., et al (1998) HPLC analysis of isoflavonoids and other.... Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)
1.69 mg/100 g FW Chauchow dried tofu Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
1.70 mg/100 g FW Raw tau kwa (pressed tofu) Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
1.70 mg/100 g FW Raw tofu Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
1.80 mg/100 g FW Soft tofu Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
2.20 mg/100 g FW Naysoya, firm, 4-cite composite Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
2.20 mg/100 g FW Hinoichi, firm, 2-cite composite Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
[ 2.55, 3.68 ) 2.90 mg/100 g FW Firm tofu Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
[ 3.68, 4.81 ) 4.60 mg/100 g FW Tofu Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818)
[ 4.81, 5.95 ) 5.80 mg/100 g FW Raw tau kwa (pressed tofu) Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
[ 10.47, 11.61 ) 11.60 mg/100 g FW Tofu Song T.T., et al (1998) Soy isoflavone analysis: quality control.... American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)