|
|
[ 2.70, 7.26 ) |
2.70 mg/100 g FW
|
Preserved bean curd with sesame oil |
Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716) |
|
4.72 mg/100 g FW
|
Preserved red 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) |
|
|
[ 11.82, 16.38 ) |
14.30 mg/100 g FW
|
Fermented bean curd |
Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818) |
|
|
[ 20.94, 25.51 ) |
25.00 mg/100 g FW
|
Fermented tofu |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
25.50 mg/100 g FW
|
Fermented 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) |