|
|
[ 1.35, 2.24 ) |
1.35 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) |
|
1.64 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) |
|
|
[ 2.24, 3.13 ) |
2.30 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) |
|
|
[ 4.02, 4.92 ) |
4.91 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) |