|
[ 0.20, 1.48 ) |
0.20 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) |
0.30 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) |
0.30 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) |
0.41 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) |
0.76 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) |
0.80 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) |
0.90 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) |
1.10 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) |
1.12 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) |
1.26 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) |
1.40 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) |
1.40 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) |
|
[ 1.48, 2.76 ) |
1.50 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) |
1.50 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) |
1.55 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) |
1.60 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) |
1.62 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) |
1.78 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) |
1.80 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) |
1.82 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) |
1.90 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) |
|
[ 2.76, 4.04 ) |
2.90 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) |
|
[ 4.04, 5.32 ) |
4.46 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) |
|
[ 11.72, 13.01 ) |
13.00 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) |