|
|
[ 0.32, 0.88 ) |
0.32 mg/100 g FW
|
Miso |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
|
[ 0.88, 1.45 ) |
1.00 mg/100 g FW
|
Miso A, white, 6-bag composite |
Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547) |
|
1.07 mg/100 g FW
|
Miso paste |
Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716) |
|
1.20 mg/100 g FW
|
Miso |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
1.30 mg/100 g FW
|
Miso B, red, 6-bag composite |
Murphy P.A., et al (1999) Isoflavones in retail and institutional .... Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547) |
|
|
[ 3.14, 3.71 ) |
3.70 mg/100 g FW
|
Miso |
Song T.T., et al (1998) Soy isoflavone analysis: quality control.... American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519) |