|
|
[ 0.00, 0.94 ) |
0.00 mg/100 g FW
|
Mozarella style |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
0.00 mg/100 g FW
|
Nu Tofu Mozzarella |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
0.00 mg/100 g FW
|
Cheddar A |
Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818) |
|
0.00 mg/100 g FW
|
Parmesan |
Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818) |
|
0.19 mg/100 g FW
|
Nu Tofu Cheddar |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |
|
0.60 mg/100 g FW
|
Mozzarella |
Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818) |
|
0.70 mg/100 g FW
|
Cheddar B |
Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818) |
|
|
[ 6.55, 7.49 ) |
7.48 mg/100 g FW
|
Jalapeno Monterrey |
Franke A.A., et al (1999) Isoflavone levels in soy foods consumed .... Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401) |