|
|
[ 2.04, 7.46 ) |
2.04 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) |
|
4.55 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) |
|
6.09 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) |
|
6.40 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) |
|
6.86 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) |
|
|
[ 7.46, 12.87 ) |
8.30 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) |
|
8.30 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) |
|
8.40 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) |
|
8.93 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) |
|
9.00 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) |
|
9.56 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) |
|
9.56 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) |
|
9.57 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) |
|
9.62 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) |
|
9.70 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) |
|
9.80 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) |
|
9.90 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) |
|
10.18 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) |
|
10.20 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) |
|
|
[ 12.87, 18.29 ) |
13.50 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) |
|
13.70 mg/100 g FW
|
Tofu |
Fukutake M., et al (1996) Quantification of genistein and genistin.... Food and Chemical Toxicology 34:457-61 PubMed (24835762) |
|
14.30 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) |
|
15.60 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) |
|
18.02 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) |
|
|
[ 50.78, 56.21 ) |
56.20 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) |