Colour Interval Value Publication Food Name Reference
[ 1.26, 7.22 ) 1.26 mg/100 g FW Immature soybean-Genotype NTCPR93-286 Simonne A.H., et al (2000) Retention and changes of soy isoflavones.... Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
1.36 mg/100 g FW Immature soybean-Genotype NTCPR93-40 Simonne A.H., et al (2000) Retention and changes of soy isoflavones.... Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
1.94 mg/100 g FW Green soybean Chan S.G., et al (2009) Isoflavonoid Content of Hong Kong Soy Fo.... Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
2.35 mg/100 g FW Immature soybean-Genotype Honey Brown Simonne A.H., et al (2000) Retention and changes of soy isoflavones.... Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
4.94 mg/100 g FW Immature soybean-Variety Hutcheson Simonne A.H., et al (2000) Retention and changes of soy isoflavones.... Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
5.65 mg/100 g FW Immature soybean-Genotype NTCPR93-5157 Simonne A.H., et al (2000) Retention and changes of soy isoflavones.... Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
[ 37.04, 43.01 ) 43.00 mg/100 g FW Green soybean Wang H.J., et al (1994) Isoflavone Content in Commercial Soybean.... Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818)