|
[ 0.00, 0.69 ) |
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) |
0.47 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) |
|
[ 1.37, 2.06 ) |
1.72 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) |
1.88 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) |
|
[ 2.74, 3.43 ) |
3.30 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) |
|
[ 4.11, 4.79 ) |
4.60 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) |
|
[ 4.79, 5.49 ) |
5.48 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) |