Concentration data for 6''-O-Malonyldaidzin in Soy, tofu Food Composition

Colour Interval Value Publication Food Name Reference
[ 0.88, 8.32 ) 0.88 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)
5.18 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)
5.25 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)
5.79 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)
6.40 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)
6.62 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)
6.70 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)
6.75 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)
7.50 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)
7.79 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)
[ 8.32, 15.76 ) 8.60 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)
10.50 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)
11.90 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)
12.90 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)
13.04 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)
13.04 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)
13.24 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)
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)
14.90 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)
15.22 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)
15.60 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)
[ 15.76, 23.21 ) 15.90 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)
17.00 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)
[ 67.86, 75.31 ) 75.30 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)