Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 6.23 3.09 20.22 6.22
mol/100 g 2.45e-05 1.22e-05 7.95e-05 2.45e-05

Values calculated by aggregating data from 7 different samples from 1 unique publication.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Daidzein mg/100 g FW 6.23 3.09 20.22 6.22
mol/100 g 2.45e-05 1.22e-05 7.95e-05 2.45e-05

Original Content Values Used to Produce Means

Preinerstorfer B., Sontag G. (2004) Determination of isoflavones in commercial soy products by HPLC and coulometric electrode array detection. European Food Research and Technology 219:305-10
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
3.09 mg/100 g FW Soja zart granotose Sojafleisch in Scheiben yes 1
4.90 mg/100 g FW Vegetarischer Leberkäse yes 1
4.46 mg/100 g FW Bunter Leberkäse yes 1
4.72 mg/100 g FW Der Grobe Heideländer yes 1
3.09 mg/100 g FW Vegetarische Cevapcici yes 1
20.22 mg/100 g FW Veggie Hack yes 1
3.12 mg/100 g FW Soja Leberkäse Fränkische Art yes 1