Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 ml 0.34 0.00 1.80 0.42
mol/100 ml 1.33e-06 0.00 7.08e-06 1.64e-06

Values calculated by aggregating data from 29 different samples from 7 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Daidzein mg/100 ml 0.34 0.00 1.80 0.42
mol/100 ml 1.33e-06 0.00 7.08e-06 1.64e-06

Original Content Values Used to Produce Means

Klejdus B., Vacek J., Adam V., Zehnalek J., Kizek (2004) Determination of isoflavones in soybean food and human urine using liquid chromatography with electrochemical detection. Journal of Chromatography B 86:101-11 PubMed (15171918)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.55 mg/100 ml Soy milk yes 1
Song T.T., Barua K., Buseman G., Murphy P.A. (1998) Soy isoflavone analysis: quality control and a new internal standard. American Journal of Clinical Nutrition 68:1474S-1479 PubMed (9848519)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
1.80 mg/100 ml Soy milk yes 1
Wiseman H., Casey K., Clarke D.B., Barnes K.A., Bowey E. (2002) Isoflavone aglycon and glucoconjugate content of high- and low-soy UK foods used in nutritional studies. Journal of Agricultural and Food Chemistry 50:1401-10
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.40 mg/100 ml Plain soy milk yes 1
Chan S.G., Murphy P.A., Ho S.C., Kreiger N., Darlington G., So E.K.F., Chong P.Y.Y. (2009) Isoflavonoid Content of Hong Kong Soy Foods. Journal of Agricultural and Food Chemistry 57:5386-90 PubMed (19530716)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.39 mg/100 ml Calcium-enriched soybean milk yes 12
0.62 mg/100 ml High-calcium soybean milk yes 12
0.17 mg/100 ml High-calcium low-sugar soybean milk yes 12
0.38 mg/100 ml Low-sugar soybean milk yes 12
0.14 mg/100 ml Low-fat soybean milk yes 12
0.41 mg/100 ml Regular soybean milk yes 12
0.24 mg/100 ml Regular soybean milk yes 12
Franke A.A., Hankin J.H., Yu M.C., Maskarinec G., Low S.H., Custer L.J. (1999) Isoflavone levels in soy foods consumed by multiethnic populations in Singapore and Hawaii. Journal of Agricultural and Food Chemistry 47:977-86 PubMed (10552401)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.70 mg/100 ml Soy milk yes 3
Murphy P.A., Song T.T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. (1999) Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.20 mg/100 ml Aseptically processed soy milk yes 1
0.10 mg/100 ml Aseptically processed soy milk yes 1
0.20 mg/100 ml Aseptically processed soy milk yes 1
0.20 mg/100 ml Aseptically processed soy milk yes 1
0.20 mg/100 ml Aseptically processed soy milk yes 1
0.20 mg/100 ml Aseptically processed soy milk yes 1
0.00 mg/100 ml Aseptically processed soy milk yes 1
0.30 mg/100 ml Pasteurized soy milk yes 1
0.20 mg/100 ml Pasteurized soy milk yes 1
0.30 mg/100 ml Pasteurized soy milk yes 1
0.30 mg/100 ml Pasteurized soy milk yes 1
0.30 mg/100 ml Pasteurized soy milk yes 1
Nguyenle T., Wang E., Cheung A.P. (1995) An investigation on the extraction and concentration of isoflavones in soy-based products. Journal of Pharmaceutical and Biomedical Analysis 14:221-32 PubMed (12607743)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 ml Soy milk-Isomil yes 1
0.00 mg/100 ml Soy milk-Isomil yes 1
0.00 mg/100 ml Soy milk-Prosobee yes 1
0.00 mg/100 ml Soy milk-Prosobee yes 1
0.00 mg/100 ml Soy milk-Soyalac yes 1
0.00 mg/100 ml Soy milk-Nursoy yes 1