Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
4.94 |
2.50 |
6.10 |
1.53 |
| mol/100 g |
1.94e-05 |
9.83e-06 |
2.40e-05 |
6.00e-06 |
Values calculated by aggregating data from 5
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Daidzein |
mg/100 g FW |
4.94 |
2.50 |
6.10 |
1.53 |
| mol/100 g |
1.94e-05 |
9.83e-06 |
2.40e-05 |
6.00e-06 |
Original Content Values Used to Produce Means
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 |
|
6.10 mg/100 g FW
|
Miso |
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 |
|
4.86 mg/100 g FW
|
Miso paste |
yes |
9 |
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 |
|
6.00 mg/100 g FW
|
Miso |
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 |
|
2.50 mg/100 g FW
|
Miso A, white, 6-bag composite |
yes |
1 |
|
3.80 mg/100 g FW
|
Miso B, red, 6-bag composite |
yes |
1 |