Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.58 |
0.00 |
18.90 |
3.80 |
| mol/100 g |
1.01e-05 |
0.00 |
7.43e-05 |
1.50e-05 |
Values calculated by aggregating data from 24
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Daidzein |
mg/100 g FW |
2.58 |
0.00 |
18.90 |
3.80 |
| mol/100 g |
1.01e-05 |
0.00 |
7.43e-05 |
1.50e-05 |
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 |
|
18.90 mg/100 g FW
|
Soy farine |
yes |
1 |
Bajer T., Adam M., Galla L., Ventura K. (2007) Comparison of various extraction techniques for isolation and determination of isoflavonoids in plants. Journal of Separation Science 30:122-27 PubMed (17313151)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.32 mg/100 g FW
|
Soy flour |
yes |
1 |
|
3.42 mg/100 g FW
|
Soy flour |
yes |
1 |
|
4.09 mg/100 g FW
|
Soy flour |
yes |
1 |
|
3.54 mg/100 g FW
|
Soy flour |
yes |
1 |
|
2.87 mg/100 g FW
|
Soy flour |
yes |
1 |
|
0.57 mg/100 g FW
|
Soy flour |
yes |
1 |
Wang H.J., Murphy P.A. (1994) Isoflavone Content in Commercial Soybean Foods. Journal of Agricultural and Food Chemistry 42:1666-73 PubMed (24498818)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.40 mg/100 g FW
|
Soy, flour |
yes |
1 |
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 |
|
5.60 mg/100 g FW
|
Soy flour |
yes |
1 |
|
1.20 mg/100 g FW
|
Soy flour |
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 |
|
1.20 mg/100 g FW
|
Soy flour-Soyafluffy |
yes |
1 |
|
1.10 mg/100 g FW
|
Soy flour-Centex |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy flour-Procon |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy flour-Promine |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy flour-Response |
yes |
1 |
|
0.80 mg/100 g FW
|
Soy flour-Promax |
yes |
1 |
|
3.10 mg/100 g FW
|
Soy flour-Promax plus |
yes |
1 |
|
2.60 mg/100 g FW
|
Soy flour-Nutrisoy |
yes |
1 |
|
2.70 mg/100 g FW
|
Soy flour-Acron S |
yes |
1 |
|
3.20 mg/100 g FW
|
Soy flour-Acron S |
yes |
1 |
|
0.40 mg/100 g FW
|
Soy flour |
yes |
1 |
|
3.00 mg/100 g FW
|
Soy flour |
yes |
1 |
|
0.80 mg/100 g FW
|
Soy flour |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy flour |
yes |
1 |