Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.82 0.70 0.90 0.10
mol/100 g 3.24e-06 2.75e-06 3.54e-06 3.77e-07

Values calculated by aggregating data from 4 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Daidzein mg/100 g FW 0.82 0.70 0.90 0.10
mol/100 g 3.24e-06 2.75e-06 3.54e-06 3.77e-07

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
0.90 mg/100 g FW Soy hot dog 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
0.70 mg/100 g FW Soy sausage-Brand 1 yes 1
0.90 mg/100 g FW Soy sausage-Brand 2 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
0.80 mg/100 g FW Soy hot dog yes 1