Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.88 |
0.00 |
10.19 |
3.00 |
| mol/100 g |
6.97e-06 |
0.00 |
3.77e-05 |
1.11e-05 |
Values calculated by aggregating data from 12
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Genistein |
mg/100 g FW |
1.88 |
0.00 |
10.19 |
3.00 |
| mol/100 g |
6.97e-06 |
0.00 |
3.77e-05 |
1.11e-05 |
Original Content Values Used to Produce Means
Youyuan P., Qingcui C., Fanghua L., Jiannong Y. (2004) Determination of isoflavones in soy products by capillary electrophoresis with electrochemical detection. Food Chemistry 87:135-39
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.88 mg/100 g FW
|
Soybean milk powder |
yes |
1 |
Fukutake M., Takahashi M., Ishida K., Kawamura H., Sugimura T., Wakabayashi K. (1996) Quantification of genistein and genistin in soybeans and soybean products. Food and Chemical Toxicology 34:457-61 PubMed (24835762)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
1.82 mg/100 g FW
|
Soy powder |
yes |
1 |
Rostagno M.A., Palma M., Barroso C.G. (2007) Fast analysis of soy isoflavones by high-performance liquid chromatography with monolithic columns. Analytica Chimica Acta 582:243-49 PubMed (17386499)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
10.19 mg/100 g FW
|
Powdered soy milk |
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 |
|
4.40 mg/100 g FW
|
Instant beverage A |
yes |
1 |
|
3.80 mg/100 g FW
|
Instant beverage B |
yes |
1 |
|
3.20 mg/100 g FW
|
Instant beverage C |
yes |
1 |
|
5.00 mg/100 g FW
|
Instant beverage D |
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 |
|
0.92 mg/100 g FW
|
Soy milk powder |
yes |
11 |
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 g FW
|
Soy milk-Isomil lyophilate |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy milk-Isomil lyophilate |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy milk-Prosobee lyophilate |
yes |
1 |
|
0.00 mg/100 g FW
|
Soy milk-Prosobee lyophilate |
yes |
1 |