Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.47 |
0.12 |
2.60 |
0.74 |
| mol/100 g |
1.66e-06 |
4.22e-07 |
9.15e-06 |
2.61e-06 |
Values calculated by aggregating data from 24
different samples
from
6 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
0.47 |
0.12 |
2.60 |
0.74 |
| mol/100 g |
1.66e-06 |
4.22e-07 |
9.15e-06 |
2.61e-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 |
|
2.60 mg/100 g FW
|
Tofu |
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 |
|
1.20 mg/100 g FW
|
Tofu |
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 |
|
0.22 mg/100 g FW
|
Wrapped tofu |
yes |
12 |
|
0.27 mg/100 g FW
|
Soft tofu |
yes |
12 |
|
0.30 mg/100 g FW
|
Firm tofu |
yes |
12 |
|
0.32 mg/100 g FW
|
Dried tofu |
yes |
12 |
|
0.39 mg/100 g FW
|
Chauchow dried tofu |
yes |
12 |
|
0.12 mg/100 g FW
|
Firm tofu |
yes |
12 |
|
0.41 mg/100 g FW
|
Deep-fried bean curd |
yes |
13 |
Franke A.A., Custer L.J., Wang W., Shi C.Y. (1998) HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.20 mg/100 g FW
|
Tofu |
yes |
4 |
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 |
|
1.26 mg/100 g FW
|
Raw tofu |
yes |
4 |
|
1.26 mg/100 g FW
|
Raw tau kwa (pressed tofu) |
yes |
4 |
|
0.20 mg/100 g FW
|
Raw tau kwa (pressed tofu) |
yes |
4 |
|
2.21 mg/100 g FW
|
Firm tofu |
yes |
3 |
|
2.21 mg/100 g FW
|
Soft tofu |
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 g FW
|
Azumaya, extrafirm, raw |
yes |
1 |
|
0.20 mg/100 g FW
|
Azumaya, firm, raw |
yes |
1 |
|
0.20 mg/100 g FW
|
Azumaya, firm, raw |
yes |
1 |
|
0.20 mg/100 g FW
|
Azumaya, firm, composite |
yes |
1 |
|
0.20 mg/100 g FW
|
Hinoichi, regular |
yes |
1 |
|
0.40 mg/100 g FW
|
Hinoichi, firm, 2-cite composite |
yes |
1 |
|
0.30 mg/100 g FW
|
Naysoya, firm, 4-cite composite |
yes |
1 |
|
0.20 mg/100 g FW
|
Mori Nu, firm, silken, 6-cite composite |
yes |
1 |
|
0.20 mg/100 g FW
|
Azumaya, extrafirm, composite |
yes |
1 |