Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.13 |
0.00 |
1.90 |
0.40 |
| mol/100 ml |
4.55e-07 |
0.00 |
6.68e-06 |
1.42e-06 |
Values calculated by aggregating data from 21
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 ml |
0.13 |
0.00 |
1.90 |
0.40 |
| mol/100 ml |
4.55e-07 |
0.00 |
6.68e-06 |
1.42e-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 |
|
1.90 mg/100 ml
|
Soy milk |
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 |
|
0.00 mg/100 ml
|
Plain soy milk |
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 |
|
0.13 mg/100 ml
|
Calcium-enriched soybean milk |
yes |
12 |
|
0.19 mg/100 ml
|
High-calcium soybean milk |
yes |
12 |
|
0.08 mg/100 ml
|
High-calcium low-sugar soybean milk |
yes |
12 |
|
0.10 mg/100 ml
|
Low-sugar soybean milk |
yes |
12 |
|
0.10 mg/100 ml
|
Low-fat soybean milk |
yes |
12 |
|
0.13 mg/100 ml
|
Regular soybean milk |
yes |
12 |
|
0.11 mg/100 ml
|
Regular soybean milk |
yes |
12 |
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 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.20 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.10 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.10 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.10 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.10 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.10 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |