Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
11.34 |
1.20 |
14.42 |
6.29 |
| mol/100 g |
3.99e-05 |
4.22e-06 |
5.07e-05 |
2.21e-05 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
11.34 |
1.20 |
14.42 |
6.29 |
| mol/100 g |
3.99e-05 |
4.22e-06 |
5.07e-05 |
2.21e-05 |
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 |
|
3.90 mg/100 g FW
|
Miso |
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 |
|
14.42 mg/100 g FW
|
Miso paste |
yes |
9 |
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 |
|
1.20 mg/100 g FW
|
Miso A, white, 6-bag composite |
yes |
1 |
|
1.20 mg/100 g FW
|
Miso B, red, 6-bag composite |
yes |
1 |