Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.02 0.46 3.21 0.88
mol/100 g 3.60e-06 1.62e-06 1.13e-05 3.08e-06

Values calculated by aggregating data from 6 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Glycitein mg/100 g FW 1.02 0.46 3.21 0.88
mol/100 g 3.60e-06 1.62e-06 1.13e-05 3.08e-06

Original Content Values Used to Produce Means

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
3.21 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
2.00 mg/100 g FW Instant beverage A yes 1
2.00 mg/100 g FW Instant beverage B yes 1
2.00 mg/100 g FW Instant beverage C yes 1
2.10 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
0.46 mg/100 g FW Soy milk powder yes 11