Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.75 |
0.20 |
1.80 |
0.75 |
| mol/100 g |
2.64e-06 |
7.04e-07 |
6.33e-06 |
2.66e-06 |
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 |
0.75 |
0.20 |
1.80 |
0.75 |
| mol/100 g |
2.64e-06 |
7.04e-07 |
6.33e-06 |
2.66e-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 |
|
1.80 mg/100 g FW
|
Soy hot dog |
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 |
|
0.20 mg/100 g FW
|
Soy sausage-Brand 1 |
yes |
1 |
|
0.20 mg/100 g FW
|
Soy sausage-Brand 2 |
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 |
|
0.80 mg/100 g FW
|
Soy hot dog |
yes |
1 |