Showing details for content value of Glycitin in Soy paste, miso Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.12 0.32 3.70 1.16
mol/100 g 2.51e-06 7.17e-07 8.29e-06 2.61e-06

Values calculated by aggregating data from 6 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Glycitein mg/100 g FW 0.71 0.20 2.36 0.74
mol/100 g 1.60e-06 4.56e-07 5.28e-06 1.66e-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
3.70 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
1.07 mg/100 g FW Miso paste yes 9
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
0.32 mg/100 g FW Miso yes 3
1.20 mg/100 g FW Miso 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
1.00 mg/100 g FW Miso A, white, 6-bag composite yes 1
1.30 mg/100 g FW Miso B, red, 6-bag composite yes 1