Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 2.39 1.58 6.75 1.90
mol/100 g 5.35e-06 3.54e-06 1.51e-05 4.25e-06

Values calculated by aggregating data from 7 different samples from 3 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Glycitein mg/100 g FW 1.52 1.01 4.30 1.21
mol/100 g 3.41e-06 2.25e-06 9.63e-06 2.71e-06

Original Content Values Used to Produce Means

Simonne A.H., Smith M., Weaver D.B., Vail T., Barnes S., Wei C.I. (2000) Retention and changes of soy isoflavones and carotenoids in immature soybean seeds (Edamame) during processing. Journal of Agricultural and Food Chemistry 48:6061-69 PubMed (11141271)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
2.10 mg/100 g FW Immature soybean-Genotype NTCPR93-40 no 1
1.58 mg/100 g FW Immature soybean-Genotype Honey Brown no 1
6.75 mg/100 g FW Immature soybean-Genotype NTCPR93-5157 no 1
3.12 mg/100 g FW Immature soybean-Genotype NTCPR93-286 no 1
4.11 mg/100 g FW Immature soybean-Variety Hutcheson no 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
4.80 mg/100 g FW Green soybean 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
1.71 mg/100 g FW Green soybean yes 12