Showing details for content value of Glycitin in Soy, tofu, fermented Food Composition

Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 0.33 0.00 4.90 2.00
mol/100 g 7.32e-07 0.00 1.10e-05 4.48e-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 0.21 0.00 3.12 1.27
mol/100 g 4.66e-07 0.00 6.99e-06 2.85e-06

Original Content Values Used to Produce Means

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
0.00 mg/100 g FW Fermented bean curd 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
0.00 mg/100 g FW Preserved bean curd with sesame oil yes 10
0.00 mg/100 g FW Preserved red bean curd yes 13
Franke A.A., Custer L.J., Wang W., Shi C.Y. (1998) HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
0.00 mg/100 g FW Fermented tofu yes 2
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
0.00 mg/100 g FW Fermented tofu yes 2
4.90 mg/100 g FW Fermented tofu yes 2