Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.46 |
0.50 |
10.44 |
3.92 |
| mol/100 g |
3.19e-06 |
1.09e-06 |
2.28e-05 |
8.55e-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 |
| Daidzein |
mg/100 g FW |
0.81 |
0.28 |
5.79 |
2.17 |
| mol/100 g |
1.77e-06 |
6.05e-07 |
1.26e-05 |
4.74e-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 |
|
10.44 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 |
|
0.50 mg/100 g FW
|
Instant beverage A |
yes |
1 |
|
0.80 mg/100 g FW
|
Instant beverage B |
yes |
1 |
|
0.90 mg/100 g FW
|
Instant beverage C |
yes |
1 |
|
1.20 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 |
|
0.87 mg/100 g FW
|
Soy milk powder |
yes |
11 |