Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 38.26 7.10 67.98 30.47
mol/100 g 8.35e-05 1.55e-05 1.48e-04 6.65e-05

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

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Daidzein mg/100 g FW 21.22 3.94 37.70 16.90
mol/100 g 4.63e-05 8.59e-06 8.22e-05 3.69e-05

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
7.10 mg/100 g FW Roasted soybean 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
39.70 mg/100 g FW Roast soybeans yes 1
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
67.98 mg/100 g FW Soybean seeds roasted yes 1