Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 15.82 6.20 52.50 19.61
mol/100 g 3.80e-05 1.49e-05 1.26e-04 4.71e-05

Values calculated by aggregating data from 10 different samples from 4 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Daidzein mg/100 g FW 9.66 3.79 32.06 11.97
mol/100 g 2.32e-05 9.09e-06 7.70e-05 2.88e-05

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
30.68 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
44.40 mg/100 g FW Instant beverage A yes 1
40.40 mg/100 g FW Instant beverage B yes 1
46.80 mg/100 g FW Instant beverage C yes 1
52.50 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
6.53 mg/100 g FW Soy milk powder yes 11
Nguyenle T., Wang E., Cheung A.P. (1995) An investigation on the extraction and concentration of isoflavones in soy-based products. Journal of Pharmaceutical and Biomedical Analysis 14:221-32 PubMed (12607743)
Original Content Value Original Food Description Commercial Origin # of Samples Analyzed
7.30 mg/100 g FW Soy milk-Isomil lyophilate yes 1
9.70 mg/100 g FW Soy milk-Isomil lyophilate yes 1
6.20 mg/100 g FW Soy milk-Prosobee lyophilate yes 1
6.50 mg/100 g FW Soy milk-Prosobee lyophilate yes 1