Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
4.55 |
1.26 |
43.00 |
15.25 |
| mol/100 g |
1.05e-05 |
2.91e-06 |
9.95e-05 |
3.53e-05 |
Values calculated by aggregating data from 7
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Genistein |
mg/100 g FW |
2.84 |
0.79 |
26.88 |
9.53 |
| mol/100 g |
6.57e-06 |
1.82e-06 |
6.22e-05 |
2.20e-05 |
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 |
|
1.36 mg/100 g FW
|
Immature soybean-Genotype NTCPR93-40 |
no |
1 |
|
2.35 mg/100 g FW
|
Immature soybean-Genotype Honey Brown |
no |
1 |
|
5.65 mg/100 g FW
|
Immature soybean-Genotype NTCPR93-5157 |
no |
1 |
|
1.26 mg/100 g FW
|
Immature soybean-Genotype NTCPR93-286 |
no |
1 |
|
4.94 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 |
|
43.00 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 |
|
1.94 mg/100 g FW
|
Green soybean |
yes |
12 |