Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
49.33 |
5.40 |
74.30 |
38.16 |
| mol/100 g |
1.04e-04 |
1.14e-05 |
1.57e-04 |
8.04e-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 |
| Genistein |
mg/100 g FW |
28.10 |
3.08 |
42.32 |
21.74 |
| mol/100 g |
5.92e-05 |
6.48e-06 |
8.92e-05 |
4.58e-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 |
|
5.40 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 |
|
74.30 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 |
|
68.29 mg/100 g FW
|
Soybean seeds roasted |
yes |
1 |