Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.39 |
0.00 |
0.54 |
0.26 |
| mol/100 g |
7.98e-07 |
0.00 |
1.11e-06 |
5.33e-07 |
Values calculated by aggregating data from 5
different samples
from
4 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
0.23 |
0.00 |
0.31 |
0.15 |
| mol/100 g |
4.65e-07 |
0.00 |
6.43e-07 |
3.10e-07 |
Original Content Values Used to Produce Means
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 |
|
0.00 mg/100 g FW
|
Fermented bean curd |
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 |
|
0.39 mg/100 g FW
|
Preserved bean curd with sesame oil |
yes |
10 |
|
0.54 mg/100 g FW
|
Preserved red bean curd |
yes |
13 |
Franke A.A., Custer L.J., Wang W., Shi C.Y. (1998) HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids. Proceedings of the Society for Experimental Biology and Medicine 217:263-73 PubMed (9492334)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.00 mg/100 g FW
|
Fermented tofu |
yes |
2 |
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 |
|
0.00 mg/100 g FW
|
Fermented tofu |
yes |
2 |