Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.85 |
1.20 |
5.10 |
1.66 |
| mol/100 g |
5.67e-06 |
2.39e-06 |
1.02e-05 |
3.31e-06 |
Values calculated by aggregating data from 6
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Daidzein |
mg/100 g FW |
1.44 |
0.61 |
2.58 |
0.84 |
| mol/100 g |
2.87e-06 |
1.21e-06 |
5.14e-06 |
1.67e-06 |
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 |
|
1.30 mg/100 g FW
|
Soy hot dog |
yes |
1 |
Wiseman H., Casey K., Clarke D.B., Barnes K.A., Bowey E. (2002) Isoflavone aglycon and glucoconjugate content of high- and low-soy UK foods used in nutritional studies. Journal of Agricultural and Food Chemistry 50:1401-10
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.10 mg/100 g FW
|
Soy sausage-Brand 1 |
yes |
1 |
|
5.10 mg/100 g FW
|
Soy sausage-Brand 1 |
yes |
1 |
|
2.80 mg/100 g FW
|
Soy sausage-Brand 2 |
yes |
1 |
|
4.60 mg/100 g FW
|
Soy sausage-Brand 2 |
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 |
|
1.20 mg/100 g FW
|
Soy hot dog |
yes |
1 |