Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.95 |
0.00 |
2.40 |
0.75 |
| mol/100 g |
1.89e-06 |
0.00 |
4.78e-06 |
1.48e-06 |
Values calculated by aggregating data from 8
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Daidzein |
mg/100 g FW |
0.48 |
0.00 |
1.21 |
0.38 |
| mol/100 g |
9.54e-07 |
0.00 |
2.42e-06 |
7.50e-07 |
Original Content Values Used to Produce Means
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 |
|
0.00 mg/100 g FW
|
Soy burger |
yes |
1 |
|
0.60 mg/100 g FW
|
Soy burger |
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 |
|
0.40 mg/100 g FW
|
Vegetarian burgers |
yes |
1 |
|
0.59 mg/100 g FW
|
Vegetarian burgers |
yes |
1 |
|
0.99 mg/100 g FW
|
Vegetarian burgers |
yes |
1 |
Murphy P.A., Song T.T., Buseman G., Barua K., Beecher G.R., Trainer D., Holden J. (1999) Isoflavones in retail and institutional soy foods. Journal of Agricultural and Food Chemistry 47:2697-704 PubMed (10552547)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
2.40 mg/100 g FW
|
Burger A-West |
yes |
1 |
|
1.50 mg/100 g FW
|
Burger B-Mid West |
yes |
1 |
|
1.10 mg/100 g FW
|
Burger B-East |
yes |
1 |