Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.91 |
0.00 |
8.50 |
3.05 |
| mol/100 g |
5.79e-06 |
0.00 |
1.69e-05 |
6.06e-06 |
Values calculated by aggregating data from 8
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Daidzein |
mg/100 g FW |
1.47 |
0.00 |
4.30 |
1.54 |
| mol/100 g |
2.93e-06 |
0.00 |
8.56e-06 |
3.07e-06 |
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 |
|
2.60 mg/100 g FW
|
Parmesan |
yes |
1 |
|
0.00 mg/100 g FW
|
Cheddar A |
yes |
1 |
|
6.70 mg/100 g FW
|
Cheddar B |
yes |
1 |
|
1.70 mg/100 g FW
|
Mozzarella |
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
|
Mozarella style |
yes |
1 |
|
8.50 mg/100 g FW
|
Jalapeno Monterrey |
yes |
1 |
|
1.79 mg/100 g FW
|
Nu Tofu Mozzarella |
yes |
1 |
|
1.58 mg/100 g FW
|
Nu Tofu Cheddar |
yes |
1 |