Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
0.43 |
0.39 |
0.90 |
0.36 |
| mol/100 g |
8.06e-07 |
7.32e-07 |
1.69e-06 |
6.77e-07 |
Values calculated by aggregating data from 2
different samples
from
2 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
0.23 |
0.21 |
0.48 |
0.19 |
| mol/100 g |
4.30e-07 |
3.91e-07 |
9.02e-07 |
3.62e-07 |
Original Content Values Used to Produce Means
Morandi S., D'Agostina A., Ferrario F., Arnoldi A. (2005) Isoflavone content of Italian soy food products and daily intakes of some specific classes of consumers. European Food Research and Technology 221:84-91
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
0.90 mg/100 g FW
|
Sprouts (raw) |
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
|
Soybean, sprout |
yes |
12 |