Calculated Mean Content Values

Units Average Min Max Standard Deviation
mg/100 g FW 1.38 0.00 13.10 2.50
mol/100 g 2.59e-06 0.00 2.46e-05 4.70e-06

Values calculated by aggregating data from 24 different samples from 6 unique publications.

Aglycone Mean Content Values

Aglycone Units Average Min Max Standard Deviation
Glycitein mg/100 g FW 0.74 0.00 6.99 1.34
mol/100 g 1.38e-06 0.00 1.31e-05 2.51e-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
13.10 mg/100 g FW Tofu 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
0.00 mg/100 g FW Tofu 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
1.23 mg/100 g FW Wrapped tofu yes 12
1.00 mg/100 g FW Soft tofu yes 12
1.30 mg/100 g FW Firm tofu yes 12
1.30 mg/100 g FW Dried tofu yes 12
0.91 mg/100 g FW Chauchow dried tofu yes 12
1.46 mg/100 g FW Firm tofu yes 12
0.41 mg/100 g FW Deep-fried 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
0.67 mg/100 g FW Tofu yes 4
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
1.31 mg/100 g FW Raw tofu yes 4
2.06 mg/100 g FW Raw tau kwa (pressed tofu) yes 4
2.44 mg/100 g FW Firm tofu yes 3
2.44 mg/100 g FW Soft tofu yes 3
3.75 mg/100 g FW Raw tau kwa (pressed tofu) yes 4
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
1.70 mg/100 g FW Azumaya, firm, raw yes 1
1.60 mg/100 g FW Azumaya, firm, raw yes 1
1.90 mg/100 g FW Azumaya, firm, composite yes 1
1.30 mg/100 g FW Hinoichi, regular yes 1
1.10 mg/100 g FW Hinoichi, firm, 2-cite composite yes 1
1.30 mg/100 g FW Naysoya, firm, 4-cite composite yes 1
0.70 mg/100 g FW Mori Nu, firm, silken, 6-cite composite yes 1
1.60 mg/100 g FW Azumaya, extrafirm, composite yes 1
1.10 mg/100 g FW Azumaya, extrafirm, raw yes 1