Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 ml |
0.52 |
0.00 |
3.90 |
0.90 |
| mol/100 ml |
9.83e-07 |
0.00 |
7.32e-06 |
1.68e-06 |
Values calculated by aggregating data from 22
different samples
from
5 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 ml |
0.28 |
0.00 |
2.08 |
0.48 |
| mol/100 ml |
5.25e-07 |
0.00 |
3.91e-06 |
8.99e-07 |
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 |
|
3.90 mg/100 ml
|
Soy milk |
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 |
|
0.00 mg/100 ml
|
Plain soy milk |
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 |
|
1.52 mg/100 ml
|
High-calcium soybean milk |
yes |
12 |
|
0.55 mg/100 ml
|
High-calcium low-sugar soybean milk |
yes |
12 |
|
0.60 mg/100 ml
|
Low-sugar soybean milk |
yes |
12 |
|
0.00 mg/100 ml
|
Low-fat soybean milk |
yes |
12 |
|
0.35 mg/100 ml
|
Regular soybean milk |
yes |
12 |
|
0.16 mg/100 ml
|
Regular soybean milk |
yes |
12 |
|
0.05 mg/100 ml
|
Calcium-enriched soybean milk |
yes |
12 |
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 |
|
1.50 mg/100 ml
|
Soy milk |
yes |
3 |
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 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.20 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.40 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.30 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.30 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
2.00 mg/100 ml
|
Aseptically processed soy milk |
yes |
1 |
|
0.50 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.50 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.50 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.50 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |
|
0.50 mg/100 ml
|
Pasteurized soy milk |
yes |
1 |