Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
2.75 |
2.09 |
4.40 |
0.88 |
| mol/100 g |
5.17e-06 |
3.93e-06 |
8.26e-06 |
1.65e-06 |
Values calculated by aggregating data from 6
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
1.47 |
1.12 |
2.35 |
0.47 |
| mol/100 g |
2.76e-06 |
2.10e-06 |
4.41e-06 |
8.80e-07 |
Original Content Values Used to Produce Means
Rostagno M.A., Palma M., Barroso C.G. (2007) Fast analysis of soy isoflavones by high-performance liquid chromatography with monolithic columns. Analytica Chimica Acta 582:243-49 PubMed (17386499)
| Original Content Value |
Original Food Description |
Commercial Origin |
# of Samples Analyzed |
|
4.18 mg/100 g FW
|
Powdered soy milk |
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 |
|
4.00 mg/100 g FW
|
Instant beverage A |
yes |
1 |
|
4.30 mg/100 g FW
|
Instant beverage B |
yes |
1 |
|
4.20 mg/100 g FW
|
Instant beverage C |
yes |
1 |
|
4.40 mg/100 g FW
|
Instant beverage D |
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 |
|
2.09 mg/100 g FW
|
Soy milk powder |
yes |
11 |