Calculated Mean Content Values
| Units |
Average |
Min |
Max |
Standard Deviation |
| mg/100 g FW |
1.10 |
0.50 |
1.60 |
0.54 |
| mol/100 g |
2.07e-06 |
9.39e-07 |
3.00e-06 |
1.01e-06 |
Values calculated by aggregating data from 4
different samples
from
3 unique
publications.
Aglycone Mean Content Values
| Aglycone |
Units |
Average |
Min |
Max |
Standard Deviation |
| Glycitein |
mg/100 g FW |
0.59 |
0.27 |
0.85 |
0.29 |
| mol/100 g |
1.10e-06 |
5.01e-07 |
1.60e-06 |
5.37e-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 |
|
1.60 mg/100 g FW
|
Soy hot dog |
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 |
|
0.50 mg/100 g FW
|
Soy sausage-Brand 1 |
yes |
1 |
|
0.80 mg/100 g FW
|
Soy sausage-Brand 2 |
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 |
|
1.50 mg/100 g FW
|
Soy hot dog |
yes |
1 |