Showing Publication (SONG 1998)
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)
Abbreviation: SONG 1998
Pubmed ID: 9848519
Food Composition
This publication was used to obtain 84 food polyphenol content values.
| Original Content Value | Original Food Description | Commercial Origin | Number of Samples Analyzed |
|---|---|---|---|
| 11.60 mg/100 g FW | Tofu | yes | 1 |
| 14.00 mg/100 g FW | Tofu | yes | 1 |
| 2.60 mg/100 g FW | Tofu | yes | 1 |
| 5.40 mg/100 g FW | Tofu | yes | 1 |
| 6.60 mg/100 g FW | Tofu | yes | 1 |
| 0.00 mg/100 g FW | Tofu | yes | 1 |
| 75.30 mg/100 g FW | Tofu | yes | 1 |
| 78.80 mg/100 g FW | Tofu | yes | 1 |
| 13.10 mg/100 g FW | Tofu | yes | 1 |
| 45.30 mg/100 g FW | Tofu | yes | 1 |
| 56.20 mg/100 g FW | Tofu | yes | 1 |
| 13.00 mg/100 g FW | Tofu | yes | 1 |
| 4.40 mg/100 g FW | Roasted soybean | yes | 1 |
| 7.70 mg/100 g FW | Roasted soybean | yes | 1 |
| 5.80 mg/100 g FW | Roasted soybean | yes | 1 |
| 47.40 mg/100 g FW | Roasted soybean | yes | 1 |
| 56.80 mg/100 g FW | Roasted soybean | yes | 1 |
| 7.00 mg/100 g FW | Roasted soybean | yes | 1 |
| 4.60 mg/100 g FW | Roasted soybean | yes | 1 |
| 6.50 mg/100 g FW | Roasted soybean | yes | 1 |
| 7.40 mg/100 g FW | Roasted soybean | yes | 1 |
| 7.10 mg/100 g FW | Roasted soybean | yes | 1 |
| 5.40 mg/100 g FW | Roasted soybean | yes | 1 |
| 0.00 mg/100 g FW | Roasted soybean | yes | 1 |
| 6.30 mg/100 g FW | Fried tofu | yes | 1 |
| 9.00 mg/100 g FW | Fried tofu | yes | 1 |
| 1.80 mg/100 g FW | Fried tofu | yes | 1 |
| 34.00 mg/100 g FW | Fried tofu | yes | 1 |
| 52.30 mg/100 g FW | Fried tofu | yes | 1 |
| 8.70 mg/100 g FW | Fried tofu | yes | 1 |
| 33.80 mg/100 g FW | Fried tofu | yes | 1 |
| 41.00 mg/100 g FW | Fried tofu | yes | 1 |
| 6.00 mg/100 g FW | Fried tofu | yes | 1 |
| 8.50 mg/100 g FW | Fried tofu | yes | 1 |
| 11.00 mg/100 g FW | Fried tofu | yes | 1 |
| 0.00 mg/100 g FW | Fried tofu | yes | 1 |
| 31.80 mg/100 g FW | Tempeh | yes | 1 |
| 51.80 mg/100 g FW | Tempeh | yes | 1 |
| 3.10 mg/100 g FW | Tempeh | yes | 1 |
| 11.70 mg/100 g FW | Tempeh | yes | 1 |
| 34.60 mg/100 g FW | Tempeh | yes | 1 |
| 3.40 mg/100 g FW | Tempeh | yes | 1 |
| 40.40 mg/100 g FW | Tempeh | yes | 1 |
| 75.00 mg/100 g FW | Tempeh | yes | 1 |
| 3.40 mg/100 g FW | Tempeh | yes | 1 |
| 6.80 mg/100 g FW | Tempeh | yes | 1 |
| 7.60 mg/100 g FW | Tempeh | yes | 1 |
| 6.50 mg/100 g FW | Tempeh | yes | 1 |
| 6.10 mg/100 g FW | Miso | yes | 1 |
| 3.90 mg/100 g FW | Miso | yes | 1 |
| 1.10 mg/100 g FW | Miso | yes | 1 |
| 15.70 mg/100 g FW | Miso | yes | 1 |
| 12.20 mg/100 g FW | Miso | yes | 1 |
| 3.70 mg/100 g FW | Miso | yes | 1 |
| 118.00 mg/100 g FW | Miso | yes | 1 |
| 97.90 mg/100 g FW | Miso | yes | 1 |
| 21.70 mg/100 g FW | Miso | yes | 1 |
| 0.00 mg/100 g FW | Miso | yes | 1 |
| 0.00 mg/100 g FW | Miso | yes | 1 |
| 0.00 mg/100 g FW | Miso | yes | 1 |
| 0.90 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.80 mg/100 g FW | Soy hot dog | yes | 1 |
| 0.90 mg/100 g FW | Soy hot dog | yes | 1 |
| 3.60 mg/100 g FW | Soy hot dog | yes | 1 |
| 6.90 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.60 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.30 mg/100 g FW | Soy hot dog | yes | 1 |
| 4.30 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.60 mg/100 g FW | Soy hot dog | yes | 1 |
| 0.00 mg/100 g FW | Soy hot dog | yes | 1 |
| 0.40 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.50 mg/100 g FW | Soy hot dog | yes | 1 |
| 1.80 mg/100 ml | Soy milk | yes | 1 |
| 1.90 mg/100 ml | Soy milk | yes | 1 |
| 1.00 mg/100 ml | Soy milk | yes | 1 |
| 41.00 mg/100 ml | Soy milk | yes | 1 |
| 71.00 mg/100 ml | Soy milk | yes | 1 |
| 6.50 mg/100 ml | Soy milk | yes | 1 |
| 69.00 mg/100 ml | Soy milk | yes | 1 |
| 87.10 mg/100 ml | Soy milk | yes | 1 |
| 3.90 mg/100 ml | Soy milk | yes | 1 |
| 2.20 mg/100 ml | Soy milk | yes | 1 |
| 82.00 mg/100 ml | Soy milk | yes | 1 |
| 8.90 mg/100 ml | Soy milk | yes | 1 |
Food Processing
This publication was used to obtain 11 retention factor values.
| Retention Factor | Food Before Processing | Food After Processing | Content Before Processing | Content After Processing | Units |
|---|---|---|---|---|---|
| 1.43 | Tofu | Fried tofu | 5.4 | 8.5 | mg/100 g fresh weight |
| 1.51 | Tofu | Fried tofu | 6.6 | 11.0 | mg/100 g fresh weight |
| 0.40 | Tofu | Fried tofu | 75.3 | 33.8 | mg/100 g fresh weight |
| 0.47 | Tofu | Fried tofu | 78.8 | 41.0 | mg/100 g fresh weight |
| 0.41 | Tofu | Fried tofu | 13.1 | 6.0 | mg/100 g fresh weight |
| 0.49 | Tofu | Fried tofu | 11.6 | 6.3 | mg/100 g fresh weight |
| 0.68 | Tofu | Fried tofu | 45.3 | 34.0 | mg/100 g fresh weight |
| 0.11 | Tofu | Fried tofu | 14.0 | 1.8 | mg/100 g fresh weight |
| 0.84 | Tofu | Fried tofu | 56.2 | 52.3 | mg/100 g fresh weight |
| 3.15 | Tofu | Fried tofu | 2.6 | 9.0 | mg/100 g fresh weight |
| 0.60 | Tofu | Fried tofu | 13.0 | 8.7 | mg/100 g fresh weight |