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Isoflavone Chart
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Food |
Serving Size in grams |
Serving Size measure |
Protein (g/100g) |
Genistein ug/g
protein |
Total Isoflavone ug/g prot |
Isoflavone mg/g protein |
mg/ serving
|
|
Mature soybeans, uncooked |
93 |
1/2 cup |
37.0 |
1106 |
1891 |
5.1 |
175.6
|
|
Roasted Soybeans |
86 |
1/2 cup |
35.2 |
1214 |
1942 |
5.5 |
167.0
|
|
Soy Flour |
21 |
1/4 cup |
37.8 |
1185 |
2084 |
5.5 |
43.8
|
|
Textured Soy Protein, dry |
30 |
1/4 cup |
60.0 |
472 |
928 |
5.2 |
93.6
|
|
Green Soybeans, uncooked |
128 |
1/2 cup |
16.6 |
301 |
548 |
3.3 |
70.1
|
|
Soy Milk |
228 |
1 cup |
4.4 |
30 |
56 |
2.0 |
20.0
|
|
Tempeh, uncooked |
114 |
4 oz. |
17.0 |
277 |
531 |
3.1 |
60.5
|
|
Tofu, uncooked |
114 |
4 oz. |
15.8 |
209 |
336 |
2.1 |
38.3
|
|
Soy Isolate, dry |
28 |
1 oz. |
92.0 |
1100 |
2174 |
2.2 |
56.5
|
|
Soy Concentrate,dry |
28 |
1 oz. |
63.6 |
111 |
195 |
0.3 |
12.4
|
|
*These values were obtained from the published literature and from analyses we have obtained for selected products. The isoflavone content varies widely among soybean varieties and from product to product based on manufacturing process and source of soy protein. These estimates are our best calculation of isoflavone values provided by currently available products. The references listed below provide more detailed information about the different isoflavones in specific products.
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References |
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