USDA-Iowa State University Database on the 

Isoflavone Content of Foods 

Release 1.4 

Prepared by the

Nutrient Data Laboratory 

Food Composition Laboratory 

Beltsville Human Nutrition Research Center 

Agricultural Research Service 

U.S. Department of Agriculture 

April 2007

U.S. Department of Agriculture 

Agricultural Research Service 

Beltsville Human Nutrition Research Center 

Nutrient Data Laboratory 

10300 Baltimore Avenue 

Building 005, Room 107, BARC-West 

Beltsville, Maryland 20705

Tel. 301-504-0630, FAX: 301-504-0632 

E-Mail: ndlinfo@ba.ars.usda.gov

Web site: http://www.ars.usda.gov/nutrientdata
i

Table of Contents 

Documentation..................................................................................................................1 

Isfl_tbl - Analytical Isoflavone Values for Foods.........................................................3 

CBF_tbl - Analytical Coumestrol, Biochanin A, Formononetin values for Foods ......4 

Isfl_ref - Isoflavones References ..................................................................................4 

USDA-Iowa State University Database on the Isoflavone Content of Foods .................5 

A Table for Coumestrol, Formononetin and Biochanin A .............................................22 

Sources of Data...............................................................................................................24 
ii

ERRATA 

Following the release of “USDA-Iowa State University Database on the Isoflavone 

Content of Foods” in 1999, we have made a number of minor updates. They are: 

 Release 1.1 contains a few minor corrections to descriptions for infant formulas. 

 Release 1.2 contains corrections to the values for formononetin and biochanin A 

in red clover. 

 Release 1.3 contains corrections to one infant formula and adds data for another. 

 Release 1.4 contains corrections to the values for soybean butter; soy flour, full 

fat, roasted; soybeans, immature seeds, raw (Edamame); and soybeans, mature 

seeds, dry roasted (soy nuts). 

We have recently issued the corrected version as “USDA-Iowa State University Database 

on the Isoflavone Content of Foods, Release 1.4”. If you have downloaded an earlier 

release before April 18, 2007; we recommend that you replace it with Release 1.4. 
1

Documentation 

The development of the database for Isoflavones, one of the families of phytoestrogens, 

in foods was a collaborative effort between the Food Composition Laboratory (FCL), and 

the Nutrient Data Laboratory (NDL) of ARS/USDA and the Department of Food Science 

and Human Nutrition of the Iowa State University (ISU). Many scientists are interested in 

isoflavones because of their weak estrogenic and other biological properties. The main 

dietary sources of isoflavones are soybeans and soyfoods. Some other food legumes 

contain very small amounts of isoflavones. 

Data for isoflavone contents of foods were collected from scientific articles published in 

refereed journals. In addition, isoflavones data were generated by extensive sampling of 

soy-containing foods and subsequent analysis at the Iowa State University. Data for only 

the most prominent isoflavones, Daidzein, Genistein, Glycitein and their glucosides were 

evaluated using the expert system described by Mangels, et al (J. Am. Diet. Assoc. 

93:284-296, 1993) for five general categories: analytical method, analytical quality 

control, number of samples, sample handling and sampling plan. The analytical method 

described by Murphy, et al (J. Agric. Food Chem. 45:4635-4638, 1997) was used as the 

reference method for evaluating analytical methodologies in the published articles. 

Although acid addition to extraction solvent and use of internal standard to adjust 

analytical errors due to work-up procedures are highly recommended, only few studies 

have used these procedures. Since this is the first database on isoflavones, the 

methodology criteria for inclusion in the database were relaxed so as to include as many 

foods as possible. 

The glucoside forms of the isoflavones are converted to free forms (aglycone) to be 

absorbed by the gut and exert their potentially protective effects (Murphy, et al, J. Agric. 

Food Chem. 45:4635-4638, 1997). Therefore, we have converted the values for 

glucoside forms into aglycone (free) forms by using appropriate ratios of molecular 

weights and have added them to their respective free form values to generate mean values 

for each aglycone form: Daidzein, Genistein and Glycitein. Simple addition of free and 

glucoside forms of isoflavone concentrations without this correction will overestimate 

true isoflavone aglycone concentration by almost a factor of two (Wang and Murphy, J. 

Agric. Food Chem. 42:1666-1673, 1994; 44:2377-2383, 1996). 

Values expressed on a dry weight basis were converted to wet weight basis either by 

using given moisture content or by assuming commonly expected moisture content for 

that particular food. The table contains mean values, standard errors of the means (SEM), 

minimum (Min) and maximum (Max) values for individual aglycone forms: Daidzein, 

Genistein and Glycitein and the total isoflavone content. The totals are given if values 

were available for at least Daidzein and Genistein. The values for total isoflavones may 

not agree with the simple addition of the mean individual values. Several articles did not 

report Glycitein values. Glycitein contributes about 5%-10% to the total content. For 

example: soy flour full fat (NDB No. 16115), daidzein mean was calculated from 20 

values (#S), genistein mean from 21 values, glycitein mean from 7 values, and total 

isoflavones mean from 20 values. Reinli and Block (Nutr. Cancer 26:123-148, 1996) 
2

summarized values for daidzein and genistein available prior to 1996. However, values 

for glycitein were not included because of the lack of data on the estrogenic activity of 

glycitein. Preliminary evidence suggests that glycitein has as potent an estrogen activity 

as daidzein and genistein (Song et al, J. Agric. Food Chem, 1999 In press). Each mean is 

assigned a Confidence Code (CC) of a, b, or c. The Confidence code is an indicator of 

relative quality of the data and the reliability of a given mean value. A confidence Code 

of “a” indicates considerable reliability, due either to a few exemplary studies or to a 

large number of studies of varying quality. 

The user is reminded that the variety, the crop year and the location affect the isoflavone 

contents of the soybeans (Wang and Murphy, J. Agric. Food Chem.,42:1674-1677,1994) 

and contribute to the large variability in the isoflavone contents of soybeans, as well as, 

soyfoods. The soybean varieties, therefore, were divided into ‘food quality’ (NDB 

no.16108) and ‘commodity grade’ (NDB no. 99091) for U.S. varieties. Japanese (NDB 

no. 99092) and Korean (NDB no. 99093) varieties were also separated from the U.S. 

varieties. The method of extracting proteins (alcohol vs aqueous) in the processing of 

various soy products also affects the isoflavone contents; alcohol extraction reducing the 

contents significantly. 

The isoflavone database is typical of small data sets which can be developed for food 

components of recent scientific interest. A review of the numbers of studies which 

contributed acceptable data reveals that for most foods, one study contributes the values 

for each isoflavone. For example, daidzein values for 73 foods were derived from single 

studies. It should be noted that one study may have reported values for one or more 

foods. Furthermore, a single study may have analyzed multiple samples for a single 

food. 

Coumestrol (the most common coumestan), though not an isoflavone, has a similar 

structure and competes with estradiol for cytoplasmic receptors in mammary tumor cells. 

Biochanin A and formononetin, 4-methyl ether derivatives of genistein and daidzein 

respectively, are reduced to genistein and daidzein by the gut bacteria.. These three 

compounds share the estrogenic/antiestrogenic, antioxidant and antiproliferative activities 

of the prominent isoflavones (Mazur et al. Anal. Biochem. 233(2):169-180, 1996). 

Very few articles contained values for these three compounds. Therefore a separate table 

for their contents in foods was prepared. 

The completed database contains three files; 

1. Isfl_tble (isoflavone_table) is the table of analytical isoflavone values. 

2. Isfl_ref (isoflavone_references) is a list of references/studies from which 

isoflavone values were obtained. 

3. CBF_tble is the table of analytical Coumestrol, BiochaninA and Formonetin 

values.
3

Isfl_tbl - Analytical Isoflavone Values for Foods 

Isfl_tble contains isoflavone values for 128 foods. 

The fields in the table are as follows: 

 NDB USDA Nutrient Data Bank Number1 

 Desc Food description 

 NutrDesc Name of the isoflavone 

 Dein Daidzein 

 Gein Genistein 

 Glein Glycitein 

 Total Isofl. Isoflavone total 2

 Mean Mean value (mg/100g edible portion) 

 SEM Standard error of the mean 

 #S Number of means/individual values 3 

 Min Minimum value (mg/100g edible portion) 

 Max Maximum value (mg/100g edible portion) 

 CC Confidence Code 4

 Reference. No. Reference(s) from which isoflavone values were obtained 5 

Footnotes: 

1

The NDB number is a five-digit numerical code used in the USDA Nutrient Database for 

Standard Reference, the electronic version of Agriculture Handbook No. 8, which can be 

downloaded from this site. Foods in the Isoflavone Database which do not have 

corresponding entries in the USDA Nutrient Database for Standard Reference, are given 

tentative NDB numbers starting with ‘99---”. For more information on these files contact 

the Nutrient Data Laboratory, 4700 River Road, Unit 89, Riverdale, MD 20737. Tel. 301-

734-8491. 

2

 Values in the Total isoflavones column may not agree with the simple additions of the 

mean individual isoflavone values. Several articles did not report Glycitein values. 

Glycitein contributes only about 5% to 10% of the total content. Therefore if an article 

reported values for at least Daidzein and Genistein, then the total value for that food was 

calculated. 

3

#S is the total number of means/individual values used to compute the data in the 

Isoflavones Database. In the scientific literature each value can be a mean of many 

values (depending on the number of samples used in the study) or an individual value. 

Furthermore there may be more than one value for a single food in one reference. As a 

result, the total number of references may not equal #S. Since the data have been 

compiled from various sources, #S does not necessarily equal “n” in statistical terms. 

4

The Confidence Code designated as a, b, or c is a general indicator of the quality of the 

data (a=best). The procedure for determining confidence codes is described in Mangels, 

et al. (J. Am. Diet. Assoc. 93:284-296, 1993). 
4

5

Documentation for each reference can be found in the Isfl_ref file. 

This work was partially supported by a grant from the U.S. Army Medical R & D 

Command (MM 4529EVM). 

CBF_tbl - Analytical Coumestrol, Biochanin A, Formononetin values 

for Foods 

CBF_tble contains individual values for Coumestrol, Biochanin A and Formononetin for 

41 foods. The fields in this table: NDB, and Ref. No. are the same as in the file, Isfl_tbl. 

Isfl_ref - Isoflavones References 

Isfl_ref provides a list of 38 references from which values for the Isoflavones Database 

were obtained. The reference numbers from the reference file correspond with the Ref. 

No. Column. All references list authors, title, journal citation and the foods and 

isoflavones analyzed. 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

5

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 0.01 1 0.01 0.01 c 19 

Genistein 0.01 1 0.01 0.01 c 19 

99001 9-grain bread 

Total Isofl. 0.02 1 0.02 0.02 c 19 

Daidzein 0.00 2 0.00 0.00 b 11, 21 

Genistein 0.00 2 0.00 0.00 b 11, 21 

Glycitein 0.00 1 0.00 0.00 c 21 

11001 Alfalfa seeds, sprouted, 

raw 

Total Isofl. 0.00 2 0.00 0.00 b 11, 21 

Daidzein 0.00 1 0.00 0.00 c 21 

Genistein 0.00 1 0.00 0.00 c 21 

Glycitein 0.00 1 0.00 0.00 c 21 

99003 Alfalfa seeds, sprouted, 

raw, mixed with clover 

seeds, sprouted, raw 

Total Isofl. 0.00 1 0.00 0.00 c 21 

Daidzein 2.80 1 2.80 2.80 c 36 

Genistein 6.90 1 6.90 6.90 c 36 

Glycitein 2.40 1 2.40 2.40 c 36 

16104 Bacon, meatless 

Total Isofl. 12.10 1 12.10 12.10 c 36 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16014 Beans, black, mature 

seeds, raw 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16024 Beans, great northern, 

mature seeds, raw 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16028 Beans, kidney, all types, 

mature seeds, cooked, 

boiled, without salt 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.02 2 0.01 0.02 b 17 

Genistein 0.04 2 0.02 0.06 b 17 

16027 Beans, kidney, all types, 

mature seeds, raw 

Total Isofl. 0.06 2 0.03 0.08 b 17 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

6

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16033 Beans, kidney, red, 

mature seeds, cooked, 

boiled, without salt 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.01 1 0.01 0.01 c 17 

Genistein 0.00 1 0.00 0.00 c 17 

16032 Beans, kidney, red, 

mature seeds, raw 

Total Isofl. 0.01 1 0.01 0.01 c 17 

Daidzein 0.01 2 0.00 0.01 c 11, 17 

Genistein 0.20 2 0.00 0.41 c 11, 17 

16037 Beans, navy, mature 

seeds, raw 

Total Isofl. 0.21 2 0.00 0.42 c 11, 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16040 Beans, pink, mature 

seeds, raw 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.01 2 0.00 0.02 c 11, 17 

Genistein 0.26 2 0.00 0.52 c 11, 17 

16042 Beans, pinto, mature 

seeds, raw 

Total Isofl. 0.27 2 0.00 0.54 c 11, 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.31 1 0.31 0.31 c 11 

99026 Beans, red, mature seeds, 

raw 

Total Isofl. 0.31 1 0.31 0.31 c 11 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.74 1 0.74 0.74 c 11 

16045 Beans, small white, 

mature seeds, raw 

Total Isofl. 0.74 1 0.74 0.74 c 11 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

11053 Beans, snap, green, 

cooked, boiled, drained, 

without salt 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

11052 Beans, snap, green, raw 

Total Isofl. 0.00 1 0.00 0.00 c 11 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

7

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 0.02 1 0.02 0.02 c 17 

Genistein 0.00 2 0.00 0.00 c 12, 17 

16052 Broadbeans (fava beans), 

mature seeds, raw 

Total Isofl. 0.03 1 0.03 0.03 c 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 1.29 1 1.29 1.29 c 11 

99008 Broadbeans, fried 

Total Isofl. 1.29 1 1.29 1.29 c 11 

Daidzein 0.04 2 0.00 0.08 c 11, 17 

Genistein 0.06 2 0.00 0.12 c 11, 17 

16056 Chickpeas (garbanzo 

beans, bengal gram), 

mature seeds, raw 

Total Isofl. 0.10 2 0.00 0.20 c 11, 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.35 1 0.35 0.35 c 11 

99009 Clover sprouts, raw 

Total Isofl. 0.35 1 0.35 0.35 c 11 

Daidzein 0.00 1 0.00 0.00 c 19 

Genistein 0.00 1 0.00 0.00 c 19 

99010 Country rye bread, 

Finland 

Total Isofl. 0.00 1 0.00 0.00 c 19 

Daidzein 0.01 2 0.00 0.03 c 11, 17 

Genistein 0.02 2 0.00 0.03 c 11, 17 

16062 Cowpeas, common 

(blackeyes, crowder, 

southern), mature seeds, 

raw Total Isofl. 0.03 2 0.00 0.06 c 11, 17 

Daidzein 0.01 0.00 3 0.00 0.01 b 19 

Genistein 0.01 0.00 3 0.00 0.01 b 19 

18216 Crackers, crispbread, rye 

Total Isofl. 0.01 0.00 3 0.00 0.02 b 19 

Daidzein 0.00 1 0.00 0.00 c 19 

Genistein 0.00 1 0.00 0.00 c 19 

12220 Flax seed, raw 

Total Isofl. 0.00 1 0.00 0.00 c 19 

Daidzein 4.35 1 4.35 4.35 c 21 

Genistein 9.35 1 9.35 9.35 c 21 

Glycitein 0.90 1 0.90 0.90 c 21 

16173 Frichick (meatless 

chicken nuggets), canned, 

cooked 

Total Isofl. 14.60 1 14.60 14.60 c 21 

16172 Frichick (meatless Daidzein 3.45 1 3.45 3.45 c 21 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

8

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Genistein 7.90 1 7.90 7.90 c 21 

Glycitein 0.85 1 0.85 0.85 c 21 

chicken nuggets), canned, 

raw 

Total Isofl. 12.20 1 12.20 12.20 c 21 

Daidzein 2.95 1 2.95 2.95 c 21 

Genistein 5.28 1 5.28 5.28 c 21 

Glycitein 1.07 1 1.07 1.07 c 21 

22125 GREEN GIANT, 

HARVEST BURGER, 

Original Flavor, All 

Vegetable Protein Patties, 

frozen Total Isofl. 9.30 1 9.30 9.30 c 21 

Daidzein 2.58 1 2.58 2.58 c 21 

Genistein 4.68 1 4.68 4.68 c 21 

Glycitein 0.95 1 0.95 0.95 c 21 

22117 GREEN GIANT, 

HARVEST BURGER, 

Original Flavor, All 

Vegetable Protein Patties, 

frozen, prepared Total Isofl. 8.22 1 8.22 8.22 c 21 

Daidzein 7.23 2 7.15 7.30 b 22, 23 

Genistein 14.75 2 14.50 15.00 b 22, 23 

Glycitein 3.00 2 2.95 3.05 b 22, 23 

03931 Infant formula, 

ENFAMIL NEXT STEP, 

powder, soy formula, not 

reconstituted 

Total Isofl. 25.00 2 24.90 25.10 b 22, 23 

Daidzein 8.08 2 6.50 9.65 b 22, 23 

Genistein 13.90 2 12.80 15.00 b 22, 23 

Glycitein 3.12 2 2.93 3.30 b 22, 23 

03863 Infant formula, MEAD 

JOHNSON, GERBER 

soy, with iron, powder, 

not reconstituted 

Total Isofl. 25.09 2 22.23 27.95 b 22, 23 

Daidzein 1.10 1 1.10 1.10 c 26 

Genistein 2.22 1 2.22 2.22 c 26 

03824 Infant formula, MEAD 

JOHNSON, PROSOBEE, 

with iron, liquid 

concentrate, not 

reconstituted 

Total Isofl. 6.03 2 3.32 8.75 c 26, 31 

Daidzein 7.05 2 6.90 7.20 b 22, 23 

Genistein 14.94 2 14.45 15.43 b 22, 23 

Glycitein 2.95 2 2.83 3.07 b 22, 23 

03826 Infant formula, MEAD 

JOHNSON, PROSOBEE, 

with iron, powder, not 

reconstituted 

Total Isofl. 24.94 2 24.18 25.70 b 22, 23 

03823 Infant formula, MEAD Daidzein 1.71 1 1.71 1.71 c 32 

JOHNSON, PROSOBEE, Genistein 2.18 1 2.18 2.18 c 32 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

9

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

with iron, ready-to-feed Total Isofl. 3.89 1 3.89 3.89 c 32 

Daidzein 6.03 2 6.03 6.03 b 22, 23 

Genistein 12.23 2 11.43 13.03 b 22, 23 

Glycitein 2.73 2 2.70 2.77 b 22, 23 

03843 Infant formula, ROSS, 

ISOMIL, with iron, 

powder, not 

reconstituted 

Total Isofl. 20.99 2 20.16 21.83 b 22, 23 

Daidzein 0.78 1 0.78 0.78 39 

Genistein 1.58 1 1.58 1.58 39 

Glycitein 0.35 1 0.35 0.35 39 

99112 Infant formula, ROSS, 

ISOMIL, with iron, 

powder, reconstituted 

from powder, as fed 

Total Isofl. 2.71 1 2.71 2.71 39 

Daidzein 1.91 1 1.91 1.91 c 32 

Genistein 2.26 1 2.26 2.26 c 32 

03841 Infant formula, ROSS, 

ISOMIL, with iron, readyto-feed 

Total Isofl. 4.17 1 4.17 4.17 c 32 

Daidzein 1.02 2 0.79 1.25 b 22, 26 

Genistein 2.82 2 2.19 3.45 b 22, 26 

Glycitein 0.35 1 0.35 0.35 c 22 

03891 Infant formula, WYETHAYERST, NURSOY, 

with iron, liquid 

concentrate, not 

reconstituted Total Isofl. 4.02 2 2.98 5.05 b 22, 26 

Daidzein 5.70 1 5.70 5.70 c 22 

Genistein 13.55 1 13.55 13.55 c 22 

Glycitein 2.05 1 2.05 2.05 c 22 

03893 Infant formula, WYETHAYERST, NURSOY, 

with iron, powder, not 

reconstituted 

Total Isofl. 26.00 2 21.30 30.70 b 22, 31 

Daidzein 0.75 1 0.75 0.75 c 23 

Genistein 1.60 1 1.60 1.60 c 23 

Glycitein 0.28 1 0.28 0.28 c 23 

03890 Infant formula, WYETHAYERST, NURSOY, 

with iron, ready-to-feed 

Total Isofl. 2.63 1 2.63 2.63 c 23 

Daidzein 40.07 6.19 6 29.50 70.00 a 5, 36, 38 

Genistein 62.18 2.78 6 55.00 73.15 a 5, 36, 38 

Glycitein 10.90 0.14 4 10.50 11.10 b 36 

99018 Instant beverage, soy, 

powder, not reconstituted 

Total Isofl. 109.51 4.11 6 100.10 125.00 a 5, 36, 38 

99019 Kala chana, mature seeds, Daidzein 0.00 1 0.00 0.00 c 11 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

10

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Genistein 0.64 1 0.64 0.64 c 11 raw 

Total Isofl. 0.64 1 0.64 0.64 c 11 

Daidzein 0.02 1 0.02 0.02 c 19 

Genistein 0.03 1 0.03 0.03 c 19 

99020 Lapacho tea (Tecoma 

heptaphylla) 

Total Isofl. 0.05 1 0.05 0.05 c 19 

Daidzein 0.00 0.00 3 0.00 0.01 b 11, 17 

Genistein 0.00 0.00 3 0.00 0.01 b 11, 17 

16069 Lentils, mature seeds, raw 

Total Isofl. 0.01 0.01 3 0.00 0.02 b 11, 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16072 Lima beans, large, mature 

seeds, cooked, boiled, 

without salt 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 0.02 2 0.00 0.04 c 11, 17 

Genistein 0.01 2 0.00 0.01 c 11, 17 

16071 Lima beans, large, mature 

seeds, raw 

Total Isofl. 0.03 2 0.00 0.05 c 11, 17 

Daidzein 0.00 1 0.00 0.00 c 11 

Genistein 0.00 1 0.00 0.00 c 11 

16074 Lima beans, thin seeded 

(baby), mature seeds, raw 

Total Isofl. 0.00 1 0.00 0.00 c 11 

Daidzein 16.13 4.36 7 7.10 36.64 a 5, 15, 21, 36 

Genistein 24.56 4.23 9 11.70 52.39 a 5, 12, 15, 21, 

36 

Glycitein 2.87 0.47 3 2.30 3.80 b 21, 36 

16112 Miso 

Total Isofl. 42.55 9.18 7 22.70 89.20 a 5, 15, 21, 36 

Daidzein 24.93 2 20.75 29.11 c 5 

Genistein 35.46 2 33.69 37.24 c 5 

99002 Miso soup mix, dry 

Total Isofl. 60.39 2 54.44 66.35 c 5 

Daidzein 0.01 2 0.00 0.01 c 11, 17 

Genistein 0.18 2 0.00 0.37 c 11, 17 

16080 Mung beans, mature 

seeds, raw 

Total Isofl. 0.19 2 0.00 0.38 c 11, 17 

16083 Mungo beans, mature Daidzein 0.01 2 0.00 0.02 c 11, 17 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

11

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Genistein 0.01 2 0.00 0.03 c 11, 17 seeds, raw 

Total Isofl. 0.03 2 0.00 0.05 c 11, 17 

Daidzein 21.85 2.69 5 16.02 31.46 a 21, 24 

Genistein 29.04 3.01 7 21.52 42.53 a 12, 21, 24 

Glycitein 8.17 1.21 5 6.89 13.01 a 21, 24 

16113 Natto (soybeans, boiled 

and fermented) 

Total Isofl. 58.93 7.38 5 46.40 86.99 a 21, 24 

Daidzein 0.00 1 0.00 0.00 c 21 

Genistein 0.00 1 0.00 0.00 c 21 

Glycitein 0.00 1 0.00 0.00 c 21 

42299 Oil, canola and soybean 

Total Isofl. 0.00 1 0.00 0.00 c 21 

Daidzein 0.00 0.00 3 0.00 0.00 a 21 

Genistein 0.00 0.00 3 0.00 0.00 a 21 

Glycitein 0.00 0.00 3 0.00 0.00 a 21 

04044 Oil, soybean, salad or 

cooking 

Total Isofl. 0.00 0.00 3 0.00 0.00 a 21 

Daidzein 0.03 2 0.01 0.05 b 17 

Genistein 0.24 2 0.08 0.39 b 17 

16087 Peanuts, all types, raw 

Total Isofl. 0.26 2 0.13 0.39 b 17 

Daidzein 2.42 2.42 3 0.00 7.26 b 11, 17 

Genistein 0.00 0.00 3 0.00 0.01 b 11, 17 

16085 Peas, split, mature seeds, 

raw 

Total Isofl. 2.42 2.42 3 0.00 7.26 b 11, 17 

Daidzein 0.02 1 0.02 0.02 c 17 

Genistein 0.54 1 0.54 0.54 c 17 

16101 Pigeon peas (red gram), 

mature seeds, raw 

Total Isofl. 0.56 1 0.56 0.56 c 17 

Daidzein 0.05 1 0.05 0.05 c 19 

Genistein 0.08 1 0.08 0.08 c 19 

19015 Snacks, granola bars, 

hard, plain 

Total Isofl. 0.13 1 0.13 0.13 c 19 

Daidzein 22.00 1 22.00 22.00 c 24 

Genistein 30.00 1 30.00 30.00 c 24 

99105 Soybean butter, full fat, 

Worthington Foods, Inc. 

Glycitein 5.00 1 5.00 5.00 c 24 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

12

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Total Isofl. 57.00 1 57.00 57.00 c 24 

Daidzein 11.24 2 1.38 21.10 c 5, 10 

Genistein 20.08 2 1.95 38.20 c 5, 10 

99042 Soy cheese, unspecified 

Total Isofl. 31.32 2 3.33 59.30 c 5, 10 

Daidzein 1.80 2 0.20 3.40 c 36 

Genistein 2.25 2 0.50 4.00 c 36 

Glycitein 3.10 2 2.70 3.50 c 36 

99041 Soy cheese, cheddar 

Total Isofl. 7.15 2 3.40 10.90 c 36 

Daidzein 1.10 1 1.10 1.10 c 36 

Genistein 3.60 1 3.60 3.60 c 36 

Glycitein 3.00 1 3.00 3.00 c 36 

99054 Soy cheese, mozzarella 

Total Isofl. 7.70 1 7.70 7.70 c 36 

Daidzein 1.50 1 1.50 1.50 c 36 

Genistein 0.80 1 0.80 0.80 c 36 

Glycitein 4.10 1 4.10 4.10 c 36 

99056 Soy cheese, parmesan 

Total Isofl. 6.40 1 6.40 6.40 c 36 

Daidzein 2.41 2 0.70 4.12 c 6, 26 

Genistein 4.60 2 2.10 7.10 c 6, 26 

99043 Soy drink 

Total Isofl. 7.01 2 2.80 11.22 c 6, 26 

Daidzein 18.80 2 16.58 21.03 c 5, 20 

Genistein 21.68 2 17.11 26.26 c 5, 20 

Glycitein 7.90 1 7.90 7.90 c 20 

99045 Soy fiber 

Total Isofl. 44.43 2 38.13 50.73 c 5, 20 

Daidzein 59.62 12.18 8 1.65 123.25 a 20, 26, 32, 36 

Genistein 78.90 14.75 8 2.75 144.02 a 20, 26, 32, 36 

Glycitein 20.19 2.87 4 15.60 28.28 b 20, 36 

99080 Soy flour (textured) 

Total Isofl. 148.61 28.71 8 4.40 295.55 a 20, 26, 32, 36 

16117 Soy flour, defatted Daidzein 57.47 9.28 9 22.60 93.90 a 5, 27, 28, 33, 

35, 36 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

13

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Genistein 71.21 5.54 9 46.51 100.54 a 5, 27, 28, 33, 

35, 36 

Glycitein 7.55 1.82 3 3.95 9.89 c 33, 35, 36 

Total Isofl. 131.19 11.25 9 73.72 168.09 a 5, 27, 28, 33, 

35, 36 

Daidzein 71.19 6.95 20 18.20 130.92 a 7, 10, 11, 19, 

20, 25, 26, 28, 

35 

Genistein 96.83 7.38 21 6.39 145.23 a 7, 10, 11, 19, 

20, 25, 26, 28, 

35 

Glycitein 16.18 2.65 7 4.80 24.83 a 7, 10, 20, 25, 

35 

16115 Soy flour, full-fat, raw 

Total Isofl. 177.89 12.57 20 59.80 264.84 a 7, 10, 11, 19, 

20, 25, 26, 28, 

35 

Daidzein 99.27 10.01 3 87.65 119.20 c 1, 5, 21 

Genistein 98.75 16.21 3 70.74 126.90 c 1, 5, 21 

Glycitein 16.40 2 14.40 18.40 c 1, 21 

16116 Soy flour, full-fat, roasted 

Total Isofl. 208.95 37.29 3 161.70 260.50 c 1, 5, 21 

Daidzein 3.40 1 3.40 3.40 c 36 

Genistein 8.20 1 8.20 8.20 c 36 

Glycitein 3.40 1 3.40 3.40 c 36 

99111 Soy hot dog, frozen, 

unprepared 

Total Isofl. 15.00 1 15.00 15.00 c 36 

Daidzein 57.47 1 57.47 57.47 c 34 

Genistein 68.35 1 68.35 68.35 c 34 

16119 Soy meal, defatted, raw 

Total Isofl. 125.82 1 125.82 125.82 c 34 

Daidzein 4.45 0.75 14 1.14 9.84 a 1, 5, 10, 14, 

15, 16, 21, 34, 

35 

16120 Soymilk, fluid 

Genistein 6.06 0.84 16 1.12 11.28 a 1, 5, 10, 12, 

14, 15, 16, 21, 

34, 35 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

14

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Glycitein 0.56 0.09 5 0.36 0.86 a 1, 21, 35 

Total Isofl. 9.65 1.76 14 1.26 21.13 a 1, 5, 10, 14, 

15, 16, 21, 34, 

35 

Daidzein 1.90 2 0.34 3.45 c 5 

Genistein 2.81 2 1.78 3.85 c 5 

99014 Soymilk, iced 

Total Isofl. 4.71 2 2.12 7.31 c 5 

Daidzein 18.20 1 18.20 18.20 c 10 

Genistein 32.50 1 32.50 32.50 c 10 

99096 Soymilk skin or film (Foo 

jook or yuba), cooked 

Total Isofl. 50.70 1 50.70 50.70 c 10 

Daidzein 79.88 2 43.76 116.00 c 10, 34 

Genistein 104.80 2 77.91 131.70 c 10, 34 

Glycitein 18.40 1 18.40 18.40 c 10 

99053 Soymilk skin or film (Foo 

jook or yuba), raw 

Total Isofl. 193.88 2 121.66 266.10 c 10, 34 

Daidzein 0.90 1 0.90 0.90 c 36 

Genistein 3.70 1 3.70 3.70 c 36 

Glycitein 3.90 1 3.90 3.90 c 36 

99049 Soy noodles, flat 

Total Isofl. 8.50 1 8.50 8.50 c 36 

Daidzein 15.03 3.79 6 3.00 27.20 a 5, 34, 36 

Genistein 15.21 4.87 6 0.31 29.98 a 5, 34, 36 

Glycitein 7.70 1 7.70 7.70 c 36 

99038 Soy paste 

Total Isofl. 31.52 9.26 6 3.31 59.40 a 5, 34, 36 

Daidzein 43.04 24.04 3 16.68 91.05 b 5, 20 

Genistein 55.59 10.60 3 40.29 75.95 b 5, 20 

Glycitein 5.16 2 4.27 6.05 c 20 

99060 Soy protein concentrate, 

aqueous washed 

Total Isofl. 102.07 32.82 3 61.23 167.00 b 5, 20 

Daidzein 6.83 3.68 5 0.79 21.09 a 5, 20, 26 

Genistein 5.33 1.69 5 1.29 10.73 a 5, 20, 26 

Glycitein 1.57 1 1.57 1.57 c 20 

16121 Soy protein concentrate, 

produced by alcohol 

extraction 

Total Isofl. 12.47 5.24 5 2.08 31.82 a 5, 20, 26 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

15

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 33.59 5.99 14 7.70 68.89 a 1, 4, 5, 10, 20, 

30, 33, 35, 36 

Genistein 59.62 6.68 14 27.17 105.10 a 1, 4, 5, 10, 20, 

30, 33, 35, 36 

Glycitein 9.47 1.81 11 5.40 26.40 a 1, 4, 20, 30, 

35, 36 

16122 Soy protein isolate 

Total Isofl. 97.43 11.11 14 46.50 199.25 a 1, 4, 5, 10, 20, 

30, 33, 35, 36 

Daidzein 0.10 1 0.10 0.10 c 21 

Genistein 0.00 1 0.00 0.00 c 21 

Glycitein 0.00 1 0.00 0.00 c 21 

16125 Soy sauce made from 

hydrolyzed vegetable 

protein 

Total Isofl. 0.10 1 0.10 0.10 c 21 

Daidzein 0.93 0.24 3 0.60 1.40 b 5, 21, 34 

Genistein 0.82 0.21 5 0.30 1.54 a 5, 12, 21, 34 

Glycitein 0.45 1 0.45 0.45 c 21 

16123 Soy sauce made from soy 

and wheat (shoyu) 

Total Isofl. 1.64 0.33 3 1.27 2.30 b 5, 21, 34 

Daidzein 0.14 1 0.14 0.14 c 6 

Genistein 0.40 1 0.40 0.40 c 6 

99063 Soy-based liquid formula 

for adults, ROSS, 

ENRICH 

Total Isofl. 0.54 1 0.54 0.54 c 6 

Daidzein 0.02 1 0.02 0.02 c 6 

Genistein 0.06 1 0.06 0.06 c 6 

99064 Soy-based liquid formula 

for adults, ROSS, 

GLUCERNA 

Total Isofl. 0.08 1 0.08 0.08 c 6 

Daidzein 0.03 1 0.03 0.03 c 6 

Genistein 0.31 1 0.31 0.31 c 6 

99065 Soy-based liquid formula 

for adults, ROSS, 

JEVITY ISOTONIC 

Total Isofl. 0.34 1 0.34 0.34 c 6 

Daidzein 26.71 1 26.71 26.71 c 5 

Genistein 27.45 1 27.45 27.45 c 5 

99072 Soybean chips 

Total Isofl. 54.16 1 54.16 54.16 c 5 

43299 Soybean curd cheese Daidzein 9.00 1 9.00 9.00 c 10 

Genistein 19.20 1 19.20 19.20 c 10 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

16

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Total Isofl. 28.20 1 28.20 28.20 c 10 

Daidzein 14.30 1 14.30 14.30 c 36 

Genistein 22.40 1 22.40 22.40 c 36 

Glycitein 2.30 1 2.30 2.30 c 36 

99034 Soybean, curd, fermented 

Total Isofl. 39.00 1 39.00 39.00 c 36 

Daidzein 20.16 3.03 6 9.89 30.48 b 2 

Genistein 67.47 13.40 6 28.28 110.98 b 2 

99030 Soybeans, Brazil, raw 

Total Isofl. 87.63 14.51 6 42.54 141.46 b 2 

Daidzein 34.52 11.49 7 13.40 100.65 a 11, 37 

Genistein 64.78 13.04 8 13.00 138.24 a 11, 37 

Glycitein 13.78 1.64 6 9.10 20.40 b 37 

99092 Soybeans, Japan, raw 

Total Isofl. 118.51 22.16 7 68.80 238.89 a 11, 37 

Daidzein 72.68 6.12 18 21.00 124.20 a 3 

Genistein 72.31 5.71 18 24.80 110.70 a 3 

99093 Soybeans, Korea, raw 

Total Isofl. 144.99 10.73 18 45.80 231.70 a 3 

Daidzein 28.21 1 28.21 28.21 c 11 

Genistein 31.54 1 31.54 31.54 c 11 

99040 Soybeans, Taiwan, raw 

Total Isofl. 59.75 1 59.75 59.75 c 11 

Daidzein 36.97 8.61 9 13.92 88.04 a 7, 8, 14, 29, 

30 

Genistein 85.69 14.67 9 44.41 156.06 a 7, 8, 14, 29, 

30 

Glycitein 14.23 2 1.71 26.76 c 7, 29 

99035 Soybeans, flakes, defatted 

Total Isofl. 125.82 22.76 9 61.34 244.10 a 7, 8, 14, 29, 

30 

Daidzein 48.23 2 22.10 74.35 c 7, 32 

Genistein 79.98 2 28.00 131.96 c 7, 32 

Glycitein 1.57 1 1.57 1.57 c 7 

99036 Soybeans, flakes, full-fat 

Total Isofl. 128.99 2 50.10 207.89 c 7, 32 

11451 Soybeans, immature, Daidzein 6.85 1 6.85 6.85 c 11 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

17

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Genistein 6.94 1 6.94 6.94 c 11 cooked, boiled, drained, 

without salt 

Total Isofl. 13.79 1 13.79 13.79 c 11 

Daidzein 9.27 1.62 3 6.62 12.20 c 10, 11, 24 

Genistein 9.84 2.46 3 5.94 14.40 c 10, 11, 24 

Glycitein 4.29 1 1.29 4.29 c 24 

11450 Soybeans, immature, 

seeds, raw (includes 

edamame) 

Total Isofl. 20.54 3.13 3 16.85 26.60 c 10, 11, 24 

Daidzein 67.79 4.58 4 54.60 75.35 b 24, 36 

Genistein 72.51 6.84 4 62.65 91.72 b 24, 36 

Glycitein 10.88 2.98 4 6.72 19.69 b 24, 36 

99100 Soybeans, green, mature 

seeds, raw 

Total Isofl. 151.17 12.00 4 135.40 186.76 b 24, 36 

Daidzein 26.95 1 26.95 26.95 c 11 

Genistein 27.71 1 27.71 27.71 c 11 

16109 Soybeans, mature cooked, 

boiled, without salt 

Total Isofl. 54.66 1 54.66 54.66 c 11 

Daidzein 67.45 13.76 7 53.60 86.00 a 5, 10, 11, 24, 

36 

Genistein 94.76 17.55 8 86.90 110.55 a 5, 10, 11, 12, 

24, 36 

Glycitein 13.36 11.87 5 0.00 30.70 a 10, 24, 36 

16111 Soybeans, mature seeds, 

dry roasted (includes soy 

nuts) 

Total Isofl. 176.94 16.69 7 151.00 201.90 a 5, 10, 11, 24, 

36 

Daidzein 46.64 5.42 22 9.88 91.30 a 9, 10, 11, 17, 

35, 36, 37 

Genistein 73.76 6.80 22 20.67 134.10 a 9, 10, 11, 17, 

35, 36, 37 

Glycitein 10.88 0.74 16 4.80 16.70 a 10, 35, 36, 37 

16108 Soybeans, mature seeds, 

raw (US, food quality) 

Total Isofl. 128.35 11.66 22 36.20 220.90 a 9, 10, 11, 17, 

35, 36, 37 

Daidzein 52.20 5.30 14 20.74 79.23 a 7, 11, 34, 37 

Genistein 91.71 9.26 14 42.79 150.10 a 7, 11, 34, 37 

Glycitein 12.07 1.41 11 4.22 18.14 a 7, 37 

99091 Soybeans, mature seeds, 

raw (US, commodity 

grade) 

Total Isofl. 153.40 14.80 14 71.93 237.00 a 7, 11, 34, 37 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

18

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 19.12 2.70 3 13.78 22.50 c 10, 34 

Genistein 21.60 5.60 3 11.25 30.50 c 10, 34 

11452 Soybeans, mature seeds, 

sprouted, raw 

Total Isofl. 40.71 8.25 3 25.03 53.00 c 10, 34 

Daidzein 0.75 1 0.75 0.75 c 21 

Genistein 2.70 1 2.70 2.70 c 21 

Glycitein 0.30 1 0.30 0.30 c 21 

16167 Soylinks, frozen, cooked, 

MORNING STAR 

breakfast 

Total Isofl. 3.75 1 3.75 3.75 c 21 

Daidzein 1.18 1 1.18 1.18 c 21 

Genistein 2.45 1 2.45 2.45 c 21 

Glycitein 0.30 1 0.30 0.30 c 21 

16166 Soylinks, frozen,raw, 

MORNING STAR 

breakfast 

Total Isofl. 3.93 1 3.93 3.93 c 21 

Daidzein 0.01 1 0.01 0.01 c 17 

Genistein 0.01 1 0.01 0.01 c 17 

02019 Spices, fenugreek seed 

Total Isofl. 0.02 1 0.02 0.02 c 17 

Daidzein 0.00 1 0.00 0.00 c 19 

Genistein 0.00 1 0.00 0.00 c 19 

12036 Sunflower seed kernels, 

dried 

Total Isofl. 0.00 1 0.00 0.00 c 19 

Daidzein 0.01 1 0.01 0.01 c 18 

Genistein 0.04 1 0.04 0.04 c 18 

99107 Tea, green, Japan 

Total Isofl. 0.05 1 0.05 0.05 c 18 

Daidzein 0.01 1 0.01 0.01 c 18 

Genistein 0.03 1 0.03 0.03 c 18 

99106 Tea, jasmine, Twinings 

Total Isofl. 0.04 1 0.04 0.04 c 18 

Daidzein 17.59 3.13 6 4.67 27.30 a 5, 13, 21, 26, 

35, 36 

Genistein 24.85 5.47 6 1.11 39.77 a 5, 13, 21, 26, 

35, 36 

Glycitein 2.10 0.67 3 0.90 3.20 b 21, 35, 36 

16114 Tempeh 

Total Isofl. 43.52 8.34 6 6.88 62.50 a 5, 13, 21, 26, 

35, 36 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

19

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 6.40 1 6.40 6.40 c 36 

Genistein 19.60 1 19.60 19.60 c 36 

Glycitein 3.00 1 3.00 3.00 c 36 

99081 Tempeh burger 

Total Isofl. 29.00 1 29.00 29.00 c 36 

Daidzein 19.25 1 19.25 19.25 c 21 

Genistein 31.55 1 31.55 31.55 c 21 

Glycitein 2.20 1 2.20 2.20 c 21 

16174 Tempeh, cooked 

Total Isofl. 53.00 1 53.00 53.00 c 21 

Daidzein 11.13 2 8.55 13.71 b 5, 21 

Genistein 15.58 2 12.85 18.31 b 5, 21 

Glycitein 2.40 1 2.40 2.40 c 21 

16162 Tofu, MORI-NU, silken, 

firm 

Total Isofl. 27.91 2 23.80 32.02 b 5, 21 

Daidzein 25.34 1 25.34 25.34 c 34 

Genistein 42.15 1 42.15 42.15 c 34 

16128 Tofu, dried-frozen 

(koyadofu, kori tofu, or 

tung tou-fu) 

Total Isofl. 67.49 1 67.49 67.49 c 34 

Daidzein 8.00 1 8.00 8.00 c 21 

Genistein 12.75 1 12.75 12.75 c 21 

Glycitein 1.95 1 1.95 1.95 c 21 

99084 Tofu, AZUMAYA, extra 

firm, cooked (steamed) 

Total Isofl. 22.70 1 22.70 22.70 c 21 

Daidzein 8.23 2 7.35 9.10 b 21 

Genistein 12.45 2 11.10 13.80 b 21 

Glycitein 1.95 2 1.70 2.20 b 21 

99083 Tofu, AZUMAYA, extra 

firm, prepared with nigari 

Total Isofl. 22.63 2 20.15 25.10 b 21 

Daidzein 12.80 1 12.80 12.80 c 21 

Genistein 16.15 1 16.15 16.15 c 21 

Glycitein 2.40 1 2.40 2.40 c 21 

99085 Tofu, AZUMAYA, firm, 

cooked 

Total Isofl. 31.35 1 31.35 31.35 c 21 

16126 Tofu, firm, prepared with Daidzein 9.44 1.68 6 2.90 14.55 a 6, 21, 34 

calcium sulfate and nigari Genistein 13.35 2.00 7 4.96 21.26 a 6, 12, 21, 34 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

20

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Glycitein 2.08 0.15 4 1.70 2.40 a 21 

Total Isofl. 24.74 3.77 6 7.85 34.55 a 6, 21, 34 

Daidzein 17.83 2.60 4 12.20 24.70 b 10, 21 

Genistein 28.00 3.41 4 19.00 35.10 b 10, 21 

Glycitein 3.37 1.07 3 1.60 5.30 b 10, 21 

16129 Tofu, fried (aburage) 

Total Isofl. 48.35 6.06 4 36.90 65.10 b 10, 21 

Daidzein 5.39 2 0.57 10.20 c 21, 35 

Genistein 6.48 2 1.95 11.00 c 21, 35 

Glycitein 1.64 2 1.09 2.20 c 21, 35 

16130 Tofu, okara 

Total Isofl. 13.51 2 3.61 23.40 c 21, 35 

Daidzein 13.60 1 13.60 13.60 c 10 

Genistein 13.90 1 13.90 13.90 c 10 

Glycitein 2.00 1 2.00 2.00 c 10 

99097 Tofu, pressed (Tau kwa), 

raw 

Total Isofl. 29.50 1 29.50 29.50 c 10 

Daidzein 9.02 2.86 4 1.15 14.60 b 6, 11, 35, 36 

Genistein 13.60 3.61 4 2.89 18.66 b 6, 11, 35, 36 

Glycitein 1.98 2 1.05 2.90 c 35, 36 

16427 Tofu, raw, regular, 

prepared with calcium 

sulfate 

Total Isofl. 23.61 6.33 4 5.09 33.70 b 6, 11, 35, 36 

Daidzein 14.29 2 3.58 25.00 c 10, 34 

Genistein 16.38 2 3.96 28.80 c 10, 34 

Glycitein 5.00 1 5.00 5.00 c 10 

16132 Tofu, salted and 

fermented (fuyu) 

Total Isofl. 33.17 2 7.54 58.80 c 10, 34 

Daidzein 8.59 1 8.59 8.59 c 6 

Genistein 20.65 1 20.65 20.65 c 6 

99086 Tofu, soft, VITASOYsilken 

Total Isofl. 29.24 1 29.24 29.24 c 6 

Daidzein 11.99 2.69 7 3.44 25.80 a 6, 10, 21, 34 

Genistein 18.23 3.77 7 5.26 37.70 a 6, 10, 21, 34 

Glycitein 2.03 0.28 3 1.70 2.60 b 10, 21 

16127 Tofu, soft, prepared with 

calcium sulfate and nigari 

Total Isofl. 31.10 6.19 7 8.70 63.50 a 6, 10, 21, 34 
USDA-Iowa State University Database on the Isoflavone Content of Foods - Release 1-4, 2007

(Units = mg/100 g edible portion for Mean, Standard error of the mean (SEM), Min, and Max; #S = the total number 

of means/individual values; CC=Confidence code) 

21

NDB 

No 

Description NutrDesc Mean SEM #S Min Max CC Reference No.

Daidzein 5.70 1 5.70 5.70 c 36 

Genistein 9.40 1 9.40 9.40 c 36 

Glycitein 1.20 1 1.20 1.20 c 36 

43476 Tofu, yogurt 

Total Isofl. 16.30 1 16.30 16.30 c 36 

Daidzein 0.67 0.15 5 0.30 1.05 a 21 

Genistein 1.09 0.19 5 0.50 1.65 a 21 

Glycitein 0.10 0.03 5 0.00 0.20 a 21 

23501 USDA Commodity, beef 

patties with VPP, frozen, 

cooked 

Total Isofl. 1.86 0.35 5 0.90 2.90 a 21 

Daidzein 0.35 0.07 5 0.20 0.55 a 21 

Genistein 0.77 0.12 5 0.35 1.10 a 21 

Glycitein 0.02 0.02 5 0.00 0.10 a 21 

23506 USDA Commodity, beef 

patties with VPP, frozen, 

raw 

Total Isofl. 1.14 0.20 5 0.55 1.75 a 21 

Daidzein 1.00 1 1.00 1.00 c 21 

Genistein 2.05 1 2.05 2.05 c 21 

Glycitein 0.30 1 0.30 0.30 c 21 

22126 WORTHINGTON 

FOODS, LOMA LINDA, 

BIG FRANKS, meatless 

franks, canned 

Total Isofl. 3.35 1 3.35 3.35 c 21 

Daidzein 1.35 1 1.35 1.35 c 21 

Genistein 2.00 1 2.00 2.00 c 21 

Glycitein 0.40 1 0.40 0.40 c 21 

22116 WORTHINGTON 

FOODS, LOMA LINDA, 

BIG FRANKS, meatless 

franks, canned, prepared 

Total Isofl. 3.75 1 3.75 3.75 c 21 
A TABLE FOR COUMESTROL, FORMONONETIN AND

BIOCHANIN A ( mg/100g)

22

NDB N0. Food description Ref. No. Coumestrol Formononetin Biochanin A

11052 Green beans, raw 11 0.00 0.15 Trace

11053 Green beans, ckd 11 0.00 Trace Trace

16071 Lima beans, large, dry 11

17

1.48

0.00

Trace

0.01

Trace

0.00

16072 Lima beans, large, ckd 11 0.00 0.01 0.00

16056 Garbanzo beans, dry 11

17

0.00

0.00

0.00

0.14

1.52

1.78

16028 Kidney beans, ckd 11 0.00 0.00 0.41

16042 Pinto beans, dry 11

17

3.61

0.00

Trace

0.00

0.56

0.00

16074 Lima beans, small, dry 11 0.00 0.55 0.37

16024 Great northern beans, dry 11 0.00 0.00 0.60

16040 Pink beans, dry 11 0.00 1.05 0.00

16062 Blackeyed beans, dry 11

17

0.00

0.00

0.00

0.00

1.73

0.00

16045 Small white beans, dry 11 0.00 0.82 0.00

16085 Split peas, yellow & green 11

17

0.00

0.00

0.00

0.00

0.86

0.00

Split peas, round 11 8.11 0.00 0.00

Chinese peas, ckd 11 0.00 0.00 9.31

99019 Kala chana,dry 11 6.13 0.00 1.26

16080 Mung beans, dry 11

17

0.00

Trace

0.61

0.01

0.00

0.01

99009 Clover sprouts 11 28.1 2.28 0.44

11001 Alfalfa sprouts 11

21

4.68

0.00

Trace

261

0.00

0.00

19015 Granola candy bar 19 Trace 0.00 0.00

99001 9-grain bread, US 19 0.00 0.00 0.00

18216 Crispbread, Finland 19 Trace 0.00 0.00

12036 Sunflower seeds 19 Trace 0.03 Trace
A TABLE FOR COUMESTROL, FORMONONETIN AND

BIOCHANIN A ( mg/100g)

23

NDB no. Food Description Ref. No. Coumestrol Formononetin Biochanin A

99020 Lapacho tea 19 0.00 0.01 0.03

16115 Soy flour, UK 19 0.00 0.03 0.07

99106 Jasmine tea 18 0.03

99107 Green tea 18 0.03

16108 Soybeans, dry 17 0.05 0.07 0.01

16027 Kidney beans, dry 17 0.00 0.01 Trace

16032 Kidney beans, red, dry 17 0.00 0.00 0.01

16037 Navy beans, dry 17 0.00 0.00 0.00

16027 Kidney beans, white dry 17 0.00 0.00 0.01

16095 Groundnut, americana 17 0.00 0.00 0.01

16101 Pigeon peas, dry 17 Trace 0.01 0.10

16052 Broad beans, dry 17 0.00 0.02 Trace

16083 Black gram (urad dahl) 17 0.00 0.00 0.03

16087 Peanut 17 0.00 0.01 0.01

16069 Lentils 17 0.00 0.01 0.00

Red clover 28 1322 833

11452 Soy sprouts 34 38.6 0.00

99003 Alfalfa sprouts mixed 

with clover sprouts

21 466 1771 2946
24

REFERENCE LIST FOR ISOFLAVONES DATABASE

1. Barnes, S., Kirk, M., and Coward, L.

Isoflavones and their conjugates in soy foods: Extraction conditions and analysis by HPLCmass spectrometry.

J. Agric. Food Chem., 42(11), 1994, p.2466-2474.

soymilk, soy protein isolate, toasted soy flour

Daidzein, Genistein, Glycitein

2. Carrao-Panizzi, M., and Kitamura, K.

Isoflavone content in Brazilian soybean cultivars.

Breeding Science, 45(3), 1995, p.295-300.

Soybeans - early, intermediate and late maturing

Daidzein, Genistein

3. Choi, J-S., C., Kwon,T-W., and Kim, J-S.

Isoflavone contents in some varieties of soybean.

Foods and Biotechnology, 5(2), 1996, p.167-169.

soybeans (Korean- Black #1, Kwangan, Danbaik, Danyop, Manri, Moohan, Paikoon, Bokwang,

Paldal, Sinpaldal, Janggyung, Jangsu, Janyop, Taekwang, Pureun, Hwaum, Hwangkeum,

Sinpaldal #2)

Daidzein, Genistein

4. Coward, L., Kirk, M., Albin, N., and Barnes, S.

Analysis of plasma isoflavones by reversed-phase HPLC-multiple reaction ion monitoring-mass

spectrometry.

Clinica Chimica Acta, 247 (1-2), 1996, p.121-142.

Soy protein isolate (beverages made with isolated soy proteins)

Daidzein, Genistein. Glycitein

5. Coward, L., Barnes, N., Setchell, K D R., and Barnes, S.

Genistein, Daidzein, and their $-glycoside conjugates: Antitumor isoflavones in soybean foods

from American and Asian diets.

J. Agric. Food Chem., 41, 1993, p.1961-1967.

Soymilk, tofu (Tree of life), tofu (Mori-nu), soy flour, soy powder, soy nuts, tempeh, miso, rice

miso, barley miso, shiro miso (soup mix), aka miso (soup mix), soybean paste, soybean paste

(rice), soybean paste (wheat), soy sauce, soy cheese, toffuti, ice bean, soybean chips, soy flours

(Nutrisoy, Nutrisoy B, baker’s Nutrisoy, toasted Nutrisoy), soy concentrates (water extracted,

Arcon F, Arcon S - alcohol extracted), soy isolate, soy fiber

Daidzein, Genistein
25

6. Dwyer, J. T., Goldin, B. R., Saul, N., Gualtieri, L., Barakat, S. and Adlercreutz, H.

Tofu and soy drinks contain phytoestrogens.

J. Am. Diet. Assoc., 94, 1994, p.739-743.

tofu (Kikkoman), tofu (Nasoya soft), tofu (Vitasoy silken), soy drink(first alternative), soy based

formulas ( Jevity isotonic, Enrich, Glucerna)

Daidzein, Genistein

7. Eldridge, A. C. and Kwolek, W. F.

Soybean isoflavones: Effect of environment and variety on composition.

J. Agric. Food Chem., 31, 1983, p.394-396.

Soybean flakes (fullfat and defatted, Tiger var.), soybeans (Hardin 1980, Clark, Amsoy, Amcor,

Sprite, Century and Corsoy 1979 varieties)

Daidzein, Genistein, Glycitein

8. Farmakalidis, E., and Murphy, P. A.

Isolation of 6"-O-Acetylgenistin and 6"-O-Acetyldaidzin from toasted defatted soyflakes

J. Agric. Food Chem., 33, 1985, p.385-389.

soybeans ( Amsoy 71-1982, Vinton 81-1982, Strayer, Weber )

Daidzein, Genistein

9. Fenner, G. P.

Low-temperature treatment of soybean (Glycine max) isoflavonoid aglycon extracts improves

gas chromatgraphic resolution.

J. Agric. Food Chem., 44(12), 1996, p.3727-3729.

Soybean meal (glycine max)

Daidzein, Genistein

10. Franke, A. A., Custer, L. J., Wang, W., and Shi, C. Y.

HPLC analysis of isoflavonoids and other phenolic agents from foods and from human fluids.

Proc. Soc. Exp. Biol. Med., 217, 1998, p.263-273.

Soy beans (raw, dry, Singapore), soy beans (roasted), soybeans (toasted), green soy bean pods,

soy protein, soy bean sprouts, tofu (raw), tofu (fermented, Singapore), curd (fermented), soy

milk, soy cheese, Foo Jook (skimmed , dry supernatant, raw, Singapore), Foo Jook (cooked), Tau

Kwa, raw (pressed tofu, raw, Singapore), Tau Pok, raw (fried Tau Kwa, Singapore), bean curd

(fried).

Daidzein, Genistein, Glycitein

11. Franke, A. A., Custer, L. J., Cerna, C. M., and Narala, K.

Rapid HPLC analysis of dietary phytoestrogens from legumes and from human urine.

Proc. Soc. Exp. Biol. Med., 208, 1995, p.18-26.

Soy beans (dry, U.S., Japan), Soy beans , roasted (Japan), Soy beans (fresh, raw), soy beans

(boiled, U.S., Taiwan), Soy flour (U.S.), tofu, black soy beans (raw and boiled), red bean seeds

(dry), broad beans (fried), small white beans (dry), kala chana seeds (dry), clover sprouts, alfalfa

sprouts, black bean seeds, green beans (fresh raw and boiled), large lima beans (dry and boiled),
26

garbanzo (dry), kidney beans (cooked), pinto beans (dry), white navy beans (dry), small lima

beans (dry), great northern beans (dry), pink beans (dry), blackeyed beans (dry), yellow split

beans (dry), mung beans (dry), red beans (boiled), lentils, urad dahl, masur dahl 

Daidzein, Genistein, Coumestrol, Formononetin, Biochanin-A 

12. Fukutake, M., Takahashi, M., Ishida, K., Kawamura, H., Sugimura, T., and 

Wakabayashi, K.

Quantification of genistein and genistin in soybeans and soybean products.

Food and Chemical Toxicology, 34(5), 1996, p.457-461.

Soybeans, soy nuts, fava beans, soy powder, soymilk, tofu, miso, natto, soy sauce

Genistein

13. Hutchins, A. M., Slavin, J. L., and Lampe, J. W.

Urinary isoflavonoid phytoestrogen and lignan excretion after consumption of fermented and

unfermented soy products.

J. Am. Diet. Assoc., 95, 1995, p.545-551.

tempeh 

Daidzein, Genistein

14. Jones, A. E., Price, K. R., and Fenwick, G. R.

Development and application of a high-performance liquid chromatographic method for the

analysis of phytoestrogens.

J. Sci. Food Agric., 46, 1989, p.357-364.

soya milk, soya dessert, soya flakes

Daidzein, Genistein

15. Lu, L. W., Broemeling, L. D., Marshall, M. V., and Ramanujam, S.

A simplified method to quantify isoflavones in commercial soybean diets and human urine after

legume consumption.

Cancer Epidemiology Biomarkers and Prevention, 4, 1995, p.497-503.

miso, soymilk ( Banyan Foods, Plum Flower), Isomil

Daidzein, Genistein

16. Lu, L. W., Grady, J. J., Marshall, M. V., Ramanujam, V. M. S., and Anderson, K. E.

Altered time course of urinary daidzein and genistein excretion during chronic soya diet in

healthy males.

Nutr. Cancer, 24, 1995, p.311-323.

soymilk (Banyan Foods)

Daidzein, Genistein
27

17. Mazur, W.M., Duke, J. A., Wähälä, k., Rasku, S., and Adlercreutz, H.

Isoflavonoids and lignans in legumes: Nutritional and health aspects in humans.

Nutritional Biochemistry, 9, 1998, p.193-200.

soy beans (Centennial, dry) ,soy beans (INIAP, dry), soy beans (Santa rosa, dry), soy beans

(Chapman, dry), kidney beans (dry), red kidney beans (dry), pinto beans (dry), navy beans

(Haricot, dry), White kidney beans (dry), lima beans (dry), American groundnuts (dry), pigeon

peas (dry), chickpeas (Bengal gram, dry), spilt peas (green, yellow, chana dahl, dry), fenugreek,

broad beans (dry), black gram(dry), cowpeas (blackeyed peas, dry), mung beans (green gram,

dry), peanuts (groundnuts, dry), lentil (dry)

Daidzein, Genistein, Coumestrol, Formononetin, Biochanin-A, lignans (SECO, Matairesinol) 

18. Mazur, W. M., Wähälä, K., Rasku, S., Salakka, A., Hase, T., and Adlercreutz, H.

Lignan and isoflavonoid concentrations in tea and coffee.

Brit. J. Nutr., 79(1), 1998, p.37-45.

Jasmine tea, green tea (Japan).

Daidzein, Genistein, Coumestrol, lignans (SECO, Matairesinol)

19. Mazur, W., Fotsis, T., Wähälä, K., Ojala, S., Salakka, A. and Adlercreutz, H.

Isotope dilution gas chromatographic-mass spectrometric method for the determination of

isoflavonoids, coumestrol, and lignans in food samples.

Anal. Biochem., 233(2), 1996, p.169-180.

granola candy bar (USA), 9-grain bread, crisp bread, Finn crisp bread, sunflower seeds, country

rye bread, lapacho tea (Tacoma heptaphylla), flax seed, soy flour (soyolk flour, Spillers, UK)

Daidzein, Genistein, Coumestrol, Formononetin, Biochanin-A, lignans (SECO, Matairesinol)

20. Murphy, P.A., Barua, K., and Song, T.

Soy isoflavones in foods: Database development. 

In: American Chemical Society Symposium Series: Functional Foods: Overview and Diseases

Prevention , ed. T.Shibamoto. In press.

Soy flour, soy isolate, soy concentrate (aqueous washed, alcohol washed), TVP (texturized

vegetable protein), soy fiber

Daidzein, Genistein, Glycitein 

21. Murphy, P. A., Song. T., Buseman, G., Barua, K., Beecher, G. R., Trainer, D., and 

Holden, J.

Isoflavones in retail and institutional soy foods.

J. Agric. Food Chem. In press.

Daidzein, Genistein, Glycitein

22. Murphy, P. A., Song, T., Buseman, G., and Barua, K.

Isoflavones in soy-based infant formulas.

J. Agric. Food Chem., 45, 1997, .4635-4638.

infant formulas: Gerber (powder), Prosobee (powder), Isomil (powder), Nursoy soy protein

(powder and liquid concentrate), Enfamil next step (powder)
28

Daidzein, Genistein, Glycitein

23. Murphy, P.A. (Unpublished data) 

infant formulas: Prosobee (powder), Gerber (powder), Isomil (powder), Nursoy soy protein

(ready to feed), Enfamil next step (powder)

Daidzein, Genistein, Glycitein

24. Murphy, P.A. (Unpublished data)

green soy beans (Edame, dry), soy beans (small Jade Black), natto (DHA), natto (fermented soy

beans), soy bean butter (full fat), natto Kibun, soy nuts (full fat), soy nuts (plain halves), soy

flakes (white, not roasted), green soy beans (Edame, fresh)

Daidzein, Genistein, Glycitein

25. Naim, M., Gestetner, B., Zilkah, S., Birk, Y., and Bondi, A.

Soybean isoflavones, characterization, determination, and antifungal activity.

J. Agric. Food Chem., 22, 1976, p.806-810.

soybean flour (Wayne var.-1969)

Daidzein, Genistein, glycitein

26. Nguyenle, T., Wang, E., and Cheung, A. P.

An investigation on the extraction and concentration of isoflavones in soy-based products.

J. Phamaceutical and Biomedical Analysis, 14, 1995, p.221-232.

Infant formulas: Isomil (ready to feed), Nursoy (liquid concentrate), Prosobee (liquid

concentrate), soy flours (Central soya - Soyafluffy), Centex, Promax, Promax plus, ADM -

Nutrisoy, TVP, Acron-F, Acron-S, Cargill Protein Products -200/20, 200/70, Arrowhead, Molly

farm, Sun Ridge Farm, soy drink, tempeh, soy concentrates (Procon, Promine), TVP (Response)

Daidzein, Genistein

27. Padgette, S. R., Taylor, N. B., Nida, D. L., Bailey, M. R., MacDonald, J., Holden, L. R., and

Fuchs, R. L.

The composition of glyphosate-tolerant soybean seeds is equivalent to that of conventional

soybeans.

J. Nutr., 126(3), 1996, p.702-716.

soybean meal (A5403, Asgrow maturity group V, 1993) 

Daidzein, Genistein

28. Petterson, H., and Kiessling, K-H.

Liquid chromatographic determination of the plant estrogens coumestrol and isoflavones in

animal feed.

J. Assoc. Off. Anal. Chem., 67(3), 1984, p.503-506.

defatted soybean meal and whole soybean meal in animal feed

Daidzein, Genistein, Formononetin, Biochanin-A

29. Pratt, D. E., and Birac, P. M.
29

Source of antioxidant activity of soybeans and soy products.

J. Food Sci., 44, 1979, p.1720-1722.

soybeans, Corsoy var., Glycine max

Daidzein, Genistein, Glycitein,Cinnamic acids (Chlorogenic, Caffeic, p-coumeric, Ferulic)

30. Seo, A., and Morr, C.V.

Improved high-performance liquid chromatographic analysis of phenolic acids and isoflavonoids

from soybean protein products.

J. Agric. Food Chem., 32, 1984, p.530-533.

defatted soy flakes, soy protein isolates (Ralston Purina co.)

Daidzein, Genistein, some phenolic componds

31. Setchell, K. D. R., Zimmer-Nechemias, L., Cai, J., and Heubi, J. E.

Exposure of infants to phyto-oestrogens from soy-based infant formula.

Lancet, 350, 1997, p.23-27.

infant soy formula: Nursoy (powder), Isomil (powder), Prosobee (liquid concentrate)

Total isoflavones

32. Setchell, K. D. R., and Welsh, M. B.

High-performance liquid chromatographic analysis of phytoestrogens in soy protein preparations

with ultraviolet, electrochemical and thermospray mass spectrometric detection.

J. Chromatography, 386, 1987, p.315-323.

textured soy protein, soy flakes, Prosobee (ready to feed), Isomil (ready to feed) 

Daidzein, Genistein

33. Wang, C., Ma, Q., Pagadala, S., Sherrad, MS., and Krishnan, PG. 

Changes of isoflavones during processing of soy protein isolates.

J. Am. Oil Chemists Society, 75(3), 1998, p.337-341.

Soy flour (defatted), soy protein isolate (made in lab)

Daidzein, Genistein, Glycitein

34. Wang, G., Kuan, S. S., Francis, O. J., Ware, G. M., and Carman, A. S.

A simplified HPLC method for the determination of phytoestrogens in soybean and its processed

products.

J. Agric. Food Chem., 38, 1990, p.185-190.

soybeans, defatted soy meal, tofu-hard, tofu-soft, tofu-dry-spiced, soymilk skin(film), soymilk,

soy sauce, soy paste-hot, soy paste-sweet, tofu-fermented, soy sprouts (homemade), soy sprouts

(grocery)

Daidzein, Genistein, Formononetin, Coumestrol
30

35. Wang, H-J., and Murphy, P. A.

Mass balance study of isoflavones during soybean processing.

J. Agric. Food Chem., 44(8), 1996, p.2377-2383.

soybeans (Vinton 81, 1992), soybeans (Vinton 81, 1993), soybean flour, products made in the lab

- tempeh, soymilk, okara, tofu (momen or cotton, CaSo4 coag.), whey, soy protein isolate,

defatted soy flour

Daidzein, Genistein, Glycitein

36. Wang, H-J., and Murphy, P. A.

Isoflavone content in commercial soybean foods.

J. Agric. Food Chem., 42, 1994, p.1666-1673.

soybean (Vinton 81 90H), soybean (Vinton 81, 91I), green soybeans, defatted soy flour, soy

granule, TVP, soy isolate, roasted soybeans, instant beverage (dry samples), tofu (CaSO4 ppt),

tempeh, bean paste, fermented bean curd, Honzukuri miso (rice and soybeans), soy hot dog, soy

bacon, Tempeh burger, tofu yogurt, soy Parmesan, cheddar cheese, mozzarella cheese, flat

noodles

Daidzein, Genistein, Glycitein

37. Wang, H-J., and Murphy, P. A.

Isoflavone composition of American and Japanese soybeans in Iowa: Effects of variety, crop year,

and location.

J. Agric. Food Chem., 42, 1994, p.1674-1677.

soybeans (Vinton 81-1989, 1990, 1991 at 3 locations), 1989 crops of Pioneer II, Strayer 2233,

Pioneer 9202, Prize, HP 204, LS301, XL72

Daidzein, Genistein, Glycitein

38. Xu, X., Wang, H-J., Murphy, P. A., Cook, L., and Hendrich, S.

Daidzein is a more bioavailable soymilk isoflavone than is genistein in adult women.

J. Nutr., 124, 1994, p.825-832.

soymilk (powder, Now Foods) 

Daidzein, Genistein