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Estimated Values for Isoflavone Content of Selected Soyfoods*

(This information was distributed as part of a presentation at the American Dietetic Association 80th Annual Meeting and Exhibition, held October 27-30, 1997, in Boston, Massachusetts, by James W. Anderson, M.D. Professor of Medicine and Clinical Nutrition University of Kentucky, Lexington, KY. Phone 606-281-4954; fax 606-233-3832, e-mail: jwandersmd@aol.com.

Food	Svg Size g	Serving Size Measure	Protein g/100g	Genistein ug/g prot	Total Isoflavone ug/g prot	Isoflavone mg/g prot	mg/svg
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	18.0	472	928	5.2	27.8
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 productbased on manufacturing process and source of soy protein. These estimates are our best calculation ofisoflavone values provided by currently available products. The references listed below provide more detailedinformation about the different isoflavones in specific products.

References

1. Coward L, Barnes NC, Setchell KDR, Barnes S. Journal of Agricultural and Food Chemistry 1993; 41:1961-67.

2. Dwyer JT, Goldin BR, Saul N, Gualtieri L, Barakat S, Adlercreutz H. Journal of the American Dietetic Association 1994; 94: 739-43.

3. Franke AA, Custer LJ, Cerna CM, Narala KK. Journal of Agricultural and Food Chemistry 1994; 42: 1905-13.

4. Reinli K, Block G. Nutrition and Cancer 1996; 26: 123-48.

5. Wang H, Murphy PA. Journal of Agricultural and Food Chemistry 1994; 42: 1666-1673.

Questions may be directed to:

Dr. James Anderson,
B402 VA Medical Center 111C
2250 Leestown Rd.
Lexington, KY 40511
janders@pop.uky.edu
jwandersmd@aol.com

or

MD Belinda Smith, MS, RD
606/233-4511, x 4431
sbelin0@pop.uky.edu

Carla Green, RD
606/233-4511, x 4427
csgree1@pop.uky.edu

Copyright 1997
Indiana Soybean Board

 

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