Table 6.
Isoflavone content in soy foods 1.
| Food | mg per 100 g |
|---|---|
| Miso | 41.45 |
| Edamame | 17.92 |
| Natto | 82.29 |
| Soy cheese 2 | 6.02–25.72 |
| Soy four, textured | 172.55 |
| Soy four, defatted | 150.94 |
| Soy lecithin | 15.7 |
| Soy protein concentrate 3 | 94.65 |
| Soy protein concentrate 4 | 11.49 |
| Soy protein isolate | 91.05 |
| Shoyu (soy sauce) | 1.18 |
| Soy beans, roasted | 148.5 |
| Soy beans, raw | 154.53 |
| Yuba/foo jook | 44.67 |
| Soy milk 5 | 0.7–10.73 |
| Sufu | 13.75 |
| Tempeh | 3.82 |
| Tofu 6 | 13.1–34.78 |
| Okara | 9.39 |
| Fuyu | 45.51 |
| Soybean oil | 0 |
1 From USDA Database for the Isoflavone Content of Selected Foods [64]. 2 American, Cheddar, Monterey Jack, Mozzarella, Parmesan, Swiss, unspecified. 3 by aqueous washed. 4 by alcohol extraction. 5 Original, from soy isolate, unflavours, flavours, non-fat, low-fat, full fat, fortified, unfortified. 6 regular, extra firm, firm, silken, soft, yogurt, raw, pressed, steamed, cooked, dried, braised, fried, smoked.