TABLE 1.
Concentration of key isoflavonoids in common food and forage legumes.
| Botanical name (common name) | Daidzein (μg/g) | Genistein (μg/g) | FMN (μg/g) | Biochanin-A (μg/g) | CMS (μg/g) | References |
| Arachis hypogaea(peanut) | 0.49 | 0.82 | 0.06 | 0.06 | 0 | Mazur et al., 1998 |
| Cajanus cajan(pigeon pea) | 0.14 | 7.37 | 318 (leaf) | 405 (leaf) | tr | Mazur et al., 1998; Wei et al., 2013 |
| Cicer arietinum(chick pea) | 0.11 | 0.01 (flour) | 0.02 (flour) | 0.78 (flour) | 0.05 | Mazur, 1998; Megías et al., 2016 |
| Glycine max(soybean) | 327a | 363a | 0.40b | 0.15b | 1.85b | Mazur et al., 1998; Cho et al., 2020 |
| Phaseolus vulgaris(kidney beans) | 62c | 77c | 0.04 | 0.26 | 0.02 | Mazur et al., 1998; de Lima et al., 2014 |
| Pisum sativum(split peas) | 0.07 | 0.22 | 0.04 | 0.05 | tr | Mazur et al., 1998 |
| Vicia faba(fava bean) | 51 (stem) | 0.48 (stem) | 0.06 | tr | 0 | Mazur et al., 1998; Fuentes-Herrera et al., 2020 |
| Vigna mungo(Urd bean) | 0.30 | 0.60 | 0 | 0.81 | 0.09 | Mazur et al., 1998 |
| Vigna radiata(mung bean) | 26.30 (sprouts) | 15.70 (sprouts) | 0.07 | 0.14 | tr | Mazur et al., 1998; Silva et al., 2013 |
| Vigna unguiculata(cowpea) | 0.30 | 0.55 | 0 | 0 | tr | Mazur et al., 1998 |
Isoflavonoid content was tested in seeds unless specified. FMN, formononetin; CMS, coumestrol; tr, present in trace amounts. aDaepung no. 2 variety. bSanta Rosa variety. cSoja variety.