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From The August 2000 Issue of Nutrition Science News
Isoflavone Concentrations Of Different Soy Foods
Food |
Total Isoflavones (mg/g) |
% Genistein |
% Daidzein |
Soymilk Powder |
1.25 |
56 |
44 |
Tempeh* |
0.64 |
60 |
40 |
Cooked Soybeans |
0.58 |
54 |
46 |
Tofu |
0.46 |
57 |
43 |
TVP |
0.42 |
54 |
46 |
* Although tempeh appears to have a higher concentration of isoflavones, in this study absorption from tempeh was less than with other soy foods; the difference is not statistically significant.
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