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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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