|
Figure
1.
Average mg
concentration of isoflavone/100g of soybean from different sources. Source:
USDA-Iowa State University Database on the Isoflavone Content of Foods.
Figure
2.
The
effect of processing on the average mg concentration of isoflavone/100g of
soy flour. Source: USDA-Iowa State University Database on the Isoflavone
Content of Foods.
Figure
3.
Isoflavone
content of soybean seeds. The concentration of isoflavones varies based on
the maturity of the seeds and processing. Source: USDA-Iowa State University
Database on the Isoflavone Content of Foods.
Figure
4.
Isoflavone content of various
beans; * Chickpeas = garbanzo beans, bengal gram, mature seeds, raw.
Source: USDA-Iowa State University Database on the Isoflavone Content of
Foods.
Figure
5.
A comparison of the
isoflavone content of five processed foods. Values are for isoflavone
concentration before cooking or reconstitution. Source: USDA-Iowa State
University Database on the Isoflavone Content of Foods. |
