大多數豆類都含有植物異黃酮，主要是含量不同。。。如下圖表：

 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.