Fig. 3: Relative abundances of isoflavonoids in various products processed from soybeans. | Nature Food

Fig. 3: Relative abundances of isoflavonoids in various products processed from soybeans.

From: Existing food processing classifications overlook the phytochemical composition of processed plant-based protein-rich foods

Fig. 3

a, Relative abundances (z-normalized) of isoflavonoids in individual soy-based products expressed in a heatmap. Sample codes are shown in parentheses (Te, tempeh; E, extruded chunks; T, tofu; C, protein concentrates/isolates; B, beans). b, The differences between isoflavonoid abundances in different product types are shown. c, Total isoflavonoid abundances in three different soy-based products categorized as ultra-processed according to NOVA. Panels b and c created with BioRender.com.

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