|Green Peas. Source: Ecosalon|
|Edamame. Source: Dried-edamame.com|
|Coffee Bean. Source: Whos3d3n|
"This paper reports the isoflavone contents of roasted coffee beans and brews, as influenced by coffee species, roast degree, and brewing procedure. Total isoflavone level is 6-fold higher in robusta coffees than in arabica ones, mainly due to formononetin. During roasting, the content of isoflavones decreases, whereas their extractability increases (especially for formononetin). Total isoflavones in espresso coffee (30 mL) varied from 40 μg (100% arabica) to 285 μg (100% robusta), with long espressos (70 mL) attaining more than double isoflavones of short ones (20 mL). Espressos (30 mL) prepared from commercial blends contained average amounts of 6, 17, and 78 μg of genistein, daidzein, and formononetin, respectively. Comparison of different brewing methods revealed that espresso contained more isoflavones (170 μg/30 mL) than a cup of press-pot coffee (130 μg/60 mL), less than a mocha coffee (360 μg/60 mL), and amounts similar to those of a filtered coffee cup (180 μg/120 mL)."