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Table 1 Composition of the control, low-protein and soybean flour diets

From: Effect of nutritional recovery with soybean flour diet on body composition, energy balance and serum leptin concentration in adult rats

Ingredient Control Low protein Soybean flour **
  (17% protein) (6% protein) (17% protein)
   g/kg  
Casein (84% protein) 202.0 71.5 -
Soybean flour - - 415.0
Cornstarch 397.0 480.0 312.2
Dextrinized cornstarch 130.5 159.0 103.7
Sucrose 100.0 121.0 78.6
Soybean oil 70.0 70.0 -
Fiber 50.0 50.0 40.0
Mineral mix (AIN-93)G* 35.0 35.0 35.0
Vitamin mix (AIN-93)G* 10.0 10.0 10.0
L-cystine 3.0 1.0 3.0
Choline bitartrate 2.5 2.5 2.5
  1. *See [Reeves PG, Nielsen FH, Fahey GC Jr: AIN-93 purified diets for laboratory rodents: final report of the American Institute of Nutrition ad hoc writing committee on the reformulation of the AIN-76A rodent diet. J Nutr 1993, 123:1939–1951.] for more details.
  2. ** Composition of soybean flour (100 g): 455 Kcal, 41 g carbohydrate, 25.5 g protein, 21 g total fat, 2 g fiber, 6 g humidity, 4.5 g ash, 100 mg isoflavone.