Skip to main content

Table 5 Ingredient composition of control and experimental diets fed to SHRs for 4 weeks

From: Diets containing traditional and novel green leafy vegetables improve liver fatty acid profiles of spontaneously hypertensive rats

  Dietary group
Ingredient (g/kg) Control 4% CG 4% PL 4% SPG
Sucrose 50.0 50.0 48.0 47.0
Casein 20.0 20.0 19.0 19.0
Corn starch 15.0 15.0 15.0 15.0
Powdered cellulose 5.0 2.0 4.0 5.0
Corn oil 5.0 5.0 5.0 5.0
AIN-76 mineral mix 3.5 4.0 4.0 4.0
AIN-76 vitamin mix 1.0 1.0 1.0 1.0
DL-methionine 0.3 0.3 0.3 0.3
Choline bitartrate 0.2 0.2 0.2 0.2
Collard greens - 4.0 - -
Purslane - - 4.0 -
Sweet potato greens - - - 4.0