Supplementation of Lactobacillus plantarum K68 and Fruit-Vegetable Ferment along with High Fat-Fructose Diet Attenuates Metabolic Syndrome in Rats with Insulin Resistance

Table 2

Quantified bioactive compounds in fruit-vegetable ferment.

Name of the component	Content/100 g
Crude fat	0.48 g
Crude protein	2.12 g
Total carbohydrate	148.97 g
Dietary fiber	2.70 g
Sodium (Na)	87.44 mg
Potassium (K)	490.04 mg
Calcium (Ca)	48.43 mg
Magnesium (Mg)	39.4 mg
Ferrous (Fe)	1.35 mg
Phosphorous (P)	61.08 mg
Vitamine B-1	0.03 mg
Vitamin B-2	0.16 mg
Vitamin B-6	0.32 mg
Vitamin E	0.10 mg
Pantothenic acid	0.29 mg
Folic acid	34.14 mg
Choline	14.55 mg
Inositol	100.77 mg
Biotin	9.15 𝜇g

All the values are expressed with respective units per 100 g of FVF.