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Table 2 Carbon to nitrogen ratios (mean ± standard deviation; n = 3 replications) of the ten food resources sorted by C/N-ratio, beginning with the lowest (= highest nitrogen content)

From: Nutritional quality modulates trait variability

  C/N
mean ± SD
blood 3.3 ± 0.017
bone 4.2 ± 0.042
spirulina 4.3 ± 0.003
chlorella 5.4 ± 0.023
hemp 5.6 ± 0.048
lupine 7.0 ± 0.033
yeast 7.5 ± 0.027
fungi 11.3 ± 0.005
wheat 12.4 ± 0.042
pollen 13.6 ± 0.252