Table 1 Nutritional and calorie contribution of yeast:sucrose mixtures to experimental diets in Experiment 1 (D1-D17), and Experiment 2 (low yeast-high sucrose [LY-HS] and high yeast-low sucrose [HY-LS]).

Mixture No.	Yeast (%)	Sucrose (%)	Protein (%) ^a	(Lipid (%)) ^a	Carbohydrate (%) ^a	Calories (kcal/3.55 g) ^a
D1	0	100	0.014	0	14.18	14.20
D2	3	97	0.206	0.0004	13.91	14.12
D3	7	93	0.461	0.0009	13.55	14.01
D4	12	88	0.781	0.0017	13.09	13.87
D5	24	76	1.548	0.0034	11.99	13.55
D6	32	68	2.059	0.0045	11.27	13.33
D7	38	62	2.442	0.0053	10.72	13.17
D8	42	58	2.711	0.0059	10.34	12.92
D9	50	50	3.209	0.0071	9.63	12.85
D10	58	42	3.708	0.0082	8.92	12.52
D11	62	38	3.976	0.0088	8.53	12.53
D12	68	32	4.359	0.0096	7.99	12.37
D13	76	24	4.871	0.0107	7.26	12.15
D14	88	12	5.637	0.0124	6.16	11.83
D15	93	7	5.957	0.0132	5.71	11.69
D16	97	3	6.212	0.0137	5.34	11.59
D17	100	0	6.404	0.0142	5.07	11.51
LY-HS	34	66	2.219	0.0049	11.04	13.28
HY-LS	55	45	3.524	0.0078	9.18	12.72

^aEstimated from separate bromatological analyses of yeast and sucrose (Supplementary Table S1).

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