Modulation of postoperative immune and inflammatory response by immune-enhancing enteral diet in gastrointestinal cancer patients

Table 2 Composition of Diets

Variables	Composition of formula (per 100 mL)
	Supplemented	Control
Calories (kcal)	100	125
Protein (g)	4.00	7.50
Glutamine	0.40	1.30
Arginine	0.16	0.89
Fat (g)	3.89	4.17
LCT	3.89	2.45
MCT	0.00	1.72
EPA	0.00	0.079
DHA	0.00	0.030
n6:n3	5:1	3.45:1
β carotene (mg)	-	0.40 (66.70 μg RE)
Vit. E (mg TE)	0.81	4.92
Vit. C (mg)	5.00	13.30
Osmolarity (mOsm/L)	250	380