What do common mice eat? - briefly
House mice primarily consume seeds, grains, nuts, fruits, and occasional insects, often supplemented by human food waste. Their diet varies with availability, favoring high‑energy plant material.
What do common mice eat? - in detail
Typical mice are omnivorous mammals whose diet combines plant material, animal protein, and occasional human‑derived foods. Their natural intake includes:
- Seeds and grains – wheat, corn, rice, barley, and oats provide carbohydrates and essential fatty acids.
- Fruits and vegetables – berries, apples, carrots, and leafy greens supply vitamins, minerals, and fiber.
- Nuts and legumes – peanuts, sunflower seeds, soybeans, and peas offer protein and lipids.
- Insects and arthropods – beetles, moth larvae, and spiders contribute amino acids, cholesterol, and micronutrients.
- Fungal matter – mold spores and occasional mushrooms add B vitamins and trace elements.
- Anthropogenic scraps – kitchen waste, pet food, and processed grains are readily consumed in human‑occupied habitats.
Mice adjust their consumption according to seasonal availability. In spring and summer, fresh vegetation and insects dominate; during colder months, stored seeds and human refuse become primary sources. Water intake is derived from moist foods and free drinking water, with a typical requirement of 5–10 ml per day for a 20‑gram adult.
Digestive physiology supports rapid turnover: a short gastrointestinal tract processes high‑energy carbohydrates quickly, while a cecum ferments fiber and extracts additional nutrients. Metabolic rate demands frequent feeding; mice may ingest 10–15 % of their body weight daily.
Nutrient balance is critical for reproduction and growth. Adequate protein (≈15–20 % of diet) supports litter development, while calcium and phosphorus from plant sources maintain skeletal health. Deficiencies in vitamins A, D, or B complex manifest as reduced fertility, poor fur condition, and weakened immune response.
In laboratory settings, standardized rodent chow replicates these components, typically containing 18–20 % protein, 4–5 % fat, and controlled fiber, vitamins, and minerals to ensure consistent experimental conditions.