Fatty Acid and Sterol Profiles of Commonly Available Street Foods in Sri Lanka: Comparison to Other Countries in the Asian Region

Table 1

Composition, preparation methods, and serving size of selected ready-to-eat street foods in Sri Lanka.

Food item	No. of samples (total with subunits)	Category of food	Main ingredients	Preparation method	Serving size (g) ()
Fish roll	13 (39)	Snack	Flour, fish, potatoes, vegetables, bread crumbs, oils, and fats	Oil-fried (deep-fried) spring rolls containing cooked fish with potatoes and or vegetables
Fried rice	20 (52)	A meal	Rice, vegetables, meat or fish, fats, and oils	Stir-fried the cooked rice with vegetables/fish/meat
Dhal vada	12 (36)	Snack	Dhal (split lentils), oil, onions, and spices	Deep-fried the mixture of grounded lentils, onions, and spices
Uludu vada	14 (42)	Snack	Black gram (split black lentil/uludu, Vigna mungo), oil, onions, and spices	Deep-fried the mixture of ground gram, onions, and spices
Rice and curry	17 (45)	A meal	Rice, vegetables, meat or fish, and coconut milk	Cooked rice with several vegetable curries, cooked mainly using coconut oil and spices
Koththu	18 (44)	A meal	Flatbread (“rotty’), fried vegetables, meat/fish, fats, and oil	The chopped flatbread is mixed with fried vegetables and fried/cooked meat/fish or egg
Fish pastries	14 (42)	Snack	Flour, fish, potatoes, vegetables, bread crumbs, oil, and fats	Oil-fried (deep-fried) pastries containing cooked fish (with potatoes and or vegetables)

Serving size is determined by the average weight of replicate samples of each food group.