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

Table 3

Total fat, saturated fatty acids, monounsaturated fatty acids, polyunsaturated fatty acids, total unsaturated fatty acids, and omega fatty acids in ready-to-eat street foods of Sri Lanka: (a) fatty acid content in g/100 g of sample and (b) fatty acid content in g/serving size^#.

Food types

Fatty acids (g/100 g)

Fatty acids (g/serving size)

TF

SFA

MUFA

PUFA

TUFA

n3-PUFA

n6-PUFA

TF

SFA

MUFA

PUFA

TUFA

n3-PUFA

n6-PUFA

Mean (range)

Mean (range)

(a)

(b)

Fried rice; ()

6.06^c(3.03-11.72)

2.74^c; (1.15-5.68)

2.44^c; (1.23-4.31)

0.77^de; (0.43-1.36)

3.22^c; (1.66-5.67)

0.04^b; (0.01-0.08)

0.74^bc; (0.40-1.28)

30.28^a; (14.38-58.62)

13.70^a; (5.74-28.41)

12.21^a; (6.15-21.55)

3.87^a; (2.15-6.80)

16.09^a; (8.30-28.35)

0.18^a; (0.05-0.40)

3.69^a; (2.00-6.40)

Rice & curry; ()

3.69^c; (2.03-6.21)

1.90^c; (1.29-2.98)

1.23^cd; (0.40-2.21)

0.45^e; (0.22-0.69)

1.68^d; (0.68-2.88)

0.03^b; (0.01-0.13)

0.43^c; (0.22-0.68)

18.44^b; (10.16-31.05)

9.51^b; (6.45-11.92)

6.13^b; (2.00-11.05)

2.26^b; (1.10-3.45)

8.39^b; (3.40-14.40)

0.13^abc; (0.05-0.65)

2.15^b; (1.10-3.40)

Koththu; ()

6.43^c; (3.01-10.15)

3.15^c; (1.51-6.51)

2.25^cd; (0.65-4.11)

0.82^cde; (0.21-1.59)

3.07^cd; (1.01-5.69)

0.03^b; (0.01-0.08)

0.73^bc; (0.10-1.49)

28.93^a; (13.55-45.68)

14.18^a; (6.80-29.32)

10.13^a; (2.90-18.49)

3.67^a; (0.95-7.13)

13.80^a; (4.53-25.63)

0.15^ab; (0.05-0.36)

3.27^a; (0.45-6.71)

Rolls; ()

10.81^b; (6.00-21.53)

4.87^b; (2.65-10.23)

4.23^b; (2.32-8.43)

1.23^bc; (0.69-2.52)

5.46^b; (3.01-10.95)

0.11^a; (0.01-0.32)

1.07^b; (0.56-2.21)

6.48^c; (3.60 -12.92)

2.92^c; (1.59-6.14)

2.54^c; (1.39-5.06)

0.74^c; (0.41-1.51)

3.27^c; (1.81-6.57)

0.06^bcd; (0.01-0.19)

0.64^c; (0.34-1.33)

Pastry; ()

22.42^a; (15.03-26.01)

12.94^a; (7.98-15.47)

6.87^a; (5.43-8.01)

2.03^a; (1.31-2.77)

8.90^a; (6.12-10.25)

0.09^a; (0.05-0.14)

1.79^a; (1.08-2.46)

13.90^bc; (9.77-16.91)

8.02^b; (5.19-10.32)

4.26^bc; (3.37-4.97)

1.26^bc; (0.81-1.72)

5.52^bc; (3.79-6.36)

0.06^cd; (0.03-0.09)

1.11^bc; (0.67-1.53)

Dhal vada; ()

11.69^b; (5.32-15.52)

5.57^b; (2.59-7.87)

4.54^b; (1.92-5.97)

1.14^bcd; (0.04-1.62)

5.68^b; (1.96-7.37)

0.05^b; (0.01-0.10)

1.09^b; (0.03-1.53)

6.43^c; (2.93-8.53)

3.06^c; (1.42-4.33)

2.50^c; (1.06-3.28)

0.63^c; (0.02-0.89)

3.12^c; (1.08-4.05)

0.03^d; (0.01-0.06)

0.60^c; (0.02-0.84)

Uludu vada; ()

10.77^b; (5.09-17.36)

5.08^b; (2.40-8.35)

4.16^b; (2.05-7.20)

1.28^b; (0.44-2.54)

5.45^b; (2.49-9.00)

0.07^ab; (0.02-0.13)

1.06^b; (0.42-1.67)

7.11^c; (3.31-11.28)

3.35^c; (1.56-5.43)

2.75^c; (1.33-4.68)

0.85^c; (0.29-1.65)

3.59^c; (1.62-5.85)

0.04^cd; (0.01-0.08)

0.70^c; (0.27-1.09)

TF: total fat; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; TUFA: total unsaturated fatty acids (); n3-PUFA: total omega-3 fatty acids; n6-PUFA: total omega-6 fatty acids. ^#Serving size of each food group is presented in Table 1. Results expressed as mean with range of results of all analysed samples of each RTE food type. Values within a column followed by different letters are significantly different at .