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

Table 5

WHO/FAO nutritional daily intakes (NIGs), percentage samples to lower and upper limits (L_NIG, U_NIG) of NIGs.

Fatty acid	NIG, %E	For 2000 kcal daily intake NIGs in grams		Food group (meals)	% samples of each group having each fat component
					<L_NIG	>U_NIG
		L_NIG (g)	U_NIG (g)
TF	15-30	33.0	67.0	Fried rice	65	0
				Rice and curry	100	0
				Koththu	67	0
SFA	<10	—	22.2	Fried rice	—	6
				Rice and curry		0
				Koththu		11
PUFA	6 -10	13.33	22.22	Fried rice	100	0
				Rice and curry	100	0
				Koththu	100	0
n6-PUFA	5-8	11.1	17.8	Fried rice	100	0
				Rice and curry	100	0
				Koththu	100	0
n3-PUFA	1-2	2.2	4.4	Fried rice	100	0
				Rice and curry	100	0
				Koththu	100	0

L_NIG: lower limit of WHO-recommended population nutrient intake goals; U_NIG: upper limit of WHO-recommended population nutrient intake goals; %E: daily total energy intake percentage. TF: total fat; SFA: saturated fatty acids; MUFA: monounsaturated fatty acids; PUFA: polyunsaturated fatty acids; n3-PUFA: total omega-3 fatty acids; n6-PUFA: total omega-6 fatty acids.