Table 1.

Total and Trans Fat Content of Snacks Sampled From Village Settings

Snack Name and Description	Weight of Snack, ga	Total Fat, g	Fat per 100-g Serving, g	Saturated Fatty Acidsb	Monounsaturated Fatty Acidsb	Polyunsaturated Fatty Acidsb	Trans Fatty Acidsb
Packaged unlabeled snacks
Bhindi (wheat puffs)	4.00	0.32	8.00	61.27	19.11	18.45	0.53
Sweet biscuits (1 biscuit)	5.40	0.76	14.07	53.72	33.28	11.43	0.00
Salted biscuits (1 biscuit)c	4.50	1.56	34.67
Rusk (dry biscuit, twice-baked bread)	8.00	1.68	21.00	44.42	13.70	40.77	0.29
Pao (bread buns)	2.00	0.08	4.00	34.13	18.96	41.53	1.15
Fan (wafer-shaped, flaky, salted pastry puffs)	28.78	6.91	24.01	87.00	2.17	0.51	10.25
Open snacks
Mixture (salted tidbits in a pack-mix of wheat and lentils)	10.00	6.48	64.80	42.79	36.71	12.22	0.39
Mathri (fried, salted thick wheat crackers)	11.00	6.29	57.18	18.19	22.79	57.76	1.26
Moong dal (savory lentils)	21.00	3.74	17.81	59.39	19.41	18.15	0.60
Soan papdi (a flaky sweet made of graham flour)	20.00	7.80	39.00	62.94	12.05	15.03	9.86
Freshly prepared snacks
Samosaa (potato-stuffed, deep-fried, salted, refined-wheat flour pockets)	79.25	23.46	29.62	60.21	14.25	13.27	10.35
Kachori (deep-fried, salted, puffed bread made of wheat flour)	55.70	17.82	31.99	45.73	1.84	31.49	11.67
Bread pakora (deep-fried graham flour–coated bread triangles)	67.50	32.13	47.60	25.95	23.24	41.36	0.37
Bhatura (deep-fried, leavened, puffed bread made of refined wheat flour)	33.00	3.30	10.00	47.01	37.40	9.09	0.00

^aThe weight reflects the serving size in which the snack was sold in the village markets, with the exception of biscuits, which refers to the weight of 1 biscuit.

^bExpressed as a percentage of total fatty acids.

^cFatty acid profile not available.