Table 3 Food Sources as a percentage of daily intake of each macronutrient
From: Food and macronutrient intake of elite Ethiopian distance runners
Food Sources (%) | Energy (kcal) | CHO (g) | Fat (g) | Protein (g) |
|---|---|---|---|---|
Porridge | 4.5 | 5.5 | 2.1 | 3.0 |
Bread | 15.2 | 18.7 | 4.7 | 17.5 |
Pasta | 10.0 | 12.0 | 3.1 | 13.4 |
Rice | 5.0 | 6.5 | 1.8 | 2.8 |
Injera | 20.8 | 27.3 | 4.8 | 16.5 |
Meat | 5.3 | 0.1 | 16.1 | 11.9 |
Lentils | 2.4 | 1.8 | 3.6 | 3.5 |
Sugara | 3.5 | 5.4 | 0.0 | 0.0 |
Eggs | 1.5 | 0.1 | 3.9 | 4.0 |
Milk | 1.3 | 0.6 | 3.1 | 2.1 |
Vegetable Oil | 10.2 | 0.0 | 43.5 | 0.0 |
Chick Peas | 1.0 | 0.9 | 0.6 | 1.9 |
Shiro | 2.1 | 1.5 | 2.4 | 4.7 |
Total | 83 | 85 | 90 | 84 |
Otherb | 17 | 15 | 10 | 16 |
Animal source | 12 | 1 | 27 | 24 |
Vegetable source | 88 | 99 | 73 | 76 |
Mean | 3194 | 545 | 83 | 99 |
SD | 329 | 49 | 14 | 13 |