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Table 2 Comparison between the nine studied groups according to selenium content (μg/g)

From: Quantitative determination of selenium in the most common food items sold in Egypt

Groups N Selenium content (μg/g) H p
Min.–Max. Mean ± SD. Median
Drinks 10 0.0–4.30 0.69 ± 1.44 0.02 21.808* 0.005*
Nuts 10 0.03–5.89 2.29a ± 1.94 2.19
Sweetened products 10 0.0–6.20 1.56a ± 1.92 0.78
Carbohydrate 10 0.01–2.10 0.36b ± 0.64 0.13
Protein-rich foods 10 0.26–6.80 3.07ad ± 2.17 2.85
Fat 10 0.0–4.40 1.74a ± 1.86 1.03
Vegetables and fruits 10 0.02–2.30 1.06 ± 0.68 1.10
Meat 10 0.0–3.62 1.03e ± 1.22 0.58
Milk and dairy products 10 0.0–2.63 0.82e ± 0.93 0.58
  1. H Kruskal–Wallis test
  2. p p value for comparing between the nine groups
  3. *Statistically significant at p ≤ 0.05
  4. aSignificant with drinks group
  5. bSignificant with nuts group
  6. cSignificant with sweetened group
  7. dSignificant with carbohydrate group
  8. eSignificant with protein-rich foods group