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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