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 |