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

Journal of the Egyptian Public Health Association

Table 3 Significance and non-significance of differences between nine studied groups according to selenium content

Groups	Nuts	Sweetened product	Carbohydrate	Protein-rich foods	Fat	Vegetables and fruits	Meat	Milk and milk products
Beverages	0.003^*	0.048^*	0.697	< 0.001^*	0.044^*	0.055	0.281	0.260
Nuts		0.338	0.011^*	0.475	0.353	0.306	0.063	0.070
Sweetened			0.111	0.094	0.976	0.949	0.366	0.392
Carbohydrate				0.001^*	0.105	0.127	0.491	0.462
Protein-rich foods					0.100	0.082	0.010^*	0.011^*
Fat						0.925	0.351	0.376
Vegetables and fruits							0.402	0.428
Meat								0.962
Milk and dairy products

The p value for Dunn’s multiple comparison test comparing between each two groups
*Statistically significant at p ≤ 0.05