Table 4.

Evaluation of differences between the different dishes including and excluding the dish made with Swiss chard

	Dishes including Swiss chard		Dishes excluding Swiss chard
	K-W p-value 1	P χ 2 p-value 2	K-W p-value 1	P χ 2 p-value 2
Colour	0.120	0.386	0.639	0.603
Smell	<0.001	0.003	0.426	0.261
Taste	<0.001	0.002	0.632	0.931
Overall	<0.001	0.039	0.599	0.931

p-value of <0.05 was considered statistically significant.

¹Kruskal-Wallis p-value refers to mean values. ²Pearson χ² p-value refers to frequency.