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Effect of selected components (on an “as-would-be-eaten” basis) in DGLVs on iron bioaccesibility.
| Variable # | Estimate (Standard Error) | p-Value |
|---|---|---|
| Intercept | 10.26 (3.24) | 0.09 |
| Calcium (mg/100 g) | −0.00 (0.03) | 0.99 |
| Iron (mg/100 g) | 0.13 (1.18) | 0.92 |
| Zinc (mg/100 g) | −0.87 (1.81) | 0.68 |
| β-carotene (μg/100 g) | −0.00 (0.00) | 0.35 |
| Ascorbic acid (mg/100 g) | 0.01 (0.08) | 0.93 |
| Total polyphenols (mg GAE/100 g) | −0.00 (0.01) | 0.91 |
| Protein (g/100 g) | 0.29 (0.78) | 0.74 |
# Coefficient of determination (R2 = 74.62).
