Table 4.
Correlation coefficients for phytate, iron, zinc, and calcium content in 17 foods consumed in five villages in Chapare, Bolivia
| Food groups/Name | Phytate | Iron | Zinc |
|---|---|---|---|
| Cereals | |||
| Iron | −0.36a | ||
| Zinc | 0.09 | 0.14 | |
| Calcium | 0.28 | 0.53b | 0.36a |
| Pseudocereals | |||
| Iron | −0.18 | ||
| Zinc | −0.06 | 0.62b | |
| Calcium | 0.18 | 0.74b | 0.43a |
| Green legumes | |||
| Iron | .c | ||
| Zinc | .c | 0.10 | |
| Calcium | .c | 0.74b | −0.18 |
| Dry legumes | |||
| Iron | 0.18 | ||
| Zinc | 0.40a | 0.19 | |
| Calcium | −0.38a | −0.19 | 0.06 |
| Leafy vegetables | |||
| Iron | .c | ||
| Zinc | .c | 0.52a | |
| Calcium | .c | −0.80b | −0.58b |
| All food samples | |||
| Iron | −0.24b | ||
| Zinc | −0.19a | 0.66b | |
| Calcium | −0.32b | 0.47b | 0.58b |
a
Correlation is significant at the 0.05 level (two‐tailed).
b
Correlation is significant at the 0.01 level (two‐tailed).
c
Cannot be computed because at least one of the variables is constant.