The amount of Vegetables that contain 49 μg of Selenium (1 - 10)

• 

  5 μg

  (per 80 g edible portion)

  Wasabi (rhizome, raw)
  × 9.8
• 

  1 μg

  (per 15 g edible portion)

  Ginger (pickles, sweetened)
  × 49
• 

  7 μg

  (per 250 g edible portion)

  Spinach (leaves, boiled)
  × 7
• 

  7 μg

  (per 250 g edible portion)

  Spinach (leaves, raw)
  × 7
• 

  1 μg

  (per 25 g edible portion)

  Parsley (leaves, raw)
  × 49
• 

  1 μg

  (per 20 g edible portion)

  Daikon, Japanese radish, Pickle (fukujin-zuke)
  × 49
• 

  4 μg

  (per 140 g edible portion)

  Turnip (leaves, raw)
  × 12.3
• 

  3 μg

  (per 290 g edible portion)

  Broccoli (inflorescence, raw)
  × 16.3
• 

  3 μg

  (per 150 g edible portion)

  Garland chrysanthemum (leaves, raw)
  × 16.3
• 

  3 μg

  (per 200 g edible portion)

  Kyona (leaves, raw)
  × 16.3