Selenium Content of Cereals
(21 - 30)
1 μg
(per 15 g edible portion)
Wheat flour (medium flour, second grade)
1 μg
(per 15 g edible portion)
Wheat flour (medium flour, first grade)
1 μg
(per 15 g edible portion)
Corn (corn grits)
1 μg
(per 20 g edible portion)
Corn (whole grain, raw)
12 μg
(per 200 g edible portion)
Somen and Hiyamugi (dry form, boiled)
11 μg
(per 175 g edible portion)
Udon (wet form, raw)
1 μg
(per 10 g edible portion)
Corn (cornflakes)
1 μg
(per 20 g edible portion)
Japanese barnyard millet (milled grain, raw)
-
(per 10 g edible portion)
Joshin powder
2 μg
(per 50 g edible portion)
Yaki-onigiri
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