The amount of Cereals that contain 35 μg of Selenium (21 - 30)

• 

  1 μg

  (per 15 g edible portion)

  Wheat flour (medium flour, second grade)
  × 35
• 

  1 μg

  (per 15 g edible portion)

  Wheat flour (medium flour, first grade)
  × 35
• 

  1 μg

  (per 15 g edible portion)

  Corn (corn grits)
  × 35
• 

  1 μg

  (per 20 g edible portion)

  Corn (whole grain, raw)
  × 35
• 

  12 μg

  (per 200 g edible portion)

  Somen and Hiyamugi (dry form, boiled)
  × 2.9
• 

  11 μg

  (per 175 g edible portion)

  Udon (wet form, raw)
  × 3.2
• 

  1 μg

  (per 10 g edible portion)

  Corn (cornflakes)
  × 35
• 

  1 μg

  (per 20 g edible portion)

  Japanese barnyard millet (milled grain, raw)
  × 35
• 

  2 μg

  (per 50 g edible portion)

  Yaki-onigiri
  × 17.5
• 

  1 μg

  (per 15 g edible portion)

  Wheat flour (soft flour, first grade)
  × 35