Selenium Content of Cereals
(31 - 40)
1 μg
(per 15 g edible portion)
Wheat flour (soft flour, first grade)
-
(per 15 g edible portion)
Shiratamako
2 μg
(per 75 g edible portion)
Rice vermicelli (raw)
1 μg
(per 20 g edible portion)
Rice, Paddy rice grain (brown rice, raw)
-
(per 15 g edible portion)
Wheat flour (soft flour, second grade)
-
(per 15 g edible portion)
Rye (whole flour)
3 μg
(per 150 g edible portion)
Sekihan
1 μg
(per 60 g edible portion)
Rice cake
2 μg
(per 100 g edible portion)
Rice-koji
2 μg
(per 75 g edible portion)
Rice, Paddy rice grain (well-milled rice with embryo, raw)
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