Cereals Low in Selenium (21st - 40th) (per 100 g edible portion)

• Wheat flour (soft flour, second grade)
  
  3 μg
• Premixed flour (for hot cake)
  
  3 μg
• Rice, Paddy rice grain (brown rice, raw)
  
  3 μg
• Rice vermicelli (raw)
  
  3 μg
• Shiratamako
  
  3 μg
• Wheat flour (soft flour, first grade)
  
  4 μg
• Yaki-onigiri
  
  4 μg
• Joshin powder
  
  4 μg
• Japanese barnyard millet (milled grain, raw)
  
  4 μg
• Wheat, Whole grain (imported, soft, raw)
  
  5 μg
• Corn (cornflakes)
  
  5 μg
• Udon (wet form, raw)
  
  6 μg
• Somen and Hiyamugi (dry form, boiled)
  
  6 μg
• Corn (whole grain, raw)
  
  6 μg
• Corn (corn grits)
  
  6 μg
• Wheat flour (medium flour, first grade)
  
  7 μg
• Wheat flour (medium flour, second grade)
  
  7 μg
• Buckwheat flour (straight)
  
  7 μg
• Buckwheat flour (inner layer)
  
  7 μg
• Precooked Chinese noodles (dried by hot air)
  
  8 μg