Selenium Content of Foods
(201 - 210)
4 μg
(per 140 g edible portion)
Bunashimeji (raw)
7 μg
(per 250 g edible portion)
Spinach (leaves, boiled)
7 μg
(per 250 g edible portion)
Spinach (leaves, raw)
1 μg
(per 25 g edible portion)
Parsley (leaves, raw)
1 μg
(per 20 g edible portion)
Daikon, Japanese radish, Pickle (fukujin-zuke)
4 μg
(per 140 g edible portion)
Turnip (leaves, raw)
-
(per 15 g edible portion)
Japanese chestnut (raw)
2 μg
(per 80 g edible portion)
Tempeh
2 μg
(per 60 g edible portion)
Yuba (wet type)
1 μg
(per 40 g edible portion)
Soybean, Whole bean (domestic, dried, boiled)
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