Selenium Content of Vegetables
(1 - 10)
5 μg
(per 80 g edible portion)
Wasabi (rhizome, raw)
1 μg
(per 15 g edible portion)
Ginger (pickles, sweetened)
-
(per 12 g edible portion)
Sweet pepper (fruit, sauted)
-
(per 12 g edible portion)
Sweet pepper (fruit, 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)
3 μg
(per 290 g edible portion)
Broccoli (inflorescence, raw)
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