The amount of Vegetables that contain 150 μg of Selenium (21 - 30)

• 

  2 μg

  (per 220 g edible portion)

  Tomato (fruit, raw)
  × 75
• 

  1 μg

  (per 160 g edible portion)

  Qing gin cai (leaves, raw)
  × 150
• 

  2 μg

  (per 200 g edible portion)

  Onion (bulb, raw)
  × 75
• 

  1 μg

  (per 273 g edible portion)

  Bamboo shoot (shoots, raw)
  × 150
• 

  12 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, boiled)
  × 12.5
• 

  10 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root without skin, raw)
  × 15
• 

  11 μg

  (per 1200 g edible portion)

  Daikon, Japanese radish (root with skin, raw)
  × 13.6
• 

  1 μg

  (per 110 g edible portion)

  Ginger (rhizome, raw)
  × 150
• 

  1 μg

  (per 160 g edible portion)

  Komatsuna (leaves, raw)
  × 150
• 

  2 μg

  (per 215 g edible portion)

  Edible burdock (root, raw)
  × 75