Selenium Content of Vegetables
(11 - 20)
-
(per 10 g edible portion)
Kiriboshi-daikon
3 μg
(per 150 g edible portion)
Garland chrysanthemum (leaves, raw)
0 μg
(per 4 g edible portion)
Watercress (stems and leaves, raw)
3 μg
(per 200 g edible portion)
Kyona (leaves, raw)
1 μg
(per 25 g edible portion)
Kanpyo (raw)
1 μg
(per 80 g edible portion)
Edamame (frozen)
2 μg
(per 205 g edible portion)
East Indian lotus root (rhizome, raw)
1 μg
(per 140 g edible portion)
Lily bulb (bulb, raw)
-
(per 25 g edible portion)
Tossa jute (stems and leaves, raw)
-
(per 10 g edible portion)
Alfalfa sprout (raw)
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