The amount of Vegetables that contain 20 μg of Selenium (11 - 20)

• 

  1 μg

  (per 25 g edible portion)

  Kanpyo (raw)
  × 20
• 

  1 μg

  (per 80 g edible portion)

  Edamame (frozen)
  × 20
• 

  2 μg

  (per 205 g edible portion)

  East Indian lotus root (rhizome, raw)
  × 10
• 

  1 μg

  (per 140 g edible portion)

  Lily bulb (bulb, raw)
  × 20
• 

  1 μg

  (per 50 g edible portion)

  Kiri-mitsuba (leaves, raw)
  × 20
• 

  1 μg

  (per 55 g edible portion)

  Garlic (bulb, raw)
  × 20
• 

  1 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, boiled)
  × 20
• 

  1 μg

  (per 130 g edible portion)

  Carrot, regular (root without skin, raw)
  × 20
• 

  1 μg

  (per 100 g edible portion)

  Chinese chive (leaves, raw)
  × 20
• 

  2 μg

  (per 180 g edible portion)

  Turnip rape (flower buds and stems, raw)
  × 10