Selenium Content of Vegetables
(21 - 30)
-
(per 20 g edible portion)
Myoga (spike, raw)
1 μg
(per 50 g edible portion)
Kiri-mitsuba (leaves, raw)
1 μg
(per 55 g edible portion)
Garlic (bulb, raw)
1 μg
(per 130 g edible portion)
Carrot, regular (root without skin, boiled)
1 μg
(per 130 g edible portion)
Carrot, regular (root without skin, raw)
1 μg
(per 100 g edible portion)
Chinese chive (leaves, raw)
2 μg
(per 180 g edible portion)
Turnip rape (flower buds and stems, raw)
2 μg
(per 220 g edible portion)
Tomato (fruit, raw)
1 μg
(per 160 g edible portion)
Qing gin cai (leaves, raw)
0 μg
(per 10 g edible portion)
Japanese angelica-tree (spears, raw)
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