Selenium Content of Vegetables
(31 - 40)
2 μg
(per 200 g edible portion)
Onion (bulb, raw)
1 μg
(per 273 g edible portion)
Bamboo shoot (shoots, raw)
12 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, boiled)
10 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root without skin, raw)
11 μg
(per 1200 g edible portion)
Daikon, Japanese radish (root with skin, raw)
1 μg
(per 110 g edible portion)
Ginger (rhizome, raw)
0 μg
(per 1 g edible portion)
Perilla (leaves, raw)
1 μg
(per 160 g edible portion)
Komatsuna (leaves, raw)
2 μg
(per 215 g edible portion)
Edible burdock (root, raw)
-
(per 20 g edible portion)
Arrowhead (tuber, raw)
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