NutriDB

🌰 Foods Highest in Selenium — TOP 30(per 100g)

Trace mineral that forms the antioxidant enzyme glutathione peroxidase. Brazil nuts and seafood are the densest sources. FDA Daily Value: 55μg.

#FoodSelenium(μg)
4081Beef, New Zealand, imported, tenderloin, separable lean and fat, cooked, fast fried5.7
4082Refried beans, canned, fat-free5.7
4083Buckwheat flour, whole-groat5.7
4084Snacks, M&M MARS, COMBOS Snacks Cheddar Cheese Pretzel5.7
4085Fast foods, onion rings, breaded and fried5.7
4086Babyfood, dinner, beef noodle, junior5.7
4087Lamb, New Zealand, imported, square-cut shoulder, separable lean and fat, cooked, slow roasted5.7
4088Shallots, freeze-dried5.7
4089Leeks, (bulb and lower-leaf portion), freeze-dried5.7
4090Lamb, Australian, imported, fresh, seam fat, raw5.7
4091Snacks, granola bar, chewy, reduced sugar, all flavors5.7
4092Lamb, Australian, imported, fresh, leg, whole (shank and sirloin), separable lean and fat, trimmed to 1/8" fat, cooked, roasted5.7
4093Beef, New Zealand, imported, tenderloin, separable lean only, cooked, fast fried5.7
4094CAMPBELL'S CHUNKY, Classic Chicken Noodle Soup5.7
4095Bologna, pork and turkey, lite5.6
4096Seeds, cottonseed flour, partially defatted (glandless)5.6
4097Cookies, vanilla wafers, higher fat5.6
4098Snacks, KELLOGG, KELLOGG'S, NUTRI-GRAIN Cereal Bars, fruit5.6
4099Rice, white, glutinous, unenriched, cooked5.6
4100Cookies, chocolate chip, refrigerated dough, baked5.6
4101Cookies, molasses5.6
4102Restaurant, Latino, Arroz con habichuelas colorados (Rice And Red Beans)5.6
4103Potatoes, mashed, dehydrated, prepared from granules with milk, water and margarine added5.6
4104Restaurant, Chinese, shrimp and vegetables5.6
4105Spices, saffron5.6
4106Onion rings, breaded, par fried, frozen, prepared, heated in oven5.6
4107Refried beans, canned, vegetarian5.6
4108Bread, cornbread, dry mix, enriched (includes corn muffin mix)5.6
4109Onion rings, breaded, par fried, frozen, prepared, heated in oven5.6
4110Restaurant, Latino, tripe soup5.6

4081–4110 of 6,646 foods

Data source: USDA FoodData Central (Public Domain) — fdc.nal.usda.gov