Daptar eusi
Tabél ieu diadopsi ku kabutuhan sapopoé rata-rata pikeun selenium, nyaéta 55 mikrogram. Kolom "Persén kabutuhan sapopoé" nunjukkeun perséntase 100 gram produk anu nyugemakeun kabutuhan manusa sadidinten pikeun selenium.
Dahareun jangkung di SELENIUM:
| Ngaran Produk | Eusi selenium dina 100g | Persentase kabutuhan sapopoe |
| Dedak gandum | 77.6 µg | 141% |
| Sikina sunflower (siki sunflower) | 53 mcg | 96% |
| Oat dedak | 45.2 µg | 82% |
| Lauk salmon | 44.6 mcg | 81% |
| Endog hayam | 31.7 mcg | 58% |
| Kéju 18% (kandel) | 30 µg | 55% |
| Kéju 2% | 30 µg | 55% |
| Pondok kéju 9% (kandel) | 30 µg | 55% |
| curug | 30 µg | 55% |
| Gandum (sisikian, ragam lembut) | 29 mcg | 53% |
| Chickpeas | 28.5 mcg | 52% |
| Rye (sisikian) | 25.8 mcg | 47% |
| Kacang (sisikian) | 24.9 µg | 45% |
| Gandum (sisikian) | 23.8 µg | 43% |
| Parmesan kéju | 22.5 mcg | 41% |
| Sa'ir (sisikian) | 22.1 µg | 40% |
| Sangu (sisikian) | 20 mg | 36% |
| Lentil (sisikian) | 19.6 µg | 36% |
| Alur gandum | 19 µg | 35% |
| Pistachios | 19 µg | 35% |
| Sangu | 15.1 µg | 27% |
| Tipung béas | 15.1 µg | 27% |
| Kéju Feta | 15 µg | 27% |
| Kéju "Camembert" | 14.5 µg | 26% |
| Bawang bodas | 14.2 µg | 26% |
| Kéju Cheddar 50% | 13.9 µg | 25% |
| Bubuk susu 25% | 12 mcg | 22% |
| Susu dicorét | 10 µg | 18% |
| Buckwheat (henteu jero) | 8.3 µg | 15% |
| kacang | 7.2 µg | 13% |
| Tepung gandum tina 1 kelas | 6 mcg | 11% |
| Tepung gandum kelas 2 | 6 mcg | 11% |
| Tepung | 6 mcg | 11% |
| Tepung Wallpaper | 6 mcg | 11% |
Tingali daptar produk lengkep
| Suung Shiitake | 5.7 µg | 10% |
| Tepung gandum | 5.7 µg | 10% |
| walnut | 4.9 µg | 9% |
| Kacang héjo (seger) | 3.27 µg | 6% |
| Susu kentel sareng gula 8,5% | 3 mg | 5% |
| Suung tiram | 2.6 mcg | 5% |
| Brokoli | 2.5 mcg | 5% |
| almond | 2.5 mcg | 5% |
| Susu Acidophilus 1% | 2 mg | 4% |
| Acidophilus 3,2% | 2 mg | 4% |
| Acidophilus kana 3.2% amis | 2 mg | 4% |
| Acidophilus rendah gajih | 2 mg | 4% |
| Yogurt 1.5% | 2 mg | 4% |
| Yogurt 3,2% | 2 mg | 4% |
| 1% yogurt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir low-fat | 2 mg | 4% |
| Massa dadih nyaéta 16.5% gajih | 2 mg | 4% |
| Susu 1,5% | 2 mg | 4% |
| Susu 2,5% | 2 mg | 4% |
| Susu 3.2% | 2 mg | 4% |
| Susu 3,5% | 2 mg | 4% |
| Yogurt 2.5% tina | 2 mg | 4% |
| Cau | 1.5 g | 3% |
| Susu embe | 1.4 mcg | 3% |
| Bayam (hejo) | 1 µg | 2% |
Eusi selenium dina produk susu sareng produk endog:
| Ngaran Produk | Eusi selenium dina 100g | Persentase kabutuhan sapopoe |
| Susu Acidophilus 1% | 2 mg | 4% |
| Acidophilus 3,2% | 2 mg | 4% |
| Acidophilus kana 3.2% amis | 2 mg | 4% |
| Acidophilus rendah gajih | 2 mg | 4% |
| Yogurt 1.5% | 2 mg | 4% |
| Yogurt 3,2% | 2 mg | 4% |
| 1% yogurt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir low-fat | 2 mg | 4% |
| Massa dadih nyaéta 16.5% gajih | 2 mg | 4% |
| Susu 1,5% | 2 mg | 4% |
| Susu 2,5% | 2 mg | 4% |
| Susu 3.2% | 2 mg | 4% |
| Susu 3,5% | 2 mg | 4% |
| Susu embe | 1.4 mcg | 3% |
| Susu kentel sareng gula 8,5% | 3 mg | 5% |
| Bubuk susu 25% | 12 mcg | 22% |
| Susu dicorét | 10 µg | 18% |
| Yogurt 2.5% tina | 2 mg | 4% |
| Krim 10% | 0.4 µg | 1% |
| Krim 20% | 0.4 µg | 1% |
| Krim haseum 30% | 0.3 mcg | 1% |
| Kéju "Camembert" | 14.5 µg | 26% |
| Parmesan kéju | 22.5 mcg | 41% |
| Kéju Feta | 15 µg | 27% |
| Kéju Cheddar 50% | 13.9 µg | 25% |
| Kéju 18% (kandel) | 30 µg | 55% |
| Kéju 2% | 30 µg | 55% |
| Pondok kéju 9% (kandel) | 30 µg | 55% |
| curug | 30 µg | 55% |
| Endog hayam | 31.7 mcg | 58% |
Eusi selenium dina sereal, produk sereal sareng pulsa:
| Ngaran Produk | Eusi selenium dina 100g | Persentase kabutuhan sapopoe |
| Kacang héjo (seger) | 3.27 µg | 6% |
| Buckwheat (henteu jero) | 8.3 µg | 15% |
| Alur gandum | 19 µg | 35% |
| Sangu | 15.1 µg | 27% |
| Jagong amis | 0.6 µg | 1% |
| Tepung gandum | 5.7 µg | 10% |
| Tepung gandum tina 1 kelas | 6 mcg | 11% |
| Tepung gandum kelas 2 | 6 mcg | 11% |
| Tepung | 6 mcg | 11% |
| Tepung Wallpaper | 6 mcg | 11% |
| Tipung béas | 15.1 µg | 27% |
| Chickpeas | 28.5 mcg | 52% |
| Gandum (sisikian) | 23.8 µg | 43% |
| Oat dedak | 45.2 µg | 82% |
| Dedak gandum | 77.6 µg | 141% |
| Gandum (sisikian, ragam lembut) | 29 mcg | 53% |
| Sangu (sisikian) | 20 mg | 36% |
| Rye (sisikian) | 25.8 mcg | 47% |
| Kacang (sisikian) | 24.9 µg | 45% |
| Lentil (sisikian) | 19.6 µg | 36% |
| Sa'ir (sisikian) | 22.1 µg | 40% |
Eusi sélénium dina kacang, sareng siki:
| Ngaran Produk | Eusi selenium dina 100g | Persentase kabutuhan sapopoe |
| kacang | 7.2 µg | 13% |
| walnut | 4.9 µg | 9% |
| kacangan pinus | 0.7 µg | 1% |
| almond | 2.5 mcg | 5% |
| Sikina sunflower (siki sunflower) | 53 mcg | 96% |
| Pistachios | 19 µg | 35% |
Eusi sélénium dina buah, sayuran, buah garing:
| Ngaran Produk | Eusi selenium dina 100g | Persentase kabutuhan sapopoe |
| Alpuket | 0.4 µg | 1% |
| Basil (hejo) | 0.3 mcg | 1% |
| Cau | 1.5 g | 3% |
| Jahé (root) | 0.7 µg | 1% |
| Anjir garing | 0.6 µg | 1% |
| Kol | 0.3 mcg | 1% |
| Brokoli | 2.5 mcg | 5% |
| Kol | 0.6 µg | 1% |
| Kembang engkol | 0.6 µg | 1% |
| kentang | 0.3 mcg | 1% |
| Cilantro (hejo) | 0.9 µg | 2% |
| Cress (héjo) | 0.9 µg | 2% |
| Daun dandelion (hejo) | 0.5 mcg | 1% |
| Bawang héjo (pulpén) | 0.5 mcg | 1% |
| Bonténg | 0.3 mcg | 1% |
| Cabé amis (Bulgaria) | 0.3 mcg | 1% |
| Omat (tomat) | 0.4 µg | 1% |
| Radishes | 0.6 µg | 1% |
| Apu (héjo) | 0.6 µg | 1% |
| Seledri (akar) | 0.7 µg | 1% |
| plums | 0.3 mcg | 1% |
| Bawang bodas | 14.2 µg | 26% |
| Bayam (hejo) | 1 µg | 2% |
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