Konten
Tabel ini diadopsi oleh kebutuhan harian rata-rata untuk selenium, yaitu 55 mikrogram. Kolom “Persen kebutuhan harian” menunjukkan berapa persen dari 100 gram produk yang memenuhi kebutuhan harian manusia akan selenium.
MAKANAN TINGGI SELENIUM:
| Nama produk | Kandungan selenium dalam 100g | Persentase kebutuhan harian |
| Dedak gandum | 77.6 µg | 141% |
| Biji bunga matahari (sunflower seeds) | 53 mcg | 96% |
| Oat bran | 45.2 µg | 82% |
| Ikan salmon | 44.6 mcg | 81% |
| Telur ayam | 31.7 mcg | 58% |
| Keju 18% (tebal) | 30 µg | 55% |
| Keju 2% | 30 µg | 55% |
| Keju cottage 9% (tebal) | 30 µg | 55% |
| Dadih | 30 µg | 55% |
| Gandum (biji-bijian, varietas lunak) | 29 mcg | 53% |
| Buncis | 28.5 mcg | 52% |
| Rye (biji-bijian) | 25.8 mcg | 47% |
| Kacang (biji-bijian) | 24.9 µg | 45% |
| Oat (biji-bijian) | 23.8 µg | 43% |
| Keju parmesan | 22.5 mcg | 41% |
| Barley (biji-bijian) | 22.1 µg | 40% |
| Beras (biji-bijian) | 20 mg | 36% |
| Lentil (biji-bijian) | 19.6 µg | 36% |
| Menir gandum | 19 µg | 35% |
| Kacang pistasi | 19 µg | 35% |
| Beras | 15.1 µg | 27% |
| Tepung beras | 15.1 µg | 27% |
| Keju feta | 15 µg | 27% |
| Keju "Camembert" | 14.5 µg | 26% |
| Bawang putih | 14.2 µg | 26% |
| Keju cheddar 50% | 13.9 µg | 25% |
| Susu bubuk 25% | 12 mcg | 22% |
| Susu skim | 10 µg | 18% |
| Soba (tidak digiling) | 8.3 µg | 15% |
| Kacang tanah | 7.2 µg | 13% |
| Tepung terigu 1 grade | 6 mcg | 11% |
| Tepung terigu grade 2 | 6 mcg | 11% |
| Tepung | 6 mcg | 11% |
| Wallpaper Tepung | 6 mcg | 11% |
Lihat daftar produk lengkap
| Jamur shitake | 5.7 µg | 10% |
| Tepung soba | 5.7 µg | 10% |
| Buah kenari | 4.9 µg | 9% |
| Kacang hijau (segar) | 3.27 µg | 6% |
| Susu kental dengan gula 8,5% | 3 mg | 5% |
| jamur tiram | 2.6 mcg | 5% |
| Brokoli | 2.5 mcg | 5% |
| Kacang almond | 2.5 mcg | 5% |
| Susu acidophilus 1% | 2 mg | 4% |
| Asidofilus 3,2% | 2 mg | 4% |
| Acidophilus manis sampai 3.2% | 2 mg | 4% |
| Acidophilus rendah lemak | 2 mg | 4% |
| Yogurt 1.5% | 2 mg | 4% |
| Yogurt 3,2% | 2 mg | 4% |
| 1% yoghurt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir rendah lemak | 2 mg | 4% |
| Massa dadih adalah 16.5% lemak | 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% dari | 2 mg | 4% |
| pisang | 1.5 gram | 3% |
| Susu kambing | 1.4 mcg | 3% |
| Bayam (sayuran hijau) | 1 µg | 2% |
Kandungan selenium dalam produk susu dan produk telur:
| Nama produk | Kandungan selenium dalam 100g | Persentase kebutuhan harian |
| Susu acidophilus 1% | 2 mg | 4% |
| Asidofilus 3,2% | 2 mg | 4% |
| Acidophilus manis sampai 3.2% | 2 mg | 4% |
| Acidophilus rendah lemak | 2 mg | 4% |
| Yogurt 1.5% | 2 mg | 4% |
| Yogurt 3,2% | 2 mg | 4% |
| 1% yoghurt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir rendah lemak | 2 mg | 4% |
| Massa dadih adalah 16.5% lemak | 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 kambing | 1.4 mcg | 3% |
| Susu kental dengan gula 8,5% | 3 mg | 5% |
| Susu bubuk 25% | 12 mcg | 22% |
| Susu skim | 10 µg | 18% |
| Yogurt 2.5% dari | 2 mg | 4% |
| Krim 10% | 0.4 µg | 1% |
| Krim 20% | 0.4 µg | 1% |
| Krim asam 30% | 0.3 mcg | 1% |
| Keju "Camembert" | 14.5 µg | 26% |
| Keju parmesan | 22.5 mcg | 41% |
| Keju feta | 15 µg | 27% |
| Keju cheddar 50% | 13.9 µg | 25% |
| Keju 18% (tebal) | 30 µg | 55% |
| Keju 2% | 30 µg | 55% |
| Keju cottage 9% (tebal) | 30 µg | 55% |
| Dadih | 30 µg | 55% |
| Telur ayam | 31.7 mcg | 58% |
Kandungan selenium dalam sereal, produk sereal dan kacang-kacangan:
| Nama produk | Kandungan selenium dalam 100g | Persentase kebutuhan harian |
| Kacang hijau (segar) | 3.27 µg | 6% |
| Soba (tidak digiling) | 8.3 µg | 15% |
| Menir gandum | 19 µg | 35% |
| Beras | 15.1 µg | 27% |
| Jagung manis | 0.6 µg | 1% |
| Tepung soba | 5.7 µg | 10% |
| Tepung terigu 1 grade | 6 mcg | 11% |
| Tepung terigu grade 2 | 6 mcg | 11% |
| Tepung | 6 mcg | 11% |
| Wallpaper Tepung | 6 mcg | 11% |
| Tepung beras | 15.1 µg | 27% |
| Buncis | 28.5 mcg | 52% |
| Oat (biji-bijian) | 23.8 µg | 43% |
| Oat bran | 45.2 µg | 82% |
| Dedak gandum | 77.6 µg | 141% |
| Gandum (biji-bijian, varietas lunak) | 29 mcg | 53% |
| Beras (biji-bijian) | 20 mg | 36% |
| Rye (biji-bijian) | 25.8 mcg | 47% |
| Kacang (biji-bijian) | 24.9 µg | 45% |
| Lentil (biji-bijian) | 19.6 µg | 36% |
| Barley (biji-bijian) | 22.1 µg | 40% |
Kandungan selenium dalam kacang-kacangan, dan biji-bijian:
| Nama produk | Kandungan selenium dalam 100g | Persentase kebutuhan harian |
| Kacang tanah | 7.2 µg | 13% |
| Buah kenari | 4.9 µg | 9% |
| kacang pinus | 0.7 µg | 1% |
| Kacang almond | 2.5 mcg | 5% |
| Biji bunga matahari (sunflower seeds) | 53 mcg | 96% |
| Kacang pistasi | 19 µg | 35% |
Kandungan selenium dalam buah-buahan, sayuran, buah-buahan kering:
| Nama produk | Kandungan selenium dalam 100g | Persentase kebutuhan harian |
| Alpukat | 0.4 µg | 1% |
| Basil (hijau) | 0.3 mcg | 1% |
| pisang | 1.5 gram | 3% |
| Akar jahe) | 0.7 µg | 1% |
| Buah ara dikeringkan | 0.6 µg | 1% |
| Kubis | 0.3 mcg | 1% |
| Brokoli | 2.5 mcg | 5% |
| Kubis | 0.6 µg | 1% |
| Kol kembang | 0.6 µg | 1% |
| Kentang | 0.3 mcg | 1% |
| Ketumbar (hijau) | 0.9 µg | 2% |
| Selada (hijau) | 0.9 µg | 2% |
| Daun dandelion (sayuran hijau) | 0.5 mcg | 1% |
| Bawang hijau (pena) | 0.5 mcg | 1% |
| Timun | 0.3 mcg | 1% |
| Lada manis (Bulgaria) | 0.3 mcg | 1% |
| Tomat (tomat) | 0.4 µg | 1% |
| Lobak | 0.6 µg | 1% |
| Selada (sayuran hijau) | 0.6 µg | 1% |
| Akar seledri) | 0.7 µg | 1% |
| Plum | 0.3 mcg | 1% |
| Bawang putih | 14.2 µg | 26% |
| Bayam (sayuran hijau) | 1 µg | 2% |
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