ọdịnaya
A na-anakwere tebụl ndị a site na mkpa kwa ụbọchị maka selenium, nke bụ 55 microgram. Kọlụm "Pasent nke ihe a chọrọ kwa ụbọchị" na-egosi pasent 100 nke gram XNUMX nke ngwaahịa ahụ na-egbo mkpa ụmụ mmadụ kwa ụbọchị maka selenium.
Nri dị elu na ihe egwuregwu:
| Product aha | Ọdịnaya nke selenium na 100g | Onu ogugu nke ubochi obula |
| Ọka wit | 77.6 mg | 141% |
| Sunflower osisi (sunflower osisi) | 53 mcg | 96% |
| Oat bran | 45.2 mg | 82% |
| Salmọn | 44.6 mcg | 81% |
| Akwa ọkụkọ | 31.7 mcg | 58% |
| Chiiz 18% (obi ike) | 30 mg | 55% |
| Chiiz 2% | 30 mg | 55% |
| Chiiz ụlọ 9% (obi ike) | 30 mg | 55% |
| Ederede | 30 mg | 55% |
| Wheat (ọka, adụ dị iche iche) | 29 mcg | 53% |
| Chickpeas | 28.5 mcg | 52% |
| Rye (ọka) | 25.8 mcg | 47% |
| Agwa (ọka) | 24.9 mg | 45% |
| Oat (ọka) | 23.8 mg | 43% |
| Parmesan Chiiz | 22.5 mcg | 41% |
| Ọka bali (ọka) | 22.1 mg | 40% |
| Osikapa (ọka) | 20 mg | 36% |
| Lentils (ọka) | 19.6 mg | 36% |
| Ogbe wheat | 19 mg | 35% |
| Pistachios | 19 mg | 35% |
| Rice | 15.1 mg | 27% |
| Iyi ọka | 15.1 mg | 27% |
| Feta Chiiz | 15 mg | 27% |
| Chiiz “Camembert” | 14.5 mg | 26% |
| Galiki | 14.2 mg | 26% |
| Chiiz Chehed 50% | 13.9 mg | 25% |
| Mmiri ara ehi ntụ ntụ 25% | 12 mcg | 22% |
| Mmiri aracha achagharịrị | 10 mg | 18% |
| Buckwheat (ala) | 8.3 mg | 15% |
| Obere | 7.2 mg | 13% |
| Ntụ ọka wit nke 1 ọkwa | 6 mcg | 11% |
| Ntụ ọka wheat 2nd ọkwa | 6 mcg | 11% |
| Ntụ ọka | 6 mcg | 11% |
| Akwụkwọ ahụaja ntụ ọka | 6 mcg | 11% |
Hụ ndepụta ngwaahịa zuru ezu
| Shiitake ero | 5.7 mg | 10% |
| Ntụ ọka Buckwheat | 5.7 mg | 10% |
| ukpa | 4.9 mg | 9% |
| Peas Green (ohuru) | 3.27 mg | 6% |
| Mbara mmiri ara ehi na sugar 8,5% | 3 mg | 5% |
| Olu oporo | 2.6 mcg | 5% |
| Brọkọlị | 2.5 mcg | 5% |
| Almọnd | 2.5 mcg | 5% |
| Acidophilus mmiri ara ehi 1% | 2 mg | 4% |
| Acidophilus 3,2% | 2 mg | 4% |
| Acidophilus ka 3.2% ụtọ | 2 mg | 4% |
| Acidophilus dị ala | 2 mg | 4% |
| Yogọt 1.5% | 2 mg | 4% |
| Yogọt 3,2% | 2 mg | 4% |
| 1% yogọt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir nke nwere obere ume | 2 mg | 4% |
| Ogologo nke curd bụ abụba 16.5% | 2 mg | 4% |
| Mmiri ara ehi 1,5% | 2 mg | 4% |
| Mmiri ara ehi 2,5% | 2 mg | 4% |
| Mmiri ara ehi 3.2% | 2 mg | 4% |
| Mmiri ara ehi 3,5% | 2 mg | 4% |
| Yogọt 2.5% nke | 2 mg | 4% |
| Unere | 1.5 g | 3% |
| Ewu mmiri ara | 1.4 mcg | 3% |
| Akwụkwọ nri (elu) | 1 mg | 2% |
Ọdịnaya nke selenium na ngwaahịa mmiri ara ehi na ngwaahịa akwa:
| Product aha | Ọdịnaya nke selenium na 100g | Onu ogugu nke ubochi obula |
| Acidophilus mmiri ara ehi 1% | 2 mg | 4% |
| Acidophilus 3,2% | 2 mg | 4% |
| Acidophilus ka 3.2% ụtọ | 2 mg | 4% |
| Acidophilus dị ala | 2 mg | 4% |
| Yogọt 1.5% | 2 mg | 4% |
| Yogọt 3,2% | 2 mg | 4% |
| 1% yogọt | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Kefir nke nwere obere ume | 2 mg | 4% |
| Ogologo nke curd bụ abụba 16.5% | 2 mg | 4% |
| Mmiri ara ehi 1,5% | 2 mg | 4% |
| Mmiri ara ehi 2,5% | 2 mg | 4% |
| Mmiri ara ehi 3.2% | 2 mg | 4% |
| Mmiri ara ehi 3,5% | 2 mg | 4% |
| Ewu mmiri ara | 1.4 mcg | 3% |
| Mbara mmiri ara ehi na sugar 8,5% | 3 mg | 5% |
| Mmiri ara ehi ntụ ntụ 25% | 12 mcg | 22% |
| Mmiri aracha achagharịrị | 10 mg | 18% |
| Yogọt 2.5% nke | 2 mg | 4% |
| Ude 10% | 0.4 mg | 1% |
| Ude 20% | 0.4 mg | 1% |
| Ude gbara ụka 30% | 0.3 mcg | 1% |
| Chiiz “Camembert” | 14.5 mg | 26% |
| Parmesan Chiiz | 22.5 mcg | 41% |
| Feta Chiiz | 15 mg | 27% |
| Chiiz Chehed 50% | 13.9 mg | 25% |
| Chiiz 18% (obi ike) | 30 mg | 55% |
| Chiiz 2% | 30 mg | 55% |
| Chiiz ụlọ 9% (obi ike) | 30 mg | 55% |
| Ederede | 30 mg | 55% |
| Akwa ọkụkọ | 31.7 mcg | 58% |
Ọdịnaya selenium na ọka, ngwaahịa ọka na mkpụrụ osisi:
| Product aha | Ọdịnaya nke selenium na 100g | Onu ogugu nke ubochi obula |
| Peas Green (ohuru) | 3.27 mg | 6% |
| Buckwheat (ala) | 8.3 mg | 15% |
| Ogbe wheat | 19 mg | 35% |
| Rice | 15.1 mg | 27% |
| Ọka | 0.6 mg | 1% |
| Ntụ ọka Buckwheat | 5.7 mg | 10% |
| Ntụ ọka wit nke 1 ọkwa | 6 mcg | 11% |
| Ntụ ọka wheat 2nd ọkwa | 6 mcg | 11% |
| Ntụ ọka | 6 mcg | 11% |
| Akwụkwọ ahụaja ntụ ọka | 6 mcg | 11% |
| Iyi ọka | 15.1 mg | 27% |
| Chickpeas | 28.5 mcg | 52% |
| Oat (ọka) | 23.8 mg | 43% |
| Oat bran | 45.2 mg | 82% |
| Ọka wit | 77.6 mg | 141% |
| Wheat (ọka, adụ dị iche iche) | 29 mcg | 53% |
| Osikapa (ọka) | 20 mg | 36% |
| Rye (ọka) | 25.8 mcg | 47% |
| Agwa (ọka) | 24.9 mg | 45% |
| Lentils (ọka) | 19.6 mg | 36% |
| Ọka bali (ọka) | 22.1 mg | 40% |
Ọdịnaya nke selenium ke akụ, na osisi:
| Product aha | Ọdịnaya nke selenium na 100g | Onu ogugu nke ubochi obula |
| Obere | 7.2 mg | 13% |
| ukpa | 4.9 mg | 9% |
| Nri mkpụrụ | 0.7 mg | 1% |
| Almọnd | 2.5 mcg | 5% |
| Sunflower osisi (sunflower osisi) | 53 mcg | 96% |
| Pistachios | 19 mg | 35% |
Ọdịnaya nke selenium na mkpụrụ osisi, akwụkwọ nri, mkpụrụ osisi a mịrị amị:
| Product aha | Ọdịnaya nke selenium na 100g | Onu ogugu nke ubochi obula |
| Ube oyibo | 0.4 mg | 1% |
| Basil (akwụkwọ ndụ akwụkwọ ndụ) | 0.3 mcg | 1% |
| Unere | 1.5 g | 3% |
| Jinja (mgbọrọgwụ) | 0.7 mg | 1% |
| Mkpụrụ fig a mịrị amị | 0.6 mg | 1% |
| Kabeji | 0.3 mcg | 1% |
| Brọkọlị | 2.5 mcg | 5% |
| Kabeji | 0.6 mg | 1% |
| Kọlịflawa | 0.6 mg | 1% |
| Poteto | 0.3 mcg | 1% |
| Cilantro (akwụkwọ ndụ akwụkwọ ndụ) | 0.9 mg | 2% |
| Cress (elu) | 0.9 mg | 2% |
| Dandelion doo (elu) | 0.5 mcg | 1% |
| Green eyịm (pen) | 0.5 mcg | 1% |
| Kukumba | 0.3 mcg | 1% |
| Ose ụtọ (Bulgarian) | 0.3 mcg | 1% |
| Tomato (mkpụrụ osisi) | 0.4 mg | 1% |
| Radishes | 0.6 mg | 1% |
| Letus (elu) | 0.6 mg | 1% |
| Celery (mgbọrọgwụ) | 0.7 mg | 1% |
| Prunes | 0.3 mcg | 1% |
| Galiki | 14.2 mg | 26% |
| Akwụkwọ nri (elu) | 1 mg | 2% |
Ndị Ukwuu