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26 Grains and Pasta Highest in Selenium

Ranked by a serving size.
55μg Selenium = 100% DV
  1. Kamut Cooked
    54.9μg (100% DV) in 1 cup
  2. Cooked Couscous
    43.2μg (79% DV) in 1 cup, cooked
  3. Whole Wheat Pasta
    42.5μg (77% DV) in 1 cup spaghetti not packed
  4. Millet Flour
    38.9μg (71% DV) in 1 cup
  5. Egg Noodles (cooked)
    38.2μg (70% DV) in 1 cup
  6. Spinach Egg Noodles (cooked)
    34.9μg (63% DV) in 1 cup
  7. Cooked Pasta (unenriched)
    32.7μg (60% DV) in 1 cup spaghetti not packed
  8. Cooked Oatbran
    16.9μg (31% DV) in 1 cup
  9. Whole Grain Sorghum Flour
    14.8μg (27% DV) in 1 cup
  10. Cooked Amaranth
    13.5μg (25% DV) in 1 cup
  11. Cooked Pearled Barley
    13.5μg (25% DV) in 1 cup
  12. Cooked Oatmeal
    12.6μg (23% DV) in 1 cup
  13. Cooked Long-grain White Rice
    11.9μg (22% DV) in 1 cup
  14. Cooked Long-grain Brown Rice
    11.7μg (21% DV) in 1 cup
  15. Rice Noodles (cooked)
    7.9μg (14% DV) in 1 cup
  16. Cooked Spelt
    7.8μg (14% DV) in 1 cup
  17. Yellow Cornmeal (grits)
    6.3μg (11% DV) in 1 cup
  18. Quinoa Cooked
    5.2μg (9% DV) in 1 cup
  19. Canned Hominy
    5μg (9% DV) in 1 cup
  20. Gluten Free Corn Noodles (cooked)
    3.9μg (7% DV) in 1 cup
  21. Roasted Buckwheat Groats
    3.7μg (7% DV) in 1 cup
  22. Cornstarch
    3.6μg (7% DV) in 1 cup
  23. Cooked Millet
    1.6μg (3% DV) in 1 cup
  24. Cooked Wild Rice
    1.3μg (2% DV) in 1 cup
  25. Rice Bran
    1.2μg (2% DV) in 1 tablespoon
  26. Cooked Bulgur
    1.1μg (2% DV) in 1 cup

Data Source: USDA National Nutrient Database for Standard Reference, Release 28.