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28 Grains and Pasta Highest in Selenium

Ranked by a serving size.

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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. Oat Bran
    42.5μg (77% DV) in 1 cup
  4. Whole Wheat Pasta
    42.5μg (77% DV) in 1 cup spaghetti not packed
  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. Uncooked Yellow Cornmeal
    18.9μg (34% DV) in 1 cup
  9. Uncooked Whole-Grain Cornmeal
    18.9μg (34% DV) in 1 cup
  10. Cooked Oat Bran
    16.9μg (31% DV) in 1 cup
  11. Whole Grain Sorghum Flour
    14.8μg (27% DV) in 1 cup
  12. Buckwheat (Uncooked)
    14.1μg (26% DV) in 1 cup
  13. Cooked Amaranth
    13.5μg (25% DV) in 1 cup
  14. Cooked Pearled Barley
    13.5μg (25% DV) in 1 cup
  15. Cooked Oatmeal
    12.6μg (23% DV) in 1 cup
  16. Cooked Long-grain White Rice
    11.9μg (22% DV) in 1 cup
  17. Cooked Long-grain Brown Rice
    11.7μg (21% DV) in 1 cup
  18. Rice Noodles (Cooked)
    7.9μg (14% DV) in 1 cup
  19. Cooked Spelt
    7.8μg (14% DV) in 1 cup
  20. Yellow Cornmeal (Grits)
    6.3μg (11% DV) in 1 cup
  21. Quinoa Cooked
    5.2μg (9% DV) in 1 cup
  22. Canned Hominy
    5μg (9% DV) in 1 cup
  23. Gluten Free Corn Noodles (Cooked)
    3.9μg (7% DV) in 1 cup
  24. Roasted Buckwheat Groats
    3.7μg (7% DV) in 1 cup
  25. Cooked Millet
    1.6μg (3% DV) in 1 cup
  26. Cooked Wild Rice
    1.3μg (2% DV) in 1 cup
  27. Rice Bran
    1.2μg (2% DV) in 1 tablespoon
  28. Cooked Bulgur
    1.1μg (2% DV) in 1 cup

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