Configuration
My Food List
Options ⌄

Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

<- View Results
Click the "+" button to add any food to this list.

200 Vegetables Highest in Selenium

Ranked by a serving size.

Click to Change Configuration

55μg Selenium = 100% DV
  1. Cooked Shiitake Mushrooms
    36μg (65% DV) in 1 cup pieces
  2. Canned Straw Mushrooms
    27.7μg (50% DV) in 1 cup
  3. Portobellos (Exposed To Sunlight Or Uv)
    26.5μg (48% DV) in 1 cup sliced
  4. Cremini Mushrooms
    22.6μg (41% DV) in 1 cup whole
  5. Raw Crimini Mushrooms (Exposed To Sunlight Or UV)
    22.6μg (41% DV) in 1 cup whole
  6. Cooked White Button Mushrooms
    18.6μg (34% DV) in 1 cup pieces
  7. Portabella Mushrooms
    16μg (29% DV) in 1 cup diced
  8. Raw Portabellas (Exposed to Sunlight or UV)
    16μg (29% DV) in 1 cup diced
  9. White Button Mushrooms (Stir-fried)
    15μg (27% DV) in 1 cup sliced
  10. Jew's Ear
    11μg (20% DV) in 1 cup slices
  11. Asparagus (Cooked)
    11μg (20% DV) in 1 cup
  12. Dried Fungi Cloud Ears
    10.9μg (20% DV) in 5 pieces
  13. White Button Mushrooms
    6.5μg (12% DV) in 1 cup, pieces or slices
  14. Raw White Button Mushrooms (Exposed To Sunlight Or UV)
    6.5μg (12% DV) in 1 cup pieces or slices
  15. Canned Mushrooms
    6.4μg (12% DV) in 1 cup
  16. Canned Asparagus
    4.1μg (7% DV) in 1 cup
  17. Canned Tomato Paste
    3.5μg (6% DV) in 1/4 cup
  18. Cooked Red Cabbage
    3.5μg (6% DV) in 1 cup
  19. Cooked Lima Beans
    3.4μg (6% DV) in 1 cup
  20. Asparagus
    3.1μg (6% DV) in 1 cup
  21. Cooked Green Peas
    3μg (6% DV) in 1 cup
  22. Green Peas (Cooked)
    3μg (6% DV) in 1 cup
  23. Canned Lima Beans
    2.7μg (5% DV) in 1 cup
  24. Cooked Spinach
    2.7μg (5% DV) in 1 cup
  25. Onion Rings
    2.7μg (5% DV) in 1 cup
  26. Peas
    2.6μg (5% DV) in 1 cup
  27. Broccoli (Cooked)
    2.5μg (5% DV) in 1 cup chopped
  28. Parsnips
    2.4μg (4% DV) in 1 cup slices
  29. Brussels Sprouts (Cooked)
    2.3μg (4% DV) in 1 cup
  30. Broccoli
    2.3μg (4% DV) in 1 cup chopped
  31. Pickled Beets
    2.3μg (4% DV) in 1 cup slices
  32. Oyster Mushrooms
    2.2μg (4% DV) in 1 cup sliced
  33. Mashed Sweet Potatoes
    2μg (4% DV) in 1 cup
  34. Canned Tomato Puree
    1.8μg (3% DV) in 1 cup
  35. Dried Shiitake Mushrooms
    1.7μg (3% DV) in 1 mushroom
  36. Cooked New Zealand Spinach
    1.6μg (3% DV) in 1 cup, chopped
  37. Cooked Swiss Chard
    1.6μg (3% DV) in 1 cup, chopped
  38. Maitake Mushrooms
    1.5μg (3% DV) in 1 cup diced
  39. Cooked Celery
    1.5μg (3% DV) in 1 cup, diced
  40. Morel Mushrooms
    1.5μg (3% DV) in 1 cup
  41. Cassava
    1.4μg (3% DV) in 1 cup
  42. Baked Acorn Squash
    1.4μg (3% DV) in 1 cup, cubes
  43. Brussels Sprouts (Raw)
    1.4μg (3% DV) in 1 cup
  44. Chinese Broccoli
    1.4μg (3% DV) in 100 grams
  45. Cooked Parsnips
    1.3μg (2% DV) in 1/2 cup slices
  46. Cooked Kohlrabi
    1.3μg (2% DV) in 1 cup slices
  47. Cooked Hawaiin Mountain Yam
    1.3μg (2% DV) in 1 cup, cubes
  48. Cooked Beet Greens
    1.3μg (2% DV) in 1 cup (1 Inch pieces)
  49. Cooked Turnip Greens
    1.3μg (2% DV) in 1 cup, chopped
  50. Sun-dried Hot Chile Peppers
    1.3μg (2% DV) in 1 cup
  51. Cooked Podded Peas
    1.3μg (2% DV) in 1 cup
  52. Cooked Onions
    1.3μg (2% DV) in 1 cup
  53. Cooked Hubbard Squash
    1.2μg (2% DV) in 1 cup, cubes
  54. Cooked Garden Cress
    1.2μg (2% DV) in 1 cup
  55. Stewed Tomatoes
    1.2μg (2% DV) in 1 cup
  56. Bamboo Shoots
    1.2μg (2% DV) in 1 cup (1/2 Inch slices)
  57. Mustard Spinach
    1.2μg (2% DV) in 1 cup, chopped
  58. Cooked Tomatoes
    1.2μg (2% DV) in 1 cup
  59. Cooked Beets
    1.2μg (2% DV) in 1 cup
  60. Cooked Rutabagas (Neeps, Swedes)
    1.2μg (2% DV) in 1 cup, cubes
  61. Chantarelle Mushrooms
    1.2μg (2% DV) in 1 cup
  62. Cooked Taro
    1.2μg (2% DV) in 1 cup, sliced
  63. Cooked Kale
    1.2μg (2% DV) in 1 cup, chopped
  64. Cooked Scotch Kale
    1.2μg (2% DV) in 1 cup, chopped
  65. Succotash
    1.2μg (2% DV) in 1 cup
  66. Cooked Chinese Broccoli
    1.1μg (2% DV) in 1 cup
  67. Cooked Burdock Root
    1.1μg (2% DV) in 1 cup (1 Inch pieces)
  68. Cooked Snow Peas
    1.1μg (2% DV) in 1 cup
  69. Cooked Broccoli Raab
    1.1μg (2% DV) in 1 NLEA serving
  70. Kidney Bean Sprouts
    1.1μg (2% DV) in 1 cup
  71. Cooked Tahitian Taro
    1.1μg (2% DV) in 1 cup slices
  72. Cooked Carrots
    1.1μg (2% DV) in 1 cup slices
  73. Celeriac
    1.1μg (2% DV) in 1 cup
  74. Shiitake Mushrooms
    1.1μg (2% DV) in 1 piece whole
  75. Cooked Mustard Spinach
    1.1μg (2% DV) in 1 cup, chopped
  76. Cooked Nopales
    1μg (2% DV) in 1 cup
  77. Cooked Purslane
    1μg (2% DV) in 1 cup
  78. Cooked Oriental Radishes
    1μg (2% DV) in 1 cup, sliced
  79. Cooked Butternut Squash
    1μg (2% DV) in 1 cup, cubes
  80. Palm Hearts (Canned)
    1μg (2% DV) in 1 cup
  81. Cooked Savoy Cabbage
    1μg (2% DV) in 1 cup, shredded
  82. Canned Pumpkin
    1μg (2% DV) in 1 cup
  83. Rutabagas (Neeps, Swedes)
    1μg (2% DV) in 1 cup, cubes
  84. Cooked Acorn Squash
    1μg (2% DV) in 1 cup, mashed
  85. Beets (Raw)
    1μg (2% DV) in 1 cup
  86. Cooked Yam
    1μg (2% DV) in 1 cup, cubes
  87. Cooked Collards
    1μg (2% DV) in 1 cup, chopped
  88. Kohlrabi
    0.9μg (2% DV) in 1 cup
  89. Yautia
    0.9μg (2% DV) in 1 cup, sliced
  90. Cooked Pumpkin Flowers
    0.9μg (2% DV) in 1 cup
  91. Turnips
    0.9μg (2% DV) in 1 cup, cubes
  92. Cooked Cabbage
    0.9μg (2% DV) in 1 cup
  93. Leeks
    0.9μg (2% DV) in 1 cup
  94. Cooked Swamp Cabbage
    0.9μg (2% DV) in 1 cup, chopped
  95. Tahitian Taro
    0.9μg (2% DV) in 1 cup slices
  96. Yellow Corn Sweet
    0.9μg (2% DV) in 1 cup
  97. Sauerkraut
    0.9μg (2% DV) in 1 cup
  98. Cooked Mustard Greens
    0.8μg (2% DV) in 1 cup, chopped
  99. Arrowroot
    0.8μg (2% DV) in 1 cup, sliced
  100. Cooked Winter Squash
    0.8μg (1% DV) in 1 cup, cubes
  101. Oriental Radishes
    0.8μg (1% DV) in 1 cup slices
  102. Onions
    0.8μg (1% DV) in 1 cup, chopped
  103. Vinespinach
    0.8μg (1% DV) in 100 grams
  104. Sweet Potatoes
    0.8μg (1% DV) in 1 cup, cubes
  105. Jute Potherb (Molokhiya) (Cooked)
    0.8μg (1% DV) in 1 cup
  106. Hash Browns
    0.8μg (1% DV) in 1 cup
  107. Baby Carrots
    0.8μg (1% DV) in 1 NLEA serving
  108. Kimchi
    0.8μg (1% DV) in 1 cup
  109. Canned Mung Bean Sprouts
    0.8μg (1% DV) in 1 cup
  110. Cooked Cauliflower
    0.7μg (1% DV) in 1 cup
  111. Sweet Onions
    0.7μg (1% DV) in 1 NLEA serving
  112. Taro
    0.7μg (1% DV) in 1 cup, sliced
  113. Pea Sprouts
    0.7μg (1% DV) in 1 cup
  114. Cooked Green Cauliflower
    0.7μg (1% DV) in 1/5 head
  115. Cooked Sweet White Corn
    0.7μg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  116. Okra
    0.7μg (1% DV) in 1 cup
  117. Acorn Squash
    0.7μg (1% DV) in 1 cup, cubes
  118. Butternut Squash
    0.7μg (1% DV) in 1 cup, cubes
  119. Spirulina
    0.7μg (1% DV) in 100 grams
  120. Radishes
    0.7μg (1% DV) in 1 cup slices
  121. Baked Potatoes (With Skin)
    0.7μg (1% DV) in 1 potato medium
  122. Sauteed Green Bell Peppers
    0.7μg (1% DV) in 1 cup chopped
  123. Pak-choi (Bok Choy) (Cooked)
    0.7μg (1% DV) in 1 cup, shredded
  124. Turnip Greens
    0.7μg (1% DV) in 1 cup, chopped
  125. Boiled Sweet Potatoes
    0.7μg (1% DV) in 1 cup, mashed
  126. Bamboo Shoots (Canned)
    0.7μg (1% DV) in 1 cup (1/8 Inch slices)
  127. Cauliflower
    0.6μg (1% DV) in 1 cup chopped (1/2 Inch pieces)
  128. Cooked Okra
    0.6μg (1% DV) in 1 cup slices
  129. Pumpkin Leaves (Cooked)
    0.6μg (1% DV) in 1 cup
  130. Savoy Cabbage
    0.6μg (1% DV) in 1 cup, shredded
  131. Mung Bean Sprouts
    0.6μg (1% DV) in 1 cup
  132. Cooked Celeriac
    0.6μg (1% DV) in 1 cup pieces
  133. Cooked Leeks
    0.6μg (1% DV) in 1 leek
  134. Fennel
    0.6μg (1% DV) in 1 cup, sliced
  135. Scotch Kale
    0.6μg (1% DV) in 1 cup, chopped
  136. Nopales
    0.6μg (1% DV) in 1 cup, sliced
  137. Green Snap Beans (Raw)
    0.6μg (1% DV) in 1 cup 1/2 Inch pieces
  138. Cooked Lentil Sprouts
    0.6μg (1% DV) in 100 grams
  139. Stirfried Soybean Sprouts
    0.6μg (1% DV) in 100 grams
  140. Yellow Snap Beans
    0.6μg (1% DV) in 1 cup 1/2 Inch pieces
  141. Hubbard Squash
    0.6μg (1% DV) in 1 cup, cubes
  142. Lotus Root
    0.6μg (1% DV) in 10 slices (2-1/2 Inch dia)
  143. Cooked Soybean Sprouts
    0.6μg (1% DV) in 1 cup
  144. Sweet Yellow Peppers
    0.6μg (1% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  145. Yellow Tomatoes
    0.6μg (1% DV) in 1 cup, chopped
  146. Cooked Okra (Previously Frozen)
    0.6μg (1% DV) in 1/2 cup slices
  147. Cooked Green Beans (Previously Frozen)
    0.5μg (1% DV) in 1 cup
  148. Red Cabbage
    0.5μg (1% DV) in 1 cup, chopped
  149. Mustard Greens
    0.5μg (1% DV) in 1 cup, chopped
  150. Swamp Cabbage
    0.5μg (1% DV) in 1 cup, chopped
  151. Dried Spirulina Seaweed
    0.5μg (1% DV) in 1 tablespoon
  152. Baked Russet Potatoes
    0.5μg (1% DV) in 100 grams
  153. Baked Potatoes
    0.5μg (1% DV) in 100 grams
  154. Cooked Yellow Snap Beans
    0.5μg (1% DV) in 1 cup
  155. Dried Ancho Peppers
    0.5μg (1% DV) in 1 pepper
  156. Green Tomatoes
    0.5μg (1% DV) in 1 medium
  157. Cooked Pumpkin
    0.5μg (1% DV) in 1 cup, mashed
  158. Bamboo Shoots (Cooked)
    0.5μg (1% DV) in 1 cup (1/2 Inch slices)
  159. Cooked Chayote
    0.5μg (1% DV) in 1 cup (1 Inch pieces)
  160. Cooked Scallop Squash
    0.5μg (1% DV) in 1 cup, mashed
  161. Citronella (Lemon Grass)
    0.5μg (1% DV) in 1 cup
  162. Collards
    0.5μg (1% DV) in 1 cup, chopped
  163. Baked Potato (No Skin)
    0.5μg (1% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  164. Cooked Spaghetti Squash
    0.5μg (1% DV) in 1 cup
  165. Winter Squash
    0.5μg (1% DV) in 1 cup, cubes
  166. Lentil Sprouts
    0.5μg (1% DV) in 1 cup
  167. Garden Cress
    0.5μg (1% DV) in 1 cup
  168. Snow Peas
    0.4μg (1% DV) in 1 cup, whole
  169. Sweet White Corn
    0.4μg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  170. Cooked Napa Cabbage
    0.4μg (1% DV) in 1 cup
  171. Garlic
    0.4μg (1% DV) in 1 clove
  172. Chicory Roots
    0.4μg (1% DV) in 1 root
  173. Red Leaf Lettuce
    0.4μg (1% DV) in 1 cup shredded
  174. Soybean Sprouts
    0.4μg (1% DV) in 1 cup
  175. Serrano Peppers
    0.4μg (1% DV) in 1 cup, chopped
  176. Green Chili Peppers
    0.4μg (1% DV) in 1 cup
  177. Boiled Potatoes
    0.4μg (1% DV) in 1 potato (2-1/2 Inch dia, sphere)
  178. Cooked Green Bell Peppers
    0.4μg (1% DV) in 1 cup, chopped or strips
  179. Cooked Red Bell Peppers
    0.4μg (1% DV) in 1 cup, strips
  180. Broccoli Raab (Rapini)
    0.4μg (1% DV) in 1 cup chopped
  181. Cooked Malabar Spinach
    0.4μg (1% DV) in 1 cup
  182. New Zealand Spinach
    0.4μg (1% DV) in 1 cup, chopped
  183. Purslane
    0.4μg (1% DV) in 1 cup
  184. Green Cauliflower
    0.4μg (1% DV) in 1 cup
  185. Banana Peppers
    0.4μg (1% DV) in 1 cup
  186. Cooked Lotus Root
    0.4μg (1% DV) in 1/2 cup
  187. Cooked Cookneck Summer Squash
    0.4μg (1% DV) in 1 cup, sliced
  188. Cooked Zucchini
    0.4μg (1% DV) in 1 cup, sliced
  189. Cooked Summer Squash
    0.4μg (1% DV) in 1 cup, sliced
  190. Radicchio
    0.4μg (1% DV) in 1 cup, shredded
  191. Pumpkin Leaves
    0.4μg (1% DV) in 1 cup
  192. Bok Choy
    0.4μg (1% DV) in 1 cup, shredded
  193. White Icicle Radishes (Daikon)
    0.4μg (1% DV) in 1/2 cup slices
  194. Beet Greens (Raw)
    0.3μg (1% DV) in 1 cup
  195. Cooked Artichokes (Globe Or French)
    0.3μg (1% DV) in 1 cup
  196. Butterhead Lettuce
    0.3μg (1% DV) in 1 cup, shredded or chopped
  197. Swiss Chard
    0.3μg (1% DV) in 1 cup
  198. Cooked Dandelion Greens
    0.3μg (1% DV) in 1 cup, chopped
  199. Cucumber
    0.3μg (1% DV) in 1 cup
  200. Cooked Turnips
    0.3μg (1% DV) in 1 cup, cubes

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