Configuration
My Food List
Options ⌄

Select a nutrient to rank.

Choose a food group.

Highest or Lowest?
Serving Size

Click the "+" button to add any food to this list.

200 Vegetables Highest in Selenium

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

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