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200 Vegetables Highest in Selenium

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