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200 Vegetables Highest in Selenium

Ranked by a serving size.
70μg Selenium = 100% DV
DV = Daily Value
RDI = Reference Dietary Intake
AI = Adequate Intake

See more about daily values.

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  1. Cooked Shiitake Mushrooms
    36μg (51% DV) in 1 cup pieces
  2. Canned Straw Mushrooms
    27.7μg (40% DV) in 1 cup
  3. Portabellas (Exposed to Sunlight or UV)
    26.5μg (38% DV) in 1 cup sliced
  4. Crimini Mushrooms
    22.6μg (32% DV) in 1 cup whole
  5. Crimini Mushrooms (Exposed to Sunlight or UV)
    22.6μg (32% DV) in 1 cup whole
  6. Cooked White Button Mushrooms
    18.6μg (27% DV) in 1 cup pieces
  7. Portabella Mushrooms
    16μg (23% DV) in 1 cup diced
  8. Portabellas (Exposed to Sun/UV)
    16μg (23% DV) in 1 cup diced
  9. White Button Mushrooms (Stir-Fried)
    15μg (21% DV) in 1 cup sliced
  10. Jew's Ear
    11μg (16% DV) in 1 cup slices
  11. Asparagus (Cooked)
    11μg (16% DV) in 1 cup
  12. Dried Agar Seaweed
    7.4μg (11% DV) in 100 grams
  13. White Button Mushrooms
    6.5μg (9% DV) in 1 cup, pieces or slices
  14. White Button Mushrooms (Exposed to Sunlight or UV)
    6.5μg (9% DV) in 1 cup pieces or slices
  15. Canned Mushrooms
    6.4μg (9% DV) in 1 cup
  16. Canned Asparagus
    4.1μg (6% DV) in 1 cup
  17. Canned Tomato Paste
    3.5μg (5% DV) in 1/4 cup
  18. Cooked Red Cabbage
    3.5μg (5% DV) in 1 cup
  19. Cooked Lima Beans
    3.4μg (5% DV) in 1 cup
  20. Asparagus
    3.1μg (4% DV) in 1 cup
  21. Cooked Green Peas
    3μg (4% DV) in 1 cup
  22. Canned Lima Beans
    2.7μg (4% DV) in 1 cup
  23. Cooked Spinach
    2.7μg (4% DV) in 1 cup
  24. Onion Rings
    2.7μg (4% DV) in 1 cup
  25. Peas
    2.6μg (4% DV) in 1 cup
  26. Broccoli (Cooked)
    2.5μg (4% DV) in 1 cup chopped
  27. Parsnips
    2.4μg (3% DV) in 1 cup slices
  28. Brussels Sprouts (Cooked)
    2.3μg (3% DV) in 1 cup
  29. Broccoli
    2.3μg (3% DV) in 1 cup chopped
  30. Pickled Beets
    2.3μg (3% DV) in 1 cup slices
  31. Oyster Mushrooms
    2.2μg (3% DV) in 1 cup sliced
  32. Mashed Sweet Potatoes
    2μg (3% DV) in 1 cup
  33. Canned Tomato Puree
    1.8μg (3% DV) in 1 cup
  34. Poi
    1.7μg (2% DV) in 1 cup
  35. Dried Shiitake Mushrooms
    1.7μg (2% DV) in 1 mushroom
  36. Cooked New Zealand Spinach
    1.6μg (2% DV) in 1 cup, chopped
  37. Cooked Swiss Chard
    1.6μg (2% DV) in 1 cup, chopped
  38. Maitake Mushrooms
    1.5μg (2% DV) in 1 cup diced
  39. Cooked Celery
    1.5μg (2% DV) in 1 cup, diced
  40. Morel Mushrooms
    1.5μg (2% DV) in 1 cup
  41. Cassava
    1.4μg (2% DV) in 1 cup
  42. Baked Acorn Squash
    1.4μg (2% DV) in 1 cup, cubes
  43. Brussels Sprouts (Raw)
    1.4μg (2% DV) in 1 cup
  44. Chinese Broccoli
    1.4μg (2% 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 Beet Greens
    1.3μg (2% DV) in 1 cup (1 Inch pieces)
  48. Cooked Turnip Greens
    1.3μg (2% DV) in 1 cup, chopped
  49. Sun-dried Hot Chile Peppers
    1.3μg (2% DV) in 1 cup
  50. Cooked Podded Peas
    1.3μg (2% DV) in 1 cup
  51. Cooked Onions
    1.3μg (2% DV) in 1 cup
  52. Cooked Hubbard Squash
    1.2μg (2% DV) in 1 cup, cubes
  53. Cooked Garden Cress
    1.2μg (2% DV) in 1 cup
  54. Stewed Tomatoes
    1.2μg (2% DV) in 1 cup
  55. Bamboo Shoots
    1.2μg (2% DV) in 1 cup (1/2 Inch slices)
  56. Mustard Spinach
    1.2μg (2% DV) in 1 cup, chopped
  57. Cooked Tomatoes
    1.2μg (2% DV) in 1 cup
  58. Cooked Beets
    1.2μg (2% DV) in 1 cup
  59. Cooked Rutabagas (Neeps, Swedes)
    1.2μg (2% DV) in 1 cup, cubes
  60. Chantarelle Mushrooms
    1.2μg (2% DV) in 1 cup
  61. Cooked Taro
    1.2μg (2% DV) in 1 cup, sliced
  62. Cooked Kale
    1.2μg (2% DV) in 1 cup, chopped
  63. Cooked Scotch Kale
    1.2μg (2% DV) in 1 cup, chopped
  64. Succotash
    1.2μg (2% DV) in 1 cup
  65. Cooked Chinese Broccoli
    1.1μg (2% DV) in 1 cup
  66. Cooked Burdock Root
    1.1μg (2% DV) in 1 cup (1 Inch pieces)
  67. Cooked Snow Peas
    1.1μg (2% DV) in 1 cup
  68. Cooked Broccoli Raab
    1.1μg (2% DV) in 1 NLEA serving
  69. Kidney Bean Sprouts
    1.1μg (2% DV) in 1 cup
  70. Cooked Carrots
    1.1μg (2% DV) in 1 cup slices
  71. Celeriac
    1.1μg (2% DV) in 1 cup
  72. Shiitake Mushrooms
    1.1μg (2% DV) in 1 piece whole
  73. Cooked Mustard Spinach
    1.1μg (2% DV) in 1 cup, chopped
  74. Jerusalem-artichokes raw
    1.1μg (2% DV) in 1 cup slices
  75. Yam
    1.1μg (2% DV) in 1 cup, cubes
  76. Cooked Nopales
    1μg (1% DV) in 1 cup
  77. Cooked Purslane
    1μg (1% DV) in 1 cup
  78. Cooked Oriental Radishes
    1μg (1% DV) in 1 cup, sliced
  79. Cooked Butternut Squash
    1μg (1% DV) in 1 cup, cubes
  80. Palm Hearts (Canned)
    1μg (1% DV) in 1 cup
  81. Cooked Savoy Cabbage
    1μg (1% DV) in 1 cup, shredded
  82. Canned Pumpkin
    1μg (1% DV) in 1 cup
  83. Rutabagas (Neeps, Swedes)
    1μg (1% DV) in 1 cup, cubes
  84. Cooked Acorn Squash
    1μg (1% DV) in 1 cup, mashed
  85. Beets (Raw)
    1μg (1% DV) in 1 cup
  86. Cooked Yam
    1μg (1% DV) in 1 cup, cubes
  87. Cooked Collards
    1μg (1% DV) in 1 cup, chopped
  88. Kohlrabi
    0.9μg (1% DV) in 1 cup
  89. Yautia
    0.9μg (1% DV) in 1 cup, sliced
  90. Cooked Pumpkin Flowers
    0.9μg (1% DV) in 1 cup
  91. Turnips
    0.9μg (1% DV) in 1 cup, cubes
  92. Cooked Cabbage
    0.9μg (1% DV) in 1 cup
  93. Leeks
    0.9μg (1% DV) in 1 cup
  94. Cooked Swamp Cabbage
    0.9μg (1% DV) in 1 cup, chopped
  95. Yellow Corn Sweet
    0.9μg (1% DV) in 1 cup
  96. Sauerkraut
    0.9μg (1% DV) in 1 cup
  97. Cooked Mustard Greens
    0.8μg (1% DV) in 1 cup, chopped
  98. Arrowroot
    0.8μg (1% DV) in 1 cup, sliced
  99. Cooked Winter Squash
    0.8μg (1% DV) in 1 cup, cubes
  100. Oriental Radishes
    0.8μg (1% DV) in 1 cup slices
  101. Onions
    0.8μg (1% DV) in 1 cup, chopped
  102. Vinespinach
    0.8μg (1% DV) in 100 grams
  103. Sweet Potatoes
    0.8μg (1% DV) in 1 cup, cubes
  104. Jute Potherb (Molokhiya) (Cooked)
    0.8μg (1% DV) in 1 cup
  105. Hash Browns
    0.8μg (1% DV) in 1 cup
  106. Baby Carrots
    0.8μg (1% DV) in 1 NLEA serving
  107. Kimchi
    0.8μg (1% DV) in 1 cup
  108. Cooked Cauliflower
    0.7μg (1% DV) in 1 cup
  109. Sweet Onions
    0.7μg (1% DV) in 1 NLEA serving
  110. Taro
    0.7μg (1% DV) in 1 cup, sliced
  111. Pea Sprouts
    0.7μg (1% DV) in 1 cup
  112. Cooked Green Cauliflower
    0.7μg (1% DV) in 1/5 head
  113. Cooked Sweet White Corn
    0.7μg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  114. Okra
    0.7μg (1% DV) in 1 cup
  115. Acorn Squash
    0.7μg (1% DV) in 1 cup, cubes
  116. Butternut Squash
    0.7μg (1% DV) in 1 cup, cubes
  117. Spirulina
    0.7μg (1% DV) in 100 grams
  118. Radishes
    0.7μg (1% DV) in 1 cup slices
  119. Baked Potatoes (With Skin)
    0.7μg (1% DV) in 1 potato medium
  120. Pak-Choi (Bok Choy) (Cooked)
    0.7μg (1% DV) in 1 cup, shredded
  121. Turnip Greens
    0.7μg (1% DV) in 1 cup, chopped
  122. Bamboo Shoots (Canned)
    0.7μg (1% DV) in 1 cup (1/8 Inch slices)
  123. Cauliflower
    0.6μg (1% DV) in 1 cup chopped (1/2 Inch pieces)
  124. Cooked Okra
    0.6μg (1% DV) in 1 cup slices
  125. Pumpkin Leaves (Cooked)
    0.6μg (1% DV) in 1 cup
  126. Savoy Cabbage
    0.6μg (1% DV) in 1 cup, shredded
  127. Cooked Celeriac
    0.6μg (1% DV) in 1 cup pieces
  128. Cooked Leeks
    0.6μg (1% DV) in 1 leek
  129. Fennel
    0.6μg (1% DV) in 1 cup, sliced
  130. Scotch Kale
    0.6μg (1% DV) in 1 cup, chopped
  131. Nopales
    0.6μg (1% DV) in 1 cup, sliced
  132. Green Snap Beans (Raw)
    0.6μg (1% DV) in 1 cup 1/2 Inch pieces
  133. Cooked Lentil Sprouts
    0.6μg (1% DV) in 100 grams
  134. Stirfried Soybean Sprouts
    0.6μg (1% DV) in 100 grams
  135. Yellow Snap Beans
    0.6μg (1% DV) in 1 cup 1/2 Inch pieces
  136. Hubbard Squash
    0.6μg (1% DV) in 1 cup, cubes
  137. Lotus Root
    0.6μg (1% DV) in 10 slices (2-1/2 Inch dia)
  138. Cooked Soybean Sprouts
    0.6μg (1% DV) in 1 cup
  139. Sweet Yellow Peppers
    0.6μg (1% DV) in 1 pepper, large (3-3/4 Inch long, 3 Inch dia)
  140. Yellow Tomatoes
    0.6μg (1% DV) in 1 cup, chopped
  141. Red Cabbage
    0.5μg (1% DV) in 1 cup, chopped
  142. Mustard Greens
    0.5μg (1% DV) in 1 cup, chopped
  143. Swamp Cabbage
    0.5μg (1% DV) in 1 cup, chopped
  144. Dried Spirulina Seaweed
    0.5μg (1% DV) in 1 tablespoon
  145. Baked Russet Potatoes
    0.5μg (1% DV) in 100 grams
  146. Baked Potatoes
    0.5μg (1% DV) in 100 grams
  147. Cooked Yellow Snap Beans
    0.5μg (1% DV) in 1 cup
  148. Dried Ancho Peppers
    0.5μg (1% DV) in 1 pepper
  149. Green Tomatoes
    0.5μg (1% DV) in 1 medium
  150. Cooked Pumpkin
    0.5μg (1% DV) in 1 cup, mashed
  151. Bamboo Shoots (Cooked)
    0.5μg (1% DV) in 1 cup (1/2 Inch slices)
  152. Cooked Chayote
    0.5μg (1% DV) in 1 cup (1 Inch pieces)
  153. Cooked Scallop Squash
    0.5μg (1% DV) in 1 cup, mashed
  154. Citronella (Lemon Grass)
    0.5μg (1% DV) in 1 cup
  155. Collards
    0.5μg (1% DV) in 1 cup, chopped
  156. Baked Potato (No Skin)
    0.5μg (1% DV) in 1 potato (2-1/3 Inch x 4-3/4 Inch)
  157. Cooked Spaghetti Squash
    0.5μg (1% DV) in 1 cup
  158. Winter Squash
    0.5μg (1% DV) in 1 cup, cubes
  159. Lentil Sprouts
    0.5μg (1% DV) in 1 cup
  160. Garden Cress
    0.5μg (1% DV) in 1 cup
  161. Snow Peas
    0.4μg (1% DV) in 1 cup, whole
  162. Sweet White Corn
    0.4μg (1% DV) in 1 ear, small (5-1/2 Inch to 6-1/2 Inch long)
  163. Cooked Napa Cabbage
    0.4μg (1% DV) in 1 cup
  164. Garlic
    0.4μg (1% DV) in 1 clove
  165. Chicory Roots
    0.4μg (1% DV) in 1 root
  166. Red Leaf Lettuce
    0.4μg (1% DV) in 1 cup shredded
  167. Soybean Sprouts
    0.4μg (1% DV) in 1 cup
  168. Serrano Peppers
    0.4μg (1% DV) in 1 cup, chopped
  169. Green Chili Peppers
    0.4μg (1% DV) in 1 cup
  170. Boiled Potatoes
    0.4μg (1% DV) in 1 potato (2-1/2 Inch dia, sphere)
  171. Cooked Green Bell Peppers
    0.4μg (1% DV) in 1 cup, chopped or strips
  172. Cooked Red Bell Peppers
    0.4μg (1% DV) in 1 cup, strips
  173. Broccoli Raab (Rapini)
    0.4μg (1% DV) in 1 cup chopped
  174. Cooked Malabar Spinach
    0.4μg (1% DV) in 1 cup
  175. New Zealand Spinach
    0.4μg (1% DV) in 1 cup, chopped
  176. Purslane
    0.4μg (1% DV) in 1 cup
  177. Green Cauliflower
    0.4μg (1% DV) in 1 cup
  178. Banana Peppers
    0.4μg (1% DV) in 1 cup
  179. Cooked Lotus Root
    0.4μg (1% DV) in 1/2 cup
  180. Cooked Cookneck Summer Squash
    0.4μg (1% DV) in 1 cup, sliced
  181. Cooked Zucchini
    0.4μg (1% DV) in 1 cup, sliced
  182. Cooked Summer Squash
    0.4μg (1% DV) in 1 cup, sliced
  183. Radicchio
    0.4μg (1% DV) in 1 cup, shredded
  184. Pumpkin Leaves
    0.4μg (1% DV) in 1 cup
  185. Bok Choy
    0.4μg (1% DV) in 1 cup, shredded
  186. White Icicle Radishes (Daikon)
    0.4μg (1% DV) in 1/2 cup slices
  187. Beet Greens (Raw)
    0.3μg in 1 cup
  188. Cooked Artichokes (Globe or French)
    0.3μg in 1 cup
  189. Butterhead Lettuce
    0.3μg in 1 cup, shredded or chopped
  190. Swiss Chard
    0.3μg in 1 cup
  191. Cooked Dandelion Greens
    0.3μg in 1 cup, chopped
  192. Cucumber
    0.3μg in 1 cup
  193. Cooked Turnips
    0.3μg in 1 cup, cubes
  194. Watercress
    0.3μg in 1 cup, chopped
  195. Spaghetti Squash
    0.3μg in 1 cup, cubes
  196. Cooked Chrysanthemum
    0.3μg in 1 cup (1 Inch pieces)
  197. Cooked Escarole
    0.3μg in 1 cup
  198. Spinach
    0.3μg in 1 cup
  199. Dandelion Greens
    0.3μg in 1 cup, chopped
  200. Cabbage
    0.3μg in 1 cup, chopped

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