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Tab sa yo adopte pa bezwen mwayĆØn chak jou pou SelenyĆ²m, ki se 55 mikrogram. KolĆ²n nan "Pousantaj nan egzijans chak jou" montre ki pousantaj nan 100 gram nan pwodwi a satisfĆØ bezwen chak jou imen an pou SelenyĆ²m.
MANJE ki wo nan selenyĆ²m:
File pwodwi | Kontni an nan SelenyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
Bran ble | 77.6 Āµg | 141% |
Grenn tounsĆ²l (grenn tounsĆ²l) | 53 mcg | 96% |
Avwan bran | 45.2 Āµg | 82% |
Somon | 44.6 mcg | 81% |
Ze poul | 31.7 mcg | 58% |
Fwomaj 18% (fonse) | 30 Āµg | 55% |
Fwomaj 2% | 30 Āµg | 55% |
Fwomaj Cottage 9% (fonse) | 30 Āµg | 55% |
Latouk | 30 Āµg | 55% |
Ble (grenn, varyete mou) | 29 mcg | 53% |
Chich | 28.5 mcg | 52% |
RYE (grenn) | 25.8 mcg | 47% |
Pwa (grenn) | 24.9 Āµg | 45% |
Francha avwan (grenn) | 23.8 Āµg | 43% |
Parmezan fwomaj | 22.5 mcg | 41% |
LĆ²j (grenn) | 22.1 Āµg | 40% |
Rice (grenn) | 20 mg | 36% |
Lantiy (grenn) | 19.6 Āµg | 36% |
Groat ble | 19 Āµg | 35% |
Pistache | 19 Āµg | 35% |
Diri | 15.1 Āµg | 27% |
Rice farin frans | 15.1 Āµg | 27% |
Feta fwomaj | 15 Āµg | 27% |
Fwomaj "Camembert" | 14.5 Āµg | 26% |
Lay | 14.2 Āµg | 26% |
Cheddar fwomaj 50% | 13.9 Āµg | 25% |
LĆØt poud 25% | 12 mcg | 22% |
LĆØt ekreme | 10 Āµg | 18% |
Buckwheat (pa tĆØ) | 8.3 Āµg | 15% |
Pistach | 7.2 Āµg | 13% |
Farin ble nan 1 klas | 6 mcg | 11% |
Farin ble 2e ane | 6 mcg | 11% |
Farin frans lan | 6 mcg | 11% |
Farin D ' | 6 mcg | 11% |
Gade lis pwodwi konplĆØ
Shiitake dyondyon | 5.7 Āµg | 10% |
Buckwheat farin frans | 5.7 Āµg | 10% |
Walnut | 4.9 Āµg | 9% |
Pwa vĆØt (fre) | 3.27 Āµg | 6% |
LĆØt kondanse ak sik 8,5% | 3 mg | 5% |
Dyondyon zuit | 2.6 mcg | 5% |
Bwokoli | 2.5 mcg | 5% |
Nwa | 2.5 mcg | 5% |
Acidophilus lĆØt 1% | 2 mg | 4% |
Asidofil 3,2% | 2 mg | 4% |
Asidofil 3.2% dous | 2 mg | 4% |
Acidophilus ki gen anpil grĆØs | 2 mg | 4% |
Yogout 1.5% | 2 mg | 4% |
Yogout 3,2% | 2 mg | 4% |
1% yogout | 2 mg | 4% |
Kefir 2.5% | 2 mg | 4% |
Kefir 3.2% | 2 mg | 4% |
Kefir ki gen anpil grĆØs | 2 mg | 4% |
Mas la nan lĆØtkaye se 16.5% grĆØs | 2 mg | 4% |
LĆØt 1,5% | 2 mg | 4% |
LĆØt 2,5% | 2 mg | 4% |
LĆØt 3.2% | 2 mg | 4% |
LĆØt 3,5% | 2 mg | 4% |
Yogout 2.5% nan | 2 mg | 4% |
Bannann | 1.5 g | 3% |
LĆØt kabrit | 1.4 mcg | 3% |
Epina (vĆØt) | 1 Āµg | 2% |
Kontni SelenyĆ²m nan pwodwi letye ak pwodwi ze:
File pwodwi | Kontni an nan SelenyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
Acidophilus lĆØt 1% | 2 mg | 4% |
Asidofil 3,2% | 2 mg | 4% |
Asidofil 3.2% dous | 2 mg | 4% |
Acidophilus ki gen anpil grĆØs | 2 mg | 4% |
Yogout 1.5% | 2 mg | 4% |
Yogout 3,2% | 2 mg | 4% |
1% yogout | 2 mg | 4% |
Kefir 2.5% | 2 mg | 4% |
Kefir 3.2% | 2 mg | 4% |
Kefir ki gen anpil grĆØs | 2 mg | 4% |
Mas la nan lĆØtkaye se 16.5% grĆØs | 2 mg | 4% |
LĆØt 1,5% | 2 mg | 4% |
LĆØt 2,5% | 2 mg | 4% |
LĆØt 3.2% | 2 mg | 4% |
LĆØt 3,5% | 2 mg | 4% |
LĆØt kabrit | 1.4 mcg | 3% |
LĆØt kondanse ak sik 8,5% | 3 mg | 5% |
LĆØt poud 25% | 12 mcg | 22% |
LĆØt ekreme | 10 Āµg | 18% |
Yogout 2.5% nan | 2 mg | 4% |
KrĆØm 10% | 0.4 Āµg | 1% |
KrĆØm 20% | 0.4 Āµg | 1% |
Sour krĆØm 30% | 0.3 mcg | 1% |
Fwomaj "Camembert" | 14.5 Āµg | 26% |
Parmezan fwomaj | 22.5 mcg | 41% |
Feta fwomaj | 15 Āµg | 27% |
Cheddar fwomaj 50% | 13.9 Āµg | 25% |
Fwomaj 18% (fonse) | 30 Āµg | 55% |
Fwomaj 2% | 30 Āµg | 55% |
Fwomaj Cottage 9% (fonse) | 30 Āµg | 55% |
Latouk | 30 Āµg | 55% |
Ze poul | 31.7 mcg | 58% |
Kontni SelenyĆ²m nan sereyal, pwodwi sereyal ak pulsasyon:
File pwodwi | Kontni an nan SelenyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
Pwa vĆØt (fre) | 3.27 Āµg | 6% |
Buckwheat (pa tĆØ) | 8.3 Āµg | 15% |
Groat ble | 19 Āµg | 35% |
Diri | 15.1 Āµg | 27% |
Mayi dous | 0.6 Āµg | 1% |
Buckwheat farin frans | 5.7 Āµg | 10% |
Farin ble nan 1 klas | 6 mcg | 11% |
Farin ble 2e ane | 6 mcg | 11% |
Farin frans lan | 6 mcg | 11% |
Farin D ' | 6 mcg | 11% |
Rice farin frans | 15.1 Āµg | 27% |
Chich | 28.5 mcg | 52% |
Francha avwan (grenn) | 23.8 Āµg | 43% |
Avwan bran | 45.2 Āµg | 82% |
Bran ble | 77.6 Āµg | 141% |
Ble (grenn, varyete mou) | 29 mcg | 53% |
Rice (grenn) | 20 mg | 36% |
RYE (grenn) | 25.8 mcg | 47% |
Pwa (grenn) | 24.9 Āµg | 45% |
Lantiy (grenn) | 19.6 Āµg | 36% |
LĆ²j (grenn) | 22.1 Āµg | 40% |
Kontni an nan SelenyĆ²m nan nwa yo, ak grenn:
File pwodwi | Kontni an nan SelenyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
Pistach | 7.2 Āµg | 13% |
Walnut | 4.9 Āµg | 9% |
Pine nwa | 0.7 Āµg | 1% |
Nwa | 2.5 mcg | 5% |
Grenn tounsĆ²l (grenn tounsĆ²l) | 53 mcg | 96% |
Pistache | 19 Āµg | 35% |
Kontni SelenyĆ²m nan fwi, legim, fwi sĆØk:
File pwodwi | Kontni an nan SelenyĆ²m nan 100g | Pousantaj nan egzijans chak jou |
Zaboka | 0.4 Āµg | 1% |
Basil (vĆØt) | 0.3 mcg | 1% |
Bannann | 1.5 g | 3% |
Jenjanm (rasin) | 0.7 Āµg | 1% |
Fig frans cheche | 0.6 Āµg | 1% |
chou | 0.3 mcg | 1% |
Bwokoli | 2.5 mcg | 5% |
chou | 0.6 Āµg | 1% |
Chou | 0.6 Āµg | 1% |
PĆ²mdetĆØ | 0.3 mcg | 1% |
Cilantro (vĆØt) | 0.9 Āµg | 2% |
Kreson (vĆØt) | 0.9 Āµg | 2% |
FĆØy pisanli (vĆØt) | 0.5 mcg | 1% |
Zonyon vĆØt (plim la) | 0.5 mcg | 1% |
Konkonm | 0.3 mcg | 1% |
Piman dous (Bulgarian) | 0.3 mcg | 1% |
Tomat (tomat) | 0.4 Āµg | 1% |
Radi | 0.6 Āµg | 1% |
Leti (vĆØt) | 0.6 Āµg | 1% |
Seleri (rasin) | 0.7 Āµg | 1% |
Prun | 0.3 mcg | 1% |
Lay | 14.2 Āµg | 26% |
Epina (vĆØt) | 1 Āµg | 2% |
VIP