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Dietary selenium content in some Egyptian foods [electronic resource].

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Hassan, N. M. M

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Language: English Summary language: Arabic Description: p.47-58Other title:

محتوى السينينيوم فى بعض الأغذية المصرية [Added title page title]

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Bulletin of Faculty of Agriculture. Cairo University, 2002 v. 53 (1) [electronic resource].

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In: The Bulletin Faculty of Agriculture, Cairo University 2002.v.53(1)Summary: Selenium content of a wide variety of foods representing a cross section of the Egyptian diet was determined by atomic absorption spectrometry in several local samples including vegetables, fruits, grains, seeds, dairy products, egg, chicken, fish, mushroom, baby foods and processed foods. Selenium content of the investigated samples varied between 0.2 to 364 ug/kg. Balady and shami bread, garlic, barely and mushroom were found to contain the highest levels of selenium 364,241,212, 135 and 115 ug/ kg on fresh weight basis, respectively, in which 100g of the fresh material could cover 47 .3%, 31.3%, 27.5%, 17.5% and 14.9% of the RDA for adult male. These values suggest that a diet well balanced in other nutrients is probably also nutritionally adequate with regard to selenium.

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Selenium content of a wide variety of foods representing a cross section of the Egyptian diet was determined by atomic absorption spectrometry in several local samples including vegetables, fruits, grains, seeds, dairy products, egg, chicken, fish, mushroom, baby foods and processed foods. Selenium content of the investigated samples varied between 0.2 to 364 ug/kg. Balady and shami bread, garlic, barely and mushroom were found to contain the highest levels of selenium 364,241,212, 135 and 115 ug/ kg on fresh weight basis, respectively, in which 100g of the fresh material could cover 47 .3%, 31.3%, 27.5%, 17.5% and 14.9% of the RDA for adult male. These values suggest that a diet well balanced in other nutrients is probably also nutritionally adequate with regard to selenium.

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