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Plant Foods for Human Nutrition

, Volume 40, Issue 1, pp 49–59 | Cite as

Evaluation of the selenium and chromium content of plant foods

  • Janabai Giri
  • K. Usha
  • T. Sunitha
Article

Abstract

In the present study the selenium and chromium content of different plant foods such as fruits, greens, flowers, vegetables, dried fruits, spices, condiments, cereals and pulses were analysed. The selenium values for cereals indehiscent vegetables, root vegetables, stem vegetables, pulses, fleshy vegetables, greens, fleshy fruits, condiment seeds, spices and dried fruits ranged between 24.2–32.16, 2.4–18.9, 2.8–21.5, 3.0–32, 48.7–92.5, 1.25–9.5, 3.0–8.2, 2.0–9.4, 6.2–66.2, 6.2–17.5 and 3.5–16.8 μg/100 g respectively. The chromium values for the same ranged between 48.2–52.6, 31.0–45, 21.2–25.7, 23.7–62.8, 15.0–43.5, 20.4–65, 14.2–42.1, 14.25–46.7, 58.4–150 and 96–168 μg/100 g respectively. Thus dried fruits have the highest chromium content and pulses the highest selenium content.

Keywords

Chromium Selenium Plant Physiology Plant Food Chromium Content 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Kluwer Academic Publishers 1990

Authors and Affiliations

  • Janabai Giri
    • 1
  • K. Usha
    • 1
  • T. Sunitha
    • 1
  1. 1.Avinashilingam Institute for Home Science and Higher Education for Women (Deemed University)Coimbatore

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