The selenium content of selected meats, seafoods, and vegetables from Lubbock, Texas

Xioyan Zhang, Bing Shi, Julian E. Spallholz

Research output: Contribution to journalArticlepeer-review

29 Scopus citations

Abstract

The selenium content of some frequently consumed foods from a commercial beef packer, a road-side vendor, and local stores in Lubbock, Texas was determined and compared to selenium data for the same or similar foods in the United States and from other countries. The comparative content of selenium in foods covered the period of time between 1970 and 1993. Our selenium analyses of foods show that on a fresh weight basis, the selenium content of seafoods > commercial beef>pork>ground beef>chicken. Cooking, air-or freeze-drying increased the selenium content of all foods significantly. When the selenium content of local foods is compared to similar foods in the United States and other countries, with few exceptions, there exists great uniformity in the selenium content in the major food groups, meats, fish, milk, and vegetables. New Zeal-and, known for its low soil selenium, had the lowest comparative food selenium content.

Original languageEnglish
Pages (from-to)161-169
Number of pages9
JournalBiological Trace Element Research
Volume39
Issue number2-3
DOIs
StatePublished - Nov 1993

Keywords

  • Selenium
  • bioavailibility
  • food
  • recommended dietary allowance

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