Abstract
The selenium content of foodstuffs (67 raw, 70 cooked or processed) and 83 cooked dishes wasmeasured by Watkinson's method and the values were compared with those reported in the literature. Daily intake per head for Japanese was estimated on the basis of the analyzed and reported values. (1) Among raw foodstuffs, fish, shellfish, meat and egg contain high levels of selenium. The discrepancy was remarkable between the analyzed and reported values for both raw foodstuffs and cookedor processed ones. (2) Noodles, egg dishes, meat dishes and fish dishes contain high levels of selenium, and on a per 100kcal basis, fish dishes contain the highest amounts of selenium. Furthermore, thepossibility of selenium being lost through cooking was noticed for some dishes. (3) Daily intake perhead for Japanese was estimated to be 104.2μg without taking account of cooking loss.
