Selenium in Food of Plant Origin in Poland.

Samples of fresh fruit, vegetables, legumes, cereal grains, dry fruits, and condiments from Polish market were tested for total selenium content using electrothermal atomic absorption spectrometry with Zeeman background correction after microwave digestion. The content of selenium in fruit, vegetables, and most cereals was generally low (below 10 µg·kg^-1), while in legumes (4 - 1950 µg·kg^-1), dry fruits (<4 - 4100 µg·kg^-1) and oil seeds (<4 - 406 µg·kg^-1) the total selenium content was much higher. The highest selenium concentrations were found in samples of Brazil nuts and lentils (>1000 µg·kg^-1), soybeans (435 µg·kg^-1), sesame seeds (267 µg·kg^-1), and cashew nuts and pistachio (all above 100 µg·kg^-1). Condiments contained selenium on the level rarely exceeded 100 µg·kg^-1g. [ABSTRACT FROM AUTHOR]