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How To Eat More Foods With Selenium

Watch more How to Get Your Vitamins and Minerals videos: Subscribe to Howcast's YouTube Channel - Learn how to eat more foods with selenium with these steps. Howcast uploads the highest quality how-to videos daily! Be sure to check out our playlists for guides that interest you: Subscribe to Howcast's other YouTube Channels: Howcast Health Channel - Howcast Video Games Channel - Howcast Tech Channel - Howcast Food Channel - Howcast Arts & Recreation Channel - Howcast Sports & Fitness Channel - Howcast Personal Care & Style Channel - Howcast empowers people with engaging, useful how-to information wherever, whenever they need to know how. Emphasizing high-quality instructional videos, Howcast brings you experts who provide accurate information in easy-to-follow tutorials on everything from makeup, hairstyling, nail art design, and soccer to parkour, skateboarding, dancing, kissing, and much, much more. Warning Never change your diet without first consulting your physician. Step 1: Eat Brazil nuts Eat Brazil nuts, the food source containing the most selenium. One ounce may contain 544 micrograms of selenium -- 780 percent of the recommended daily value. Not far behind are delicious macadamia nuts. Tip Eat Brazil nuts only occasionally, as their unusually high levels of selenium could lead to toxic levels. Step 2: Enjoy shiitakes Enjoy shiitake mushrooms, which are one of the only non-animal sources of vitamin B12 and vitamin D as well as selenium. Step 3: Have seafood Have fish and seafood high in selenium, including tuna, swordfish, halibut, salmon, cod, herring, lobster, crab, oysters, and mollusks. Step 4: Eat meat Eat meat. Nearly all animal products, including pork, turkey, chicken, beef, and lamb, contain a significant amount of selenium. Tip Eggs are a good alternative source for people who are lacto-ovo vegetarians. Step 5: Eat whole grains Eat whole grain cereals, whole wheat bread, and brown rice, which are among the best sources of selenium. Did You Know? Selenium was discovered by Jons Jacob Berzelius, a Swedish chemist, in 1817.
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