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Haec tables sint, adoptentur a cotidie mediocris opus selenium, qui LV micrograms. Et columnae "Sentio de singulos dies" ostendit quod recipis de C P. de productum est humanum opus cotidie selenium satiat.
Cibis princeps in Selenium:
| Product nomine | In selenium contentus per 100g | Recipis singulos dies |
| Triticum furfures | 77.6 μg, | 141% |
| HELIANTHUS semina (semina, HELIANTHUS) | 53 mcg | 96% |
| Oat furfures | 45.2 μg, | 82% |
| Salmon | 44.6 mcg | 81% |
| Pullus ovo | 31.7 mcg | 58% |
| XVIII% caseum (audax) | 30 μg, | 55% |
| Caseus II% | 30 μg, | 55% |
| Cotagium caseus IX% (audax) | 30 μg, | 55% |
| butyrum | 30 μg, | 55% |
| Triticum (frumenti, mollis varietate) | 29 mcg | 53% |
| fricti ciceris | 28.5 mcg | 52% |
| Siliginis (frumenti) | 25.8 mcg | 47% |
| Fabam (frumenti) | 24.9 μg, | 45% |
| Avena (frumenti) | 23.8 μg, | 43% |
| Parmesan caseum, | 22.5 mcg | 41% |
| Hordei (frumenti) | 22.1 μg, | 40% |
| Rice (frumenti) | 20 mg | 36% |
| Lentem frixum cicer (frumenti) | 19.6 μg, | 36% |
| Anaxarchus, triticum | 19 μg, | 35% |
| pistachios | 19 μg, | 35% |
| Rice | 15.1 μg, | 27% |
| Rice conspersa | 15.1 μg, | 27% |
| feta caseum | 15 μg, | 27% |
| Caseus 'Camembert " | 14.5 μg, | 26% |
| allium | 14.2 μg, | 26% |
| Caseus Chedder L% | 13.9 μg, | 25% |
| Lac pulveris XXV% | 12 mcg | 22% |
| lac, loniumque rapax | 10 μg, | 18% |
| Buckwheat (Cereris) | 8.3 μg, | 15% |
| peanuts | 7.2 μg, | 13% |
| TRITICUM DURUM ex gradu I | 6 mcg | 11% |
| 2 conspersa gradu triticum | 6 mcg | 11% |
| et conspersa | 6 mcg | 11% |
| conspersa Caelum Wallpaper | 6 mcg | 11% |
Ecce plena productum album
| shiitake fungos | 5.7 μg, | 10% |
| Buckwheat similæ | 5.7 μg, | 10% |
| Nucis | 4.9 μg, | 9% |
| Viridi fabam (nova) | 3.27 μg, | 6% |
| Condensatione lac cum sugar V% | 3 mg | 5% |
| ostrea fungos | 2.6 mcg | 5% |
| algentem | 2.5 mcg | 5% |
| in amygdalas deformati sunt | 2.5 mcg | 5% |
| Acidophilus lac I% | 2 mg | 4% |
| Acidophilus I% | 2 mg | 4% |
| Acidophilus est dulcis 3.2% | 2 mg | 4% |
| Humilis adipem acidophilus | 2 mg | 4% |
| Yogurt VI% | 2 mg | 4% |
| Yogurt VI% | 2 mg | 4% |
| Yogurt I% | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Humilis-adipem kefir | 2 mg | 4% |
| 16.5% adipem est quoque butyrum et Massa | 2 mg | 4% |
| Lac 1,5% | 2 mg | 4% |
| Lac 2,5% | 2 mg | 4% |
| Lac 3.2% | 2 mg | 4% |
| Lac 3,5% | 2 mg | 4% |
| Yogurt a 2.5% | 2 mg | 4% |
| ARIERA | 1.5 g | 3% |
| capra lac | 1.4 mcg | 3% |
| Spinach (viridis) | 1 μg, | 2% |
Contentum selenium in lacticiniis et in ovo productis;
| Product nomine | In selenium contentus per 100g | Recipis singulos dies |
| Acidophilus lac I% | 2 mg | 4% |
| Acidophilus I% | 2 mg | 4% |
| Acidophilus est dulcis 3.2% | 2 mg | 4% |
| Humilis adipem acidophilus | 2 mg | 4% |
| Yogurt VI% | 2 mg | 4% |
| Yogurt VI% | 2 mg | 4% |
| Yogurt I% | 2 mg | 4% |
| Kefir 2.5% | 2 mg | 4% |
| Kefir 3.2% | 2 mg | 4% |
| Humilis-adipem kefir | 2 mg | 4% |
| 16.5% adipem est quoque butyrum et Massa | 2 mg | 4% |
| Lac 1,5% | 2 mg | 4% |
| Lac 2,5% | 2 mg | 4% |
| Lac 3.2% | 2 mg | 4% |
| Lac 3,5% | 2 mg | 4% |
| capra lac | 1.4 mcg | 3% |
| Condensatione lac cum sugar V% | 3 mg | 5% |
| Lac pulveris XXV% | 12 mcg | 22% |
| lac, loniumque rapax | 10 μg, | 18% |
| Yogurt a 2.5% | 2 mg | 4% |
| XXV% crepito | 0.4 μg, | 1% |
| XXV% crepito | 0.4 μg, | 1% |
| Acidus crepito XXX% | 0.3 mcg | 1% |
| Caseus 'Camembert " | 14.5 μg, | 26% |
| Parmesan caseum, | 22.5 mcg | 41% |
| feta caseum | 15 μg, | 27% |
| Caseus Chedder L% | 13.9 μg, | 25% |
| XVIII% caseum (audax) | 30 μg, | 55% |
| Caseus II% | 30 μg, | 55% |
| Cotagium caseus IX% (audax) | 30 μg, | 55% |
| butyrum | 30 μg, | 55% |
| Pullus ovo | 31.7 mcg | 58% |
Selenium contentum in frugum, cerealibus et leguminibus;
| Product nomine | In selenium contentus per 100g | Recipis singulos dies |
| Viridi fabam (nova) | 3.27 μg, | 6% |
| Buckwheat (Cereris) | 8.3 μg, | 15% |
| Anaxarchus, triticum | 19 μg, | 35% |
| Rice | 15.1 μg, | 27% |
| Dulcis frumentum | 0.6 μg, | 1% |
| Buckwheat similæ | 5.7 μg, | 10% |
| TRITICUM DURUM ex gradu I | 6 mcg | 11% |
| 2 conspersa gradu triticum | 6 mcg | 11% |
| et conspersa | 6 mcg | 11% |
| conspersa Caelum Wallpaper | 6 mcg | 11% |
| Rice conspersa | 15.1 μg, | 27% |
| fricti ciceris | 28.5 mcg | 52% |
| Avena (frumenti) | 23.8 μg, | 43% |
| Oat furfures | 45.2 μg, | 82% |
| Triticum furfures | 77.6 μg, | 141% |
| Triticum (frumenti, mollis varietate) | 29 mcg | 53% |
| Rice (frumenti) | 20 mg | 36% |
| Siliginis (frumenti) | 25.8 mcg | 47% |
| Fabam (frumenti) | 24.9 μg, | 45% |
| Lentem frixum cicer (frumenti) | 19.6 μg, | 36% |
| Hordei (frumenti) | 22.1 μg, | 40% |
In selenium contentus in nuces et semina;
| Product nomine | In selenium contentus per 100g | Recipis singulos dies |
| peanuts | 7.2 μg, | 13% |
| Nucis | 4.9 μg, | 9% |
| pinus nuces | 0.7 μg, | 1% |
| in amygdalas deformati sunt | 2.5 mcg | 5% |
| HELIANTHUS semina (semina, HELIANTHUS) | 53 mcg | 96% |
| pistachios | 19 μg, | 35% |
Selenium contentus fruticum herbarum siccavit fructum
| Product nomine | In selenium contentus per 100g | Recipis singulos dies |
| avocado | 0.4 μg, | 1% |
| Basil (viridis) | 0.3 mcg | 1% |
| ARIERA | 1.5 g | 3% |
| ZINGIBER (radix) | 0.7 μg, | 1% |
| ficus exaruit | 0.6 μg, | 1% |
| brassica | 0.3 mcg | 1% |
| algentem | 2.5 mcg | 5% |
| brassica | 0.6 μg, | 1% |
| BRASSICA | 0.6 μg, | 1% |
| potatoes | 0.3 mcg | 1% |
| Cilantro (viridis) | 0.9 μg, | 2% |
| Cresse construxisset (viridis) | 0.9 μg, | 2% |
| APHACA foliis (viridis) | 0.5 mcg | 1% |
| Viridi cepe (ad calamum) | 0.5 mcg | 1% |
| cucumis | 0.3 mcg | 1% |
| Dulcis piperis (Vulgate) | 0.3 mcg | 1% |
| LycopersiciSusceptibility (lycopersiciSusceptibility) | 0.4 μg, | 1% |
| raphano | 0.6 μg, | 1% |
| Lactuca sativa (viridis) | 0.6 μg, | 1% |
| Apii (radix) | 0.7 μg, | 1% |
| caedit | 0.3 mcg | 1% |
| allium | 14.2 μg, | 26% |
| Spinach (viridis) | 1 μg, | 2% |
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