Legumes and grains are important sources of selenium in the Mauritian vegetarian diet
2004
Subratty, A.H. | Seebhujun, A. | Khadaroo, N. | Fakira-Jhurry, A. | Reesaul, C. | Gunny, F.B.H.
This article focuses on the selenium (Se) content of 29 legumes and grains available in Mauritius. Selenium was determined using an ultraviolet/visible spectrophotometric method. Results showed that there was considerable variation in the Se content of the legumes and grains that varied from 0.009 +/- 0.003µg/g in Dhall Mung (Phaseolus areus) to 1.380 +/- 0.003µg/g in Gram Noir (Cicer arietinum). The overall mean Se content of the legumes and grains analysed was 0.231 +/- 0.00µg/g. In conclusion, the present study tends to show that legumes and grains are important vehicles of Se intake in the Mauritian diet.
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