Cereal Chem 55:287 - 294.  |  VIEW ARTICLE
Selenium in Wheats and Commercial Wheat Flours.

K. Lorenz. Copyright 1978 by the American Association of Cereal Chemists, Inc. 

Samples of hard and soft wheat as well as commercial flours milled from these wheats originating from 16 states and Canada were analyzed for selenium. Selenium content in hard wheat ranged from 0.05 to 1.09 microg/g and in soft wheats from 0.02 to 0.13 microg/g. The flour had a selenium content of about 50% of the respective wheat sample. Selenium content in hard wheat flour ranged from 0.03 to 0.78 microg/g and in soft wheat flours from 0.01 to 0.02 microg/g. Selenium in flour decreased as extraction percentage of the patent decreased.