Abstract
Food crops are major sources of selenium (Se) in many countries. In this study, we produced Se-enriched soup powders from Se-enriched vegetables, maize, wheat, and the Se-accumulator plant Prince’s Plume, respectively. In long-term stored vegetable powder, recent analyses showed that almost 80 % of total Se was inorganic Se and 20 % was organic Se compared to 53 % organic and 40 % inorganic Se 5 years ago. In maize and wheat powders, 90 % and 68 % organic Se and 3 % and 27 % inorganic Se were measured, respectively, while 90 % organic Se was measured in Prince’s Plume powder. After making soups from each respective plant powder and filtering suspended particles (residual soup solids), more than 80 % Se was present as selenite and 7 % as organic Se in vegetable broth, 64 % and 49 % as selenate and less than 20 % as organic Se in maize and wheat broths, respectively, while almost 90 % as organic Se was in Prince’s Plume broth. In the respective filtrates, we measured 50 %, 90 %, and 81 % as organic Se from vegetable, maize, and wheat soups, respectively, and < 10 % as inorganic Se from Prince’s Plume. Consumption of both broth and residual soup solids can provide plant sources of Se for increasing Se intake.
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