Legumes and grains are important sources of selenium in the Mauritian vegetarian diet

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.