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

A.H. Subratty (A.H. Subratty is Associate Professor, based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)
A. Seebhujun (A. Seebhujun is a Medical Science Undergraduate Student, based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)
N. Khadaroo (N. Khadaroo is a Medical Laboratory Technologist based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)
A. Fakira‐Jhurry (A. Fakira‐Jhurry is a Medical Laboratory Technologist based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)
C. Reesaul (C. Reesaul is Principal Medical Laboratory Technologist based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)
F.B.H. Gunny (F.B.H. Gunny is a Research Assistant, based in the Department of Health and Medical Sciences, Faculty of Science, at the University of Mauritius, Reduit, Mauritius.)

Nutrition & Food Science

ISSN: 0034-6659

Article publication date: 1 February 2004

494

Abstract

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.

Keywords

Citation

Subratty, A.H., Seebhujun, A., Khadaroo, N., Fakira‐Jhurry, A., Reesaul, C. and Gunny, F.B.H. (2004), "Legumes and grains are important sources of selenium in the Mauritian vegetarian diet", Nutrition & Food Science, Vol. 34 No. 1, pp. 20-24. https://doi.org/10.1108/00346650410516180

Publisher

:

Emerald Group Publishing Limited

Copyright © 2004, Emerald Group Publishing Limited

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