Selenium Content of Processed Soybeans

Abstract

ABSTRACT Soybeans were grown hydroponically and labeled with 75 Se‐selenite or 75 Se‐selenate. The seeds were then processed into a full fat soy flour, a defatted soy flour, and an acid‐precipitated high‐protein concentrate. Analysis for 75 Se and total selenium showed that selenium concentration was dependent on the protein levels of the processed fractions indicating that the major portion of 75 Se in soybeans is incorporated in proteins.