Selenium in selected foods grown or purchased in eastern Croatia

The total selenium content of various foods produced and/or consumed in two rural regions of eastern Croatia was determined using the AAS hydride generation technique. The samples were previously digested in a mixture of perchloric, sulfuric, and nitric acids (1:1:5). As expected, rich sources of protein like fish, meat, eggs, etc., were also rich in selenium. The lowest selenium levels were found in fruits and vegetables. Significant differences were noted for some foods grown on two separate locations around Rivers Drava and Sava in eastern Croatia with higher concentrations in samples from the Sava basin. The mean content of selenium in foods (on the wet weight) was compared with the levels reported from other countries. On the basis of this, the dietary Se intake in both areas is likely to be between suboptimal or adequate supply of this element.