Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Effect of Different Cooking Methods on Selenium Content of Fish Commonly Consumed in Thailand

Although fish are good sources of selenium (Se), an essential trace element for the human body, very limited data exist on Se content in commonly consumed fish in Thailand. Consequently, this study investigated selenium content and the effect of cooking among 10 fish species (5 freshwater and 5 mari...

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Bibliographic Details
Main Authors: Alongkote Singhato, Kunchit Judprasong, Piyanut Sridonpai, Nunnapus Laitip, Nattikarn Ornthai, Charun Yafa, Chanika Chimkerd
Format: Article
Language:English
Published: MDPI AG 2022-06-01
Series:Foods
Subjects:
essential trace elements
selenium content
effect of cooking on selenium retention
fish consumption
Online Access:https://www.mdpi.com/2304-8158/11/12/1808

Internet

https://www.mdpi.com/2304-8158/11/12/1808

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