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  2. Brazil Nuts. Protein per ounce: 4.05 grams* “Brazil nuts are one of the richest food sources of selenium, an antioxidant that helps protect cells from damage and supports immune function ...

  3. Selenium in biology - Wikipedia

    en.wikipedia.org/wiki/Selenium_in_biology

    Selenium is a component of the amino acids selenocysteine and selenomethionine. In humans, selenium is a trace element nutrient that functions as cofactor for glutathione peroxidases and certain forms of thioredoxin reductase. [1] Selenium-containing proteins are produced from inorganic selenium via the intermediacy of selenophosphate (PSeO 3 3 ...

  4. These Are the 9 Healthiest Nuts You Can Eat, According ... - AOL

    www.aol.com/7-healthiest-nuts-eat-according...

    Selenium: 989% of the DV. Copper: 55% of the DV. ... They are among the highest in protein, lowest in fat, and lowest in calories compared to every other nut on this list. Plus, they have a ...

  5. 20 High-Protein Costco Foods to Pick Up This Weekend - AOL

    www.aol.com/20-high-protein-costco-foods...

    at . Kirkland Signature Organic Hard-Boiled Eggs. Eggs are an “excellent source of high-quality protein,” Mygrant says. One egg contains about 6 grams, as well as healthy fats, choline and ...

  6. Brazil nut - Wikipedia

    en.wikipedia.org/wiki/Brazil_nut

    Brazil nuts are a particularly rich source of selenium, with just 28 g (1 oz) supplying 544 micrograms of selenium or 10 times the DV of 55 micrograms. [37] [38] However, the amount of selenium within batches of nuts may vary considerably. [39] The high selenium content is used as a biomarker in studies of selenium intake and deficiency.

  7. Selenium - Wikipedia

    en.wikipedia.org/wiki/Selenium

    Selenium came to medical notice later because of its toxicity to industrial workers. Selenium was also recognized as an important veterinary toxin, which is seen in animals that have eaten high-selenium plants. In 1954, the first hints of specific biological functions of selenium were discovered in microorganisms by biochemist, Jane Pinsent.