ABSTRACT
The Se concentration of spring cereals in-creased on average 15-fold compared with the level before the Se fertilization practice. The mean Se concentrations in beef and pork increased six-and twofold, respectively, and in milk threefold, compared with levels before Se fertilization. Organically grown foods of plant origin have generally a Se concentration comparable to pre-fertilizing levels. Milk from organically fed cows has, however, a Se concentration only 50% less than the usual milk (Eurola et al., 2011).
