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Item Selenium content in meals consumed for lunch by Sri Lankans and the effect of cooking on selenium content.(Ceylon Journal of Science, 46(4), 21–25. DOI: http://doi.org/10.4038/cjs.v46i4.7465, 2017) Kiridena, K. M. S. D.; De Silva, D. S. M.; Wimalasena, S.The selenium (Se) content in meals consumed by Sri Lankans for lunch, composed of fixed and random menus, was determined using Hydride Generation Atomic Absorption Spectrometer. The samples were obtained from five districts in Sri Lanka. The Se content (μg/kg) in meals of fixed and random menus was in the range of 48-70 and 53-60 respectively. These values are comparable to the daily requirement of Se (55 μg/kg) prescribed by the World Health Organization and Food and Agriculture Organization of the United Nations. There is no significant difference in Se content in meals consumed by people in the districts of Kandy, Gampaha, Kurunegala, Rathnapura, and Colombo, as well as among individual households in each district. The effects of different cooking methods on the Se content indicate that the level of Se (μg/kg) in fried chicken (30.45 - 52.49) is less than that in a chicken curry (61.38 - 84.25). The percentage loss of Se during cooking for chicken, dahl (Lens culinaris) and Gotukola (Centella asiatica) were 89.6%, 84.1%, and 79.9% respectively. The present study revealed that Se content in Sri Lankan menus provides the required Se for people. However, the different methods of cooking indicate that there is a loss of Se during cooking.Item Iron content and availability studies in some Sri Lankan rice varieties(International Journal of Food Science and Technology, 2011) Herath, H.M.T.; Rajapakse, H.; Wimalasena, S.; Weerasooriya, M.K.B.Thirty-eight rice varieties, grown in Low Country Wet Zone, during Yala (2006) and Maha (2006 . 2007) seasons were screened for stable high iron rice varieties and were statistically analysed. Iron contents ranged 1.89.3.73 mg 100 g)1 and varied significantly (P < 0.05) with variety and season. Selected fifteen high iron rice varieties, at degree of polishing 8.10% were analysed for iron, zinc and phytate. High iron contents in endosperm were observed in Suduru Samba (0.47 mg 100 g)1), Basmati 370 (0.37 mg 100 g)1), Kalu Heenati (0.42 mg 100 g)1), Rathu Heenati (0.44 mg 100 g)1) and Sudu Heenati (0.37 mg 100 g)1). Phytate contents of polished rice varieties ranged from 200.300 mg 100 g)1. Large reduction in iron content (84.5.93.6%) was observed in polished rice while the reduction in phytate content (18.9.40.8%) was low. Percentage dialyzability of iron in selected endosperm high iron rice varieties ranged from 1.73 to 8.71. Dialysability of iron in cooked polished rice did not show a relation to the phytate content in raw rice.