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The essential trace mineral, selenium (Se), is of fundamental importance to human health. Tartary buckwheat is a pseudocereal variety rich in functional flavonoids. To investigate the characters of Se-enriched Tartary buckwheat in Shaanxi province, we studied effect of different processing methods on its nutrients and selenium distribution in Se-enriched buckwheat groat (Se-BG), milled flour (Se-BMF), extruded flake (Se-BEF) and roasted groat (Se-BRG). The highest total selenium content in Se-BG was 118.04 μg/kg. Se-BMF (110.55 μg/kg) and Se-BEF (98.55 μg/kg) showed less selenium loss while the most selenium loss was recorded in Se-BRG (66.63 μg/kg). Selenium and selenomethionine (SeMet) were mainly present in glutelin, followed by albumin. SeMet content followed the trends of Se-BG (76.21 μg/kg groat) > Se-BMF (75.24 μg/kg groat) > Se-BEF (64.76 μg/kg groat) > Se-BRG (21.21 μg/kg groat).This shows that processing also has a great influence on the distribution of selenium forms. Image 1 • Selenium could improve the nutrition composition of Tartary buckwheat. • Selenium and flavonoids in Tartary buckwheat products were lost due to heating. • Selenium existed mainly in the form of selenoprotein. • SeMet was mainly distributed in selenoprotein. [ABSTRACT FROM AUTHOR]