Selenium nanoparticles were prepared with reduction method from sodium-selenite. To stabilize the nanoparticles, two different stabilizers were used. The prepared nanoparticles were characterized with transmission electron microscopy (TEM), with the use of the images the diameters of the nanoparticles were measured which were 70.9 nm in average in case of gum arabics as stabilizer, and 21.7 nm with guar gum. To evidence the presence of the stabilizer layers, Fourier transformation infra-red spectroscopy (FTIR) was used. Applying X-ray diffraction (XRD), the states of the nanoparticles were determined. As a mixture of organic and inorganic selenium compounds, these nanoparticles could provide both fast and slow, long-term uptake for edible plants which could make up the missing amount of Se for human body.