Eggs in fresh vegetable salads increase Vitamin E absorption up to 7 times higher

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In Indiana, Purdue University researchers found that adding three whole eggs to a fresh vegetable salad increased Vitamin E absorption by 4 to 7 times. Vitamin E, a nutrient with beneficial antioxidant and anti-inflammatory properties, is the second-most under-consumed nutrient in the average American diet and this method is a tasty way for the body to naturally boost absorption.

Eggs have a small amount of Vitamin E and co-consuming whole eggs with fresh vegetables was shown to increase the overall Vitamin E absorption and improve the nutrition value of another food when they are consumed together.  The research was conducted with real food, not supplements.

These findings add to previous research in which eggs were found to increase the body’s absorption of vegetable carotenoids from 3 to 8 times higher and that more carotenoids were absorbed when one large salad was consumed as a meal, compared to smaller salads consumed as two meals in a day.