Add Eggs To Salads To Boost Vitamin E Absorption

You can now boost the vitamin E absorption capacity of the body from veggies in salads by adding whole eggs to it, this study has found.

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Adding whole eggs to a colourful salad boosts the amount of vitamin E the body absorbs from the vegetables, says a study.

"We found vitamin E absorption was four- to seven-fold higher when three whole eggs were added to a salad," said Jung Eun Kim from Purdue University in West Lafayette, Indiana US.

"This study is novel because we measured the absorption of Vitamin E from real foods, rather than supplements, which contain mega-dose amounts of Vitamin E," Kim noted.

Vitamin E, which is absorbed along with dietary fats, is often found in oils, seeds and nuts.

Eggs, a nutrient-rich food containing essential amino acids, unsaturated fatty acids and B vitamins, also contain a small amount of vitamin E.

This study accounted for how much total vitamin E was absorbed when vitamin E containing foods were co-consumed with whole eggs.

This research supports a way to increase the absorption of vitamin E found in foods that contain low dietary fat.

Add Eggs To Salads To Boost Vitamin E


Also, this research highlights how one food can improve the nutrition value of another food when they are consumed together.

"Now consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colourful vegetables," Wayne Campbell, Professor of Nutrition Science at Purdue University pointed out.

The findings were published in The Journal of Nutrition.

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