This Salad Bar Ingredient Can Boost The Nutritional Value of Vegetables

Posted on Posted in Diet and Health


There’s an ingredient at the salad bar you should be piling on your plate. Hint: it’s not a vegetable, but it can bolster their nutritional value, according to a study from the Federation of American Societies for Experimental Biology.


The powerhouse is the humble egg. The burgeoning research shows the co-consumption of cooked eggs and raw vegetables enhances the body’s absorption of carotenoids (the vitamin- and antioxidant-filled pigments in fruits and vegetables).

In the small study, 16 young men ate three versions of salad—one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs—atop a mix of romaine lettuce, baby spinach, tomatoes, shredded carrots and Chinese wolfberry. Those who consumed the largest amount of eggs with the mixed salad increased the absorption of carotenoids 3-9 times.

Source: Mens Fitness

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