Adding whole eggs to a colorful salad boosts the amount of Vitamin E the body absorbs from the vegetables, according to research.
"Vitamin E is the second-most under-consumed nutrient in the average diet, which is problematic because this fat-soluble nutrient has antioxidant and anti-inflammatory properties," said Wayne Campbell, a professor of nutrition science. "Now consumers can easily improve their diets by adding eggs to a salad that boasts a variety of colorful vegetables."
Jung Eun Kim, a postdoctoral researcher, said, "We found Vitamin E absorption was 4- to 7-fold higher when three whole eggs were added to a salad. 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."