Eggs are a dietary winner when it comes to vitamin absorption. Studies show adding whole eggs to mixed vegetable salads substantially improves absorption of Vitamin E in the body, proof that one food enhances the nutritional value of another when consumed together.
Combining eggs with a colorful vegetable salad is a simple, effective way for the average consumer to boost the nutritional value of food.
- 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.
“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,’”
Photo by Ron Dollete