If you add eggs in salad, you can improve the level of assimilation by the body of vitamin E obtained together with vegetables, found scientists from Purdue University.
According to nutritionists, vitamin E is the second most not enough consumed nutrient, and, in the meantime, this fat-soluble vitamin has strong antioxidant and anti-inflammatory properties.
Vitamin E is found in natural oils, seeds and nuts. In turn, the eggs are rich in nutrients. These products contain essential amino acids, unsaturated fatty acids, vitamins, and a small amount of vitamin E.
The experts discovered that the absorption of vitamin E was 4-7 times higher when three whole eggs are added to a salad.
During research 16 volunteers ate vegetable salads without eggs, with 1.5 of egg and 3 eggs (which were prepared as omelets) in different time. The results showed that the level of suction of karotins (including alpha-carotene, beta-carotene, lutein, zeaxanthin and lycopene) was 3-8 times higher with addition to salad three eggs in comparison with a salad without eggs.