Nutritionists Explained Why You Should Add Eggs in Salad

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.

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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.

11 Underrated Salad Greens You Have to Add to Your Diet

You are already familiar with popular greens like romaine, kale, and arugula, but there are some other nutrient-rich salad greens in the market.salad greens

These salad greens have numerous nutritional benefits. They are packed with vitamins (including A,B, and K) and are rich in minerals (like potassium, iron, calcium, and magnesium). Carotenoids, pigments in green salads, can lower cancer risks and keep bones strong.

You can use these greens as a base for your salad, a crunch for a sandwich, in pasta dishes, and even to replace a burger bun. Here are 11 greens you may add to your dishes:

  1. Mustard greens.
  2. Swiss chard.
  3. Butter lettuce.
  4. Beet greens.
  5. Dandelion greens.
  6. Escarole.
  7. Radicchio.
  8. Frisee.
  9. Collard greens.
  10. Mizuna.
  11. Cress.

More information here.