Cooked eggs increase carotenoid absorption in salads
Next time you’re eating a raw-vegetable salad, consider adding cooked eggs to the mix. A new study suggests that mixing eggs with raw vegetables increases carotenoid absorption almost ninefold, entailing a range of benefits including longer life span, fewer chronic illnesses and a reduced cancer risk.
Researchers at Purdue University in Indiana served 16 subjects three different varieties of the dish: an eggless salad, a salad with 1½ scrambled eggs and a salad with three scrambled eggs. There was a threefold to ninefold increase in carotenoid absorption from the salad containing the most eggs, according to Science Daily.
The salubrious ingredients — from beta-carotene to lycopene — serve as antioxidants protecting against cancer and heart disease.
“Americans underconsume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said the study’s researcher Wayne Campbell.
“Next time you visit a salad bar, consider adding the cooked egg to your raw veggies,” added Campbell. “Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.”