There’s one thing that you can add to salads and when eaten with your favourite vegetables, it increases the nutrients and vitamins your body absorbs from them by nine times!
A study carried out by Purdue University, near Indianapolis in the US found that the amount of carotenoids derived from items such as tomatoes, lettuce and carrot increased by up to nine-fold in those who ate the egg compared to those who didn’t.
Carotenoids are the sources of the red, orange and yellow colours of many fruits and vegetables.
They act as powerful antioxidants, which can help protect against cancer and heart disease.
Beta-carotene gives carrots their colour and can be quickly converted into vitamin A in the body, which helps maintain good vision and a strong immune system. Studies have shown that lycopene, the red pigment found in tomatoes, may help reduce the risk of cancers such as lung, prostate and stomach. Lutein and zeaxanthin are important for eye health.
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Lead researcher Professor Wayne Campbell concluded, “Here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks.”
So if you want to give yourself a nutritional boost, add an egg to your salad at lunchtime!