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Eggs + Raw Veggie Salad = Significant Nutrition Enhancement

March 29, 2015: 12:00 AM EST
A U.S. study that looked at how eggs affect absorption of nutritious carotenoids found that absorption increased significantly when cooked eggs were added to a vegetable salad. The small clinical study involved 16 men who ate one of three salads of uncooked vegetables: one without eggs, one with 1.5 scrambled eggs, and one with three scrambled eggs. Those who ate the most eggs with tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry (goji berry) increased absorption of carotenoids 3-9 fold. Lutein and zeaxanthin were boosted by adding eggs, and nutrients from the vegetables were enhanced.
Wayne Campbell et al., "Consuming eggs with raw vegetables increases nutritive value", News release, study presented at the American Society for Nutrition's annual meeting, March 29, 2015, © FASEB
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