Adding eggs to the vegetable salad helps the human body better absorb the most useful vitamin E. This conclusion was reached by experts in the field of healthy nutrition from Purdue University.

According to American dieticians, vitamin E is the second most underutilized nutrient in the average US diet. And this poses a considerable danger to health, since this fat-soluble vitamin has antioxidant properties, and also has an anti-inflammatory effect. But now it became known how to increase the concentration of vitamin E in the body. To do this, it is enough just to add eggs to a salad containing vegetables of bright colors. Researches of American scientists showed that if eggs are added to vegetables, the absorption of vitamin E by the body increases 4 to 7 times. In this case, only three eggs are added to the middle plate of the salad. This study is relatively innovative, because the method used here to assess the extent of absorption of vitamin E by the body affected real foods, not food supplements containing powerful dosages of this nutrient.

To a large extent a person receives the necessary dosage of vitamin E together with food.

This nutrient is found in various vegetable oils, seeds and nuts. With regard to eggs, they contain the necessary amino acids, unsaturated fatty acids and B vitamins. The content of vitamin E in them is insignificant. But it is only necessary to combine eggs with vegetables of bright colors, as it helps to increase the degree of absorption of vitamin E from these vegetables by the human body. Thus, one food product sharply increases the nutritional value of another.

healthyliving. com. ua.