As if salad weren’t healthy enough, here’s a way to make it even healthier: just add a few boiled eggs to it. According to researchers from Purdue University, US, adding three whole eggs to salads boosts the amount of Vitamin E absorption four to seven-fold. Vitamin E is generally absorbed along with dietary fats and is often found in oils, seeds and nuts; all of this abundantly present in salad. Egg is a nutrient-rich food that contains essential amino acids, unsaturated fatty acid, Vitamin B and a small amount of Vitamin E. This study was unique as it measured the absorption of Vitamin E from real food rather than supplements. The findings were published in The Journal of Nutrition.

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Featured in Harmony — Celebrate Age Magazine
January 2017