Make your veggies healthier by pairing them with eggs?! Salad for breakfast? What? Research from the Federation of American Societies for Experimental Biology suggests that, next time you eat a salad, make those veggies even healthier by also serving yourself a hard-boiled egg. Why? Because eating eggs with raw vegetables greatly increases your antioxidant absorption!
Researchers served up salads with no egg, 1.5 scrambled eggs, or 3 scrambled eggs. Those who had a larger serving of eggs absorbed as many as nine times more carotenoids, including beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin.
“Americans under-consume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said study author Wayne Campbell, PhD, a professor of nutrition science at Purdue University. “Not only are lutein and zeaxanthin available through whole eggs, but now the value of the vegetables is enhanced.”
CONTINUE READING: Why You Need To Put Eggs In Your Salad.
Images source and recipe: TasteSpotting
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