Eating a cooked whole egg with your vegetables is about the healthiest boost you can get, new research has discovered. The egg brings out all the nutritional goodness in the vegetables, especially if they are eaten raw.
The egg appears to release more of the vegetables’ carotenoids, an antioxidant that is vital for good health. And the more eggs you eat with your raw vegetables, the better the carotenoid absorption, say researchers from Purdue University.
People who ate three scrambled eggs with their vegetables absorbed nearly four times the amount of carotenoids than someone who didn’t eat any eggs.
They tested three versions of a raw vegetable salad on a group of 16 young healthy volunteers, and some ate it with no eggs, some with one-and-a-half scrambled whole eggs and the rest with a three-egg scramble.
The carotenoids in the salad included beta-carotene, alpha-carotene, lycopene, lutein and zeaxanthin.
(Source: proceedings of the Federation of American Societies for Experimental Biology (FASEB), March 29, 2015)
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