News – June.30: This is a way to get food that is nutritious that are the makings of a great salad? You need fresh greens, of course, and then a layer of colourful vegetables like tomatoes and carrots.
That’s a good start. But to help the body absorb more of the nutrients packed into this medley, you may want to add something else: a cooked egg.
A small study published in May in The American Journal of Clinical Nutrition concludes that adding eggs to salads makes it easier to absorb the carotenoids in the raw vegetables. Carotenoids are the yellowish-red pigments that give carrots and tomatoes — and lots of other fruits and vegetables — their colour.
Two famous ones are beta carotene and lycopene. In addition to giving us those pretty colours, they’re also beneficial phytonutrients that help fight inflammation.