We hear a lot about the importance of vitamin A, vitamin C, and B vitamins, but many other vitamins are beneficial for human health. Vitamin E, for instance, has health-promoting antioxidant properties and may help protect against chronic disease. Now, researchers from Purdue University offer a simple (and delicious) way to boost vitamin E naturally.
The next time you prepare a salad full of greens and veggies, add a few hard-boiled eggs to help your body absorb more vitamin E, recommends nutrition science professor Wayne Campbell. In a recent study, he and his colleagues found that vitamin E absorption was up to 7 times higher when three whole eggs were added to a salad.
“Vitamin E is the second-most under-consumed nutrient in the average American diet, which is problematic because this fat-soluble nutrient has antioxidant and anti-inflammatory properties,” said Campbell.
Findings from the study, published this month in The Journal of Nutrition, demonstrate how eating vitamin-rich foods together—in this case eggs alongside colorful vegetables—provides more bang for your buck when it comes to overall nutrition value.