Eggs Enhance Vitamin E Absorption

salad-eggsGood nutrition comes from eating a variety of foods, since there are many synergistic relationships between various nutrients. A good example of this is seen in a recent study from researchers at Purdue University, published in The Journal of Nutrition. They discovered that the absorption of vitamin E, found in such foods as colorful salads, was increased when cooked whole eggs where added to salads. This is important since vitamin E is one of the most under-consumed nutrients in the U.S., and it reinforces the importance of eating a well-balanced diet. It is also a good reminder not to fixate any one food (or supplement for that matter), without consideration of the close connection nutrients have with each other.

If you looking to increase your vitamin E consumption, we have some excellent supplements available for you.

 

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  1. November 9, 2016

    […] content. There are, however, a number of nutritional advantages to eggs, as was noticed in recent study we highlighted. Yet another study, recently published in the Journal of the American College of […]