Cooked Eggs-Vegetable Salad Combination Increases Absorption of Essential Nutrients

Average vegetable intake among Americans is below the recommended levels and researchers have now found a method to increase the intake.
Wayne Campbell, researcher at Purdue University said that consuming cooked eggs with vegetables increases vegetable intake as well as improves the overall nutrient intake. 

Absorption of carotenoids, the organic pigment found in vegetables and eggs were found to increase 3-9 fold in those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry. 

The carotenoids found in the salad include beta-carotene, alpha-carotene, lycopene, lutein, and zeaxanthin, the latter two being found in egg yolk as well.

Campbell noted that because of the combination, not only are lutein and zeaxanthin available through whole eggs, but the value of the vegetables is enhanced. 

Campbell noted that his group would like to expand their research to explore the effects on other fat-soluble nutrients including vitamin E and vitamin D.