Great news for fellow egg-ophiles from ScienceDaily.com:
“Americans under consume vegetables, and here we have a way to increase the nutritive value of veggies while also receiving the nutritional benefits of egg yolks,” said Wayne Campbell, Ph.D., Professor of Nutrition Science, Purdue University.
Campbell, working with postdoc fellow Jung Eun Kim, Ph.D., R.D., conducted a study to assess the effects of egg consumption on carotenoid absorption from a raw mixed-vegetable salad. Sixteen healthy young men ate three versions of the salad — one with no egg, one with 1.5 scrambled whole eggs, and another with 3 scrambled whole eggs. Those who ate the highest egg amount with the salad of tomatoes, shredded carrots, baby spinach, romaine lettuce, and Chinese wolfberry increased absorption of carotenoids 3-9 fold. This is a very significant effect, said Campbell. 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.
A passage from Wikipedia entry for Carotenoids that was sourced from the British Journal of Nutrition 1998 says that those of us who eat diets rich in carotenoids from natural foods, such as fruits and vegetables, are healthier and have lower mortality from a number of chronic illnesses.
Think orange: Carotenoids are found in orange and yellow foods, and a few red foods too (there are some red foods, like beets and grapes, that are red for other reasons). These include carrots, of course, and also pumpkin, sweet potato, avocado, tomato, red pepper and pink grapefruit to name a few others.
See the whole article here.