Eating salad with added fat in the form of soybean oil promotes the absorption of seven different micronutrients that promote human health including cancer prevention and eyesight preservation.
An Iowa State University scientist has published new research suggesting a spoonful of oil makes vegetables more nutritious. These important micronutrients may include four carotenoids, which are alpha and beta-carotene, lutein and lycopene, two forms of vitamin E and vitamin K. The soybean oil also promoted the absorption of vitamin A that formed in the intestine from the alpha and beta carotene.
The study appeared recently in the peer-reviewed American Journal of Clinical Nutrition, and the results may ease the guilt of countless dieters who fret about adding dressing to their salads.
Unilever, a global food company, provided funding for the research. The company had no input in the publication of the study.