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.
‘If you are a salad lover, you would know how salad dressing plays a vital role in making it extremely delightful and delectable to eat. It looks like oil has an added advantage of being one of the dressings here.’
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.
The amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. That is, more oil means more absorption. That doesn't give salad eaters license to drench their greens in dressing. But consumers should be perfectly comfortable with the U.S. dietary recommendation of about two tablespoons of oil per day.
Unilever, a global food company, provided funding for the research. The company had no input in the publication of the study.