Everyone knows you need to eat your greens to stay fit and healthy and fend off illness – but the latest findings suggest that we only gain the full health benefits from green vegetables if we sprinkle them with oil. Apparently oils, such as extra virgin olive oil and soybean oil, help our body absorb the nutrients in greens and salads.
Generally, the more oil you put on your salads and greens the greater the absorption of the nutrients, say researchers from Iowa State University – with the optimal deemed to be about two tablespoons per serving. The oils unlock important micronutrients in greens and vegetables, which the body doesn’t seems able to process better when the oil isn’t added.
The eight key micronutrients are four carotenoids – alpha and beta carotene, lutein and lycopene – plus two forms of Vitamin E and Vitamin K. These are well-proven in helping to prevent cancer and, among other benefits, also improve eyesight.
Source: American Journal of Clinical Nutrition, 2017; 106: 1041