Eggs added to a salad of raw vegetables can improve the absorption of nutrients known as carotenoids that help reduce inflammation, according to research from Purdue University. “Eating a salad with a variety of colorful vegetables provides several unique types of carotenoids, including beta-carotene, lutein, zeaxanthin and lycopene,” said Wayne Campbell, a professor of nutrition… Continue reading Eggs Can Improve Salads’ Health Benefits