Together they are stronger: boiled eggs and raw vegetables

A study conducted at Purdue University in Indiana, USA, came to an incredible conclusion. Incredible because we’ve been eating salad with eggs for ages, but no one had ever analyzed the effect of this combination. Researchers found that the absorption of carotenoids and lycopene in salads is up to 9 times higher if you eat an egg with it; carotenoids help prevent chronic diseases, speed up cell regeneration, and greatly reduce the risk of developing cancer.

Fresh raw vegetables contain a lot of antioxidants, but that doesn’t help us if they don't get into our bodies. Many antioxidants are only fat-soluble, so it’s important to drizzle your salad with quality oil, but no one had considered the effect of eggs.

Another positive effect of combining raw vegetables and eggs is the feeling of satiety, which can last for more than 4 hours. If you only eat salad, you will feel full for at most two hours, which is how long it takes your stomach to digest vegetables.

However, we would like to remind you that overdoing it with eggs also has its negative effects. For people who have problems with cholesterol, it is recommended to eat a maximum of 3 yolks per week, and more than 4 a day is not recommended even for healthy people.


Information on this website is for educational purposes only and is not medical advice.