Salad dressing not only adds that extra flavour and taste to your salad bowl but it also has additional nutritional benefits, a new study suggests.
According to a study conducted by researchers at the Iowa State University in the US, adding two spoonfuls of soybean oil as dressing may help derive the optimal nutritional benefit from the vegetables. As per the research findings, eating a salad with added fat in the form of soybean oil promotes the absorption of seven different micronutrients, which promote human health that includes cancer prevention and eyesight preservation. The micronutrients include four carotenoids namely alpha and beta-carotene, lutein and lycopene and two forms of vitamin E and vitamin K, reported The Health Site.
The researchers found that soyabean oil also promoted the absorption of vitamin A, which formed in the intestine from the alpha and beta-carotene.
Wendy White, Associate Professor at the varsity, said that adding twice the amount of salad dressing leads to twice the nutrient absorption.
The research findings suggest that the amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. This means eating salad without the added oil may lessen the likelihood that the body will absorb the required nutrients. Conversely, more oil will lead to more absorption of nutrients.
During the study, the researchers found that maximal nutrient absorption occurred at around 32 grams of oil that amounts to more than two tablespoons.
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