Get More Vitamin E From Greens

It’s been estimated that many Americans under-consume vitamin E, which has important antioxidant qualities. A study published in The Journal of Nutrition suggests a simple approach for improving absorption. All you need is a salad and cooked whole egg.
 
Sixteen healthy young men ate a salad with and without one cooked whole egg a week apart. Blood was collected over a 10 hour period on both occasions. Conventrations of α-tocopherol and γ-tocopherol vitamin E compounds were higher when the salad was consumed with egg.