The Nutritional Value of Salads

SaladA UCLA/Louisiana State University study of dietary data on more than 17,500 men and women finds that consumption of salad and raw vegetables correlates with higher concentrations of folic acid, vitamins C and E, lycopene and alpha and beta carotene in the bloodstream. The findings blunt concerns about the human body’s ability to absorb nutrients from raw vegetables, as well as concern that the structure and characteristics of some plants undercut nutritional value:

http://www.sciencedaily.com/releases/2006/09/060901161202.htm

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