Vegetables

ተከተል
Vibrant kale salad dressed in oil-based vinaigrette and nanoemulsion sauce, with lab background, illustrating boosted nutrient uptake per University of Missouri study.
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Oil-based dressings and nanoemulsion sauces boost kale’s nutrient uptake, study finds

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Researchers at the University of Missouri report that pairing kale with oil-based dressings or specially designed nanoemulsion sauces significantly improves the bioaccessibility of its key carotenoid nutrients in a lab model of human digestion. Cooking kale alone does not enhance this process, but oil-containing dressings and advanced emulsified sauces appear to offer greater benefits, potentially informing new food products aimed at maximizing vegetable nutrition.

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የእኛን ጣቢያ ለማሻሻል ለትንታኔ ኩኪዎችን እንጠቀማለን። የእኛን የሚስጥር ፖሊሲ አንብቡ የሚስጥር ፖሊሲ ለተጨማሪ መረጃ።
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