Vegetables
Hoton da AI ya samar
Oil-based dressings and nanoemulsion sauces boost kale’s nutrient uptake, study finds
An Ruwaito ta hanyar AI Hoton da AI ya samar An Binciki Gaskiya
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.