Vegetables
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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.