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A spoonful of oil makes vegetables more nutritious, eating salad with added fat in the form of soybean oil promotes the absorption of different micronutrients that promote human health. Conversely, eating the same salad without the added oil reduces the amount of absorb nutrients in the body.

Added oil aided in the absorption of seven different micronutrients in salad vegetables. Those nutrients include four carotenoids – alpha and beta carotene, lutein and lycopene – two forms of vitamin E and vitamin K. The oil also promoted the absorption of vitamin A, the eighth micronutrient tracked in the study, which formed in the intestine from the alpha and beta carotene.

The amount of oil added to the vegetables had a proportional relationship with the amount of nutrient absorption. That is, more oil means more absorption. Researchers examined women who consumed salads with various levels of soybean oil.

The subjects then had their blood tested to measure the absorption of nutrients. Women were chosen for the trial due to differences in the speed with which men and women metabolize the nutrients in question. The results showed maximal nutrient absorption occurred at around 32 grams of oil.
So a spoonful or two of salad dressing may indeed help you derive the optimal nutritional benefit from your vegetables.
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