A spoonful of oil: A recently published study led by Wendy White, pictured here, tracked how the human body better absorbs eight micronutrients when salad vegetables are eaten with oil. Photo by Ryan Riley.

Researcher finds further evidence that fats and oils help to unlock full nutritional benefits of veggies

A new study led by Wendy White, an associate professor in food science and human nutrition, shows that eating salad with added fat in the form of soybean oil promotes the absorption of eight different micronutrients that promote human health. Conversely, eating the same salad without the added oil lessens the likelihood that the body will absorb the nutrients.

See the complete story by the ISU News Service.