Egg yolk is among the few commonly consumed foods containing the carotenoid lutein and its stereoisomer zeaxanthin. Spinach and other dark leafy greens may have a higher content per serving, but lutein/zeaxanthin is absorbed and utilized better from egg yolk [Chung, 2004]. Researchers at Purdue are studying the benefits of co-consuming foods within the same meal. In a recent publication, co-consuming eggs with a raw mixed-vegetable salad resulted in enhanced absorption of carotenoids versus consuming the salad alone. Findings are reported in the American Journal of Clinical Nutrition.