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Chlorophyll – Phytochemical

Chlorophyll – Phytochemical

Chlorophyll green pigments found in leaves and stems of plants.

It is produced during photosynthesis of a plant as it absorbs the red and blue light from the sunshine to produce energy.

Chlorophyll content is decreased when green vegetables are cooked, thawed from being frozen or when they start to spoil.

Considered a superfood is because of its strong antioxidant, wound healing,  kill germs and anticancer effects.

Chlorophyll Vegetables

Think leafy GREEN vegetables 

 asparagus, beet greens, green bell peppers, bok choy, broccoli, Brussels sprouts, green cabbage, celery, collard greens, cucumbers, green beans, green peas, kale, leeks, mustard greens, green olives, romaine lettuce, green sea vegetables, spinach, Swiss chard, and turnip greens

Found in most plants, wheatgrass, seaweeds, algae, and certain bacteria.

Eating Green to Prevent Cancer

Louise Burton-Payne

Passionate about feeding my body a plant-based vegan food to benefit my health, save the planet and protect animals.

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