Chlorophyll, the green pigment in plants, is essential for photosynthesis and is found in green leafy vegetables, herbs, and partially green vegetables. It provides health benefits and can be paired with richly flavored meats or sweet dressings to counteract bitterness. Chlorophyll supplements are also available.
Chlorophyll is a plant pigmentation that does not normally absorb green light waves, making it appear green to the naked eye. It allows plants to photosynthesize or convert solar energy into usable food stores. A variety of plants eaten by both animals and humans contain chlorophyll, including green leafy vegetables and many plants that turn green before fully maturing. Many chlorophyll-containing foods often taste slightly bitter, but they pair well with richly flavored meats and generally provide a host of health benefits.
Green leafy vegetables are among the easiest foods to identify with chlorophyll. Darker greens, such as spinach and kale, generally contain more chlorophyll than pale greens, such as butter lettuce and romaine lettuce. Basil, parsley, mint, dandelion greens, and thyme can also be good sources of chlorophyll. All of these vegetables can usually be incorporated into salads, steamed vegetable mixes, sandwiches, and even fruit smoothies. In those drinks, the sweetness of the fruit often masks the bitterness of these vegetables.
Some vegetable caps not only contain chlorophyll, but also contain flavor. Green chives and fennel top feature spicy and licorice flavors, respectively. They also contain moderate amounts of green pigment. Celery greens, turnip greens, and Swiss chard are also among the chlorophyll-rich foods that pack a lot of flavor. Cooks who want to add flavor and nutrients to their recipes can try adding these leafy lids to the pot.
Partially green and still ripe vegetables make up another category of chlorophyll foods. Green beans, green bell peppers, green olives, broccoli, and green peas fall into this category. Some green beans mature into yellow beans, while green bell peppers eventually turn red. Green olives typically turn black or purple over time, and broccoli blooms with purple flowers if allowed to ripen. Green peas sometimes turn yellow, although some varieties remain green throughout their growth cycle.
The sour, bitter taste that often occurs in foods with chlorophyll can be off-putting to some, but can be overshadowed when these vegetables are combined with other foods, such as heavily marinated beef, fish, potatoes, and chicken. Sauces and dressings can also complement bitterness, leading some cooks to use these green vegetables as a counterpoint to very rich or sweet flavors, such as hollandaise sauce or fruit vinaigrettes. Many cooks also use these pigment-rich foods in vegetable mixes, creamy soups, and stewed dishes.
Adding chlorophyll to the diet can provide more health benefits than just the vitamins and nutrients in the vegetables themselves. Research shows that chlorophyll can help strengthen the immune system, repair and prevent cell damage, fight free radicals, and even fight body odor. Those who want to experience these benefits could try taking chlorophyll supplement capsules under the guidance of a health professional.
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