Chlorophyll is easy to recognize -- any plant
that is green contains chlorophyll. The health benefits of
chlorophyll are many, from giving you fresh breath to
helping prevent cancers. Some good examples of foods
that contain high levels of chlorophyll are onion greens, spinach, parsley
and basil.
Though chlorophyll is extremely important to human health, there
isn't much publicity surrounding it. This is probably due
to economics:
Therefore, there is little money to be made from exploiting
chlorophyll's virtues. However, there are great social benefits
to be gained by consumers demanding chlorophyll. Why not
grow some today?
**The shelf-life of fresh chlorophyll is short. Cooking (especially
long cooking) changes and reduces chlorophylls. Consumption
of both raw and shortly steamed chlorophyll is recommended.
WARNING:
Watch out for green plant matter under the skin of some plants, such as, potatoes and cucumbers. That green stuff (also found in
the eyes of potatoes) is a poison called solinine.