Chlorophyll gives the plants the green color and has plenty of health benefits for us — from fighting illnesses to boosting energy levels.
Through photosynthesis, plants absorb sunlight, and chlorophyll is an essential component in green plants as it helps the plants in the process. Chlorophyll naturally occurs in all plants, especially in dark green ones.
When eating plant-based foods, we’re also consuming chlorophyll. You can either intake chlorophyll by eating dark green leaves, seaweed and algae or supplement it. But experts recommend taking chlorophyll from foods rather than supplementing them. Plant foods contain antioxidants, polyphenols, vitamins, and minerals. That said, we’ve brought you five chlorophyll-rich foods.
Brussels sprout is rich in chlorophyll as well as a great source of plant protein and fiber and low in calories. Furthermore, brussels sprouts contain many vitamins, minerals, and other health-promoting phytochemicals. This green veggie contains 3 mg/g of chlorophyll.
Think celery juice as a natural concentrated liquid chlorophyll supplement. Besides that, celery actually has a number of health benefits. It’s packed with micronutrients such as folate, choline, vitamin A, potassium and etc. Just like brussels sprout, celery is also rich in fiber. Celery has between 2.5 – 4.5 mg of chlorophyll per gram.
Matcha Green Tea
Matcha is packed with antioxidants with anti-inflammatory properties, it’s good for heart health, weight loss, and its chlorophyll content is 1.12-1.89 mg/g. One serving of matcha green tea contains 306mg of protein, 272mg of total amino acids, 50mg of lipids, and some other nutrients.
Moringa powder derives from the moringa tree and it’s the best source of chlorophyll. Fresh moringa leaves contain approximately 2.1 mg of chlorophyll per gram. At the same time, moringa powder contains up to 8.2 mg of chlorophyll per gram! Moringa is notably high in beta-carotene, lutein, zeaxanthin, vitamin C, and vitamin E.
Besides almost 2mg of chlorophyll content per gram, cilantro is commonly used to flavor food. One cup of it contains protein, vitamin C, folate, potassium, manganese among many others. It’s also part of the same family as celery and parsley (Apiaceae).