Chlorophyll in green vegetable

Chlorophyll is a complex molecule and can participate in several reactions. The magnesium of chlorophyll is easily replaced by two hydrogen atoms in the presence of mild acids such as oxalic acid or acetic to produce a compound called pheophytin.

Green vegetables which are lower in acid retain a higher percentage of chlorophyll when they are cooked than do more acid vegetables.

There are two types of chlorophyll, and each produces a specific color in green plants. Chlorophyll a is blue-green, whereas the more common chlorophyll b is green.

Chlorophyll may be hidden by the air between the cells in fresh vegetables. Sometimes the green color can be enhanced by blanching the vegetable, which causes the air to bubble away so that it no longer clouds the color.
Chlorophyll in green vegetable

Pigments in vegetable

Green vegetables contain the green pigment chlorophyll which plays a key role in transferring light energy to chemical energy during growth and development of the plant by the prices of photosynthesis. Examples of such green vegetables include spinach, peas, beans, cabbage lettuce and celery.

Although chlorophyll does not appear to be useful in human physiology, foods that are high in chlorophyl are usually also high in B-carotene.

There are two types of chlorophyll and each produces a specific colour in green plants. Chlorophyll A is blue-green, whereas the more common chlorophyl B is green. Their chemical compounds differ in colour because of their different structures - chlorophyl a has a methyl group (-CH2) attached to one of the carbons on the chlorophyl molecule, whereas chlorophyl B has an aldehyde group (-CHO).

Destruction of chlorophyl increases with cooking time. Chlorophyll A is more readily converted to pheophytin than chlorophyll B. Green vegetables should be cooked for a very short time, less than minuets to retain the colour.

Vegetables like peas, beans, greens are sometimes canned. During canning chlorophyl gets converted to pheophytin due to the high temperatures used. Sometimes for stain the colour and to neutralise the acid, alkali is added.
Pigments in vegetable

What are the benefits of lettuce juice?

Lettuce is the vegetable that rarely get cooked and thereby can provide an abundance of essential human nutrients.

A primary benefit of lettuce to juice fasters is its ability to calm the nervous system and help improve sleep. Lettuce help in reduces fluid retention and arthritis.

Lettuce is high in magnesium. This element has an important role in the recovery of tissue, nerves, brain and muscles.

As lettuce is rich in cellulose, it increases the bulk of the intestinal contents and encourages peristalsis.

Lettuce also can relieve headache. Lettuce juice when mixed with oil of roses and the n attached to the forehead can help relieve headaches so as to ensure restful sleep.

Lettuce may be the only source of living chlorophyll for some people and the simple salad sandwich, with lots of green lettuce leaves is a bonus for the blood, brain and nervous system.

Lettuce also provides a good serve of folate, required for production of red blood cells in the bone marrow, brain function and for a healthy nervous system. The raw juice of lettuce is cool and refreshing.
What are the benefits of lettuce juice?

Parsley Juice

Parsley Juice
The value of fresh parsley juice lies in it content of chlorophyll, vitamins (especially A and C), and minerals such as calcium magnesium, phosphorus, potassium, sodium and sulfur.

Aside from being nutritionally potent, parsley juice is a top notch blood and body cleanser. It is especially helpful in cleansing the kidneys, liver, and urinary tract, due to its mix of vitamin, minerals, and chlorophyll. An excellent source of pro-vitamin A, parsley juice provides nutrients important to good eyesight. Its supplies of chlorophyll stimulate oxygen metabolism as well as cell respiration and regeneration.

Like the juice made from wheatgrass or beets, parsley juice is very concentrated and is therefore best mixed with other vegetable and green juices. One ounces of parsley juice mixed with seven ounces of another juice or blend of juices is plenty.
Parsley Juice