Cooking On A Budget: Chlorophyll and Vegetables

Wednesday, March 27, 2013

Chlorophyll and Vegetables

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Remember your junior high school science and how you learned about "photosynthesis"? What we learned in class was that chlorophyll is the molecule that absorbs sunlight and uses its energy to synthesis carbohydrates from CO2 (carbon dioxide) and water. This process is known as photosynthesis and is the basis for sustaining the life processes of all plants.Chlorophyll gives plants their green color and chlorophyll resembles red blood cells (hemoglobin) - the pigment that gives blood its' red color as well as an oxygen carrying ability in our bodies.
The best sources of chlorophyll would be green leafy vegetables like kale, Swiss chard, collard greens, romaine lettuce and spinach. Broccoli and broccoli rabe would be another source of chlorophyll. In order for us to stay healthy we need to eat healthy.
I will be building recipes using kale and Swiss chard and other good green vegetables to share with you.
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