Chlorophyllin is a derivative of cholorophyll, the
green pigment present in the plants. Plants primarily contain two types of
chlorophylls namely cholorophyll A and cholorophyll B. Most green plants
contain chlorophyll A where as all greaan vegetables contain both
cholorophyll A as well as B.
Few vegetables containing large amounts of chlorophyll are as follows:
- Celery
- Collard greens
- Sea vegetables
- Green beans and peas
- Green olives
- Parsely
- Spinach
- Green turnips
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The basic structure of chlorophyll is a porphyrin ring with
magnesium as the central stom. The structure is similar to that of
haemoglobin just that it has iron at its centre. It has a long hydrocarbon
tail attached to it and that is what makes chlorophyll fat-soluble and
insoluble in water.
