Chlorophyll is the green pigment in the leaves and stems of plants, which enables them to use the sun's energy to turn carbon dioxide and water into carbohydrates.
Chlorophyll (Wikipedia) is extremely similar in chemical structure to the haemoglobin in our blood, the only difference being that a haemoglobin molecule has iron in the centre, while chlorophyll has magnesium.
All green plants contain chlorophyll, and for maximum health benefits
it's best consumed raw. This may well be the reason why green salads
are so good for us. In addition to salads how about increasing your chlorophyll intake by drinking green smoothies and/or green juices.
Freshly juiced wheatgrass juice is an excellent source of chlorophyll.