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

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.