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Chlorophyll vegetable cellulose is a type of plant-based fibre which is derived from chlorophyll-rich vegetables. It is composed of long chains of complex carbohydrate molecules which have been broken down by the digestion process. It is mildly soluble in water, and has a slightly bitter taste. Unlike some other plant-based fibres, chlorophyll vegetable cellulose is not digested by the body – instead, it passes through the digestive system, absorbing water and nutrients as it goes.
Chlorophyll vegetable cellulose is generally used to add texture and bulk to food products, such as bread, cereals, and pasta. It is also used to improve the nutritional content of foods, such as by increasing their fibre content.
Chlorophyll vegetable cellulose is most commonly found in dark green vegetables such as spinach, kale, and collard greens. It is also found in some other plant-based foods, such as wheatgrass, spirulina, and chlorella.
Chlorophyll vegetable cellulose is believed to have a number of health benefits, including:
Other plant-based fibres include guar gum, psyllium husk, and inulin. Plant-derived phytochemicals such as polyphenols, terpenes, and flavonoids are also thought to have beneficial health effects.
