There is nothing quite like it, in tact, not over cooked and deep in color. ToThalassaki understands the essentials and gets it right. Green foods are extremely rich in chlorophyll, the pigment that gives plants their green color.
The molecular structure of chlorophyll is very similar to that of human blood and studies show that when this is consumed, the production of hemoglobin in blood is increased. Higher amounts of hemoglobin in the bloodstream means more oxygen-rich blood, the first and most important element that cells need to thrive.