Chlorophyll

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 Body odor is a very troublesome attribute that we all have to deal with. The average person can use deodorant or a cologne/perfume to prevent other people from smelling their personal musk. But in reality, they only  mask the odor and though some people can hide their odors with conventional hygiene products for others it's ineffective. To really deal with the odor adequately we have look internally to get to the right problem. In other words, the odor from your body  is mainly affected by what you put into or absorbed into your body, and the main culprit  is junk food. These toxins that you put into you body everyday have been degenerating your immune system and making you smell bad.
       But there still is hope, if you change your diet from refined sugary sweets, processed animal meat, and altered dairy products. To a more pure diet that consists of green leafy vegetables you will see a considerable change in your body odor because most green vegetables have chlorophyll content inside of them.
         Chlorophyll is a natural component found in plants that not only gives the green color to plants, but it also can be used as a natural deodorant to prevent body odor. Chlorophyll is better than other deodorant products because it is an "internal deodorizer", meaning, that instead of it masking the odor like all deodorant brands do it will cleanse your body from the inside out by getting rid of the toxins that are causing the odor. Not only does chlorophyll relieve bad breath(halitosis), body odor, and perspiration odor it also has the ability to purify the blood, remove heavy metals from the body, and provide essential vitamins and minerals to your body.
There are a number of products that sell chlorophyll in liquid form, however, their prices are considerably high and the amount that is in most products will last you lest than a couple of days. That's why it is for your benefit to take it the natural way by eating the top vegetables that have the most chlorophyll content. I have personally surveyed over 30 vegetables to see which vegetable has the most copper, magnesium, and other minerals and vitamins that make up the composition of its detoxifying element. From my research into the vegetables that have the most chlorophyll content these are the top 10 vegetables that will provide you with a better potency than all other liquid chlorophyll products

Nutritional Key:

A = Vitamin A

E = Vitamin E

K = Vitamin K

Ma = Magnesium

Co = Copper

Z  = Zinc

Note: 
* The percentage values listed with vitamin/minerals of the vegetables are based on the (RDI) Reference Daily Intake. Here is the recommended value for all the vitamins/minerals
Vitamin A =  5000 IU
Vitamin E = 14mg
Vitamin K = 80mcg
Magnesium = 400mg
Copper = 2mg
Zinc =15mg

* I  rounded the percentages  of any mineral that had 0.5(or higher) value beside it

* The way I rated each vegetable was  by comparing the amount of each vitamin/mineral they contain and  if  3 out of 5 minerals  of a certain vegetable had a higher content than the other one. Then, that certain vegetable will be ranked higher above the other one.

* Questions marks(?), indicate that I couldn't find the nutritional value of that specific mineral and basically it wasn't listed

Top Ten Vegetables

1. Chard Swiss 

Nutritional Content for chard swiss cooked, boiled, 175g, cup

Co: 0.3mg or 15%

Ma: 150mg or 38%

K: 573mcg or 716%

A : 10717 IU or 214%

E:  3.3mg  or 24%

2. Collard Greens

Nutritional Content for collard greens cooked, boiled, 190g, cup

Co:  0.072mg or 36%

Ma: 38mg or 10%

K: 836mcg or 1045%

A : 551 IU or 11%

E: 0.55mg or 4%

3. Kale 

Nutritional Content for kale 67g , cup

Co:  0.194mg or 10%

Ma: 23mg or 6%

K: 547.4mcg or 684%

A :  10302 IU or 206%

E: ?

4. Dock 

Nutritional Content for  dock 133g, cup

Co: 0.2mg or 10%

Ma: 137mg or 34%

K: ?

A : 5320 IU or 106%

E: ?

5. Broccoli 

Nutritional Content for broccoli ,  280g, large stalk

Co: 0.171mg or 9%

Ma: 59mg or 15%

K: 395.1mcg or 494%

A : 4334 IU or 87%

E: 4.06mg or 29%

6. Balsam Pear, leafy tips 

Nutritional Content for leafy tips, boiled, cooked, 58g, cup

Co: 0.117mg or 6%

Ma: 55mg or  14%

K: 94.6mcg or 118%

A : 1401 IU or 28%

E:  0.84mg or 6%

 











7. Parsley
Nutritional Content for parsley, 60g, cup
Co : 0.089mg or 4%
Ma: 30mg or 8%
K: 984mcg or 1230%
A: 5054 IU or 101%
E: 0.45mg or 3%

8. Brussel Sprouts
Nutritional Content for brussel sprouts, 155g, cup
Co : 0.053mg or 3%
Ma: 28mg or 7%
K: 299.9mcg or 375%
A: 1435 IU or 29%
E:  0.79mg or 6%

9. Beet Greens
Nutritional Content for beet greens, 38g, cup
Co : 0.073mg or 4%
Ma: 27mg or 7%
K: 152mcg or 190%
A: 2404 IU or 48%
E:  0.57mg or 4%

10. Leeks
Nutritional Content for leeks, 89g, cup
Co : 0.107mg or 5%
Ma: 25mg  or 6%
K: 41.8mcg  or 52%
A: 1484 IU or 30%
E: 0.82mg or 6%


The rest of the vegetables I've rated


11. Spinach
Nutritional Content for spinach. 30g, cup
Co: 0.039mg
Ma: 24mg
K:  144.9mcg
A: 2813 IU
E: 0.61mg

12. Green Peas
Nutritional Content for green peas, 145g, cup
Co: 0.255mg
Ma: 48mg
K: 36mcg
A: 1109 IU
E: 0.19mg
13. Asparagus
Nutritional Content for asparagus, 134g, cup
Co: 0.253mg
Ma: 19mg
K: 55.7mcg
A: 1013 IU
E: 1.51mg
14. Okra
Nutritional Content for okra, 100g, cup
Co: 0.094mg
Ma: 57mg
K: 53mcg
A: 375 IU
E: 0.36mg
15. Cilantro
Nutritional Content for cilantro, 50g, per serving
Co: ?
Ma: 16mg
K: ?
A: 3000 IU
E: 1.8mg
16. Zucchini
Nutritional Content for zucchini, 323g, large
Co: ?
Ma: 80mg
K: 8mcg
A: 1000 IU
E: ?
17. Green Bean
Nutritional Content for green beans, cooked, boiled, 125g, cup
Co: 0.071mg
Ma: 23mg
K: 20mcg
A: 875 IU
E:  0.56mg
18. Purslane
Nutritional Content for purslane, 43g, cup
Co: 0.049mg
Ma: 29.2mg
K: ?
A: 568 IU
E: ?
19. Green Peppers
Nutritional Content for green peppers, 149g, cup
Co: 0.098mg
Ma: 15mg
K: 11mcg
A: 551
E: 0.55mg
20. Watercress
Nutritional Content for watercress, 34g, cup
Co: 0.026mg
Ma: 7mg
K: 85mcg
A: 1085
E:  0.34mg
21. Celery
Nutritional Content for celery, 120g, cup
Co: .042mg
Ma: 13mg
K: 35.2mcg
A: 539 IU
E: 0.32mg
22. Artichokes
Nutritional Content for artichokes, 128g, medium
Co: 0.296mg
Ma: 77mg
K: 18.9mcg
A: 17 IU
E: 0.24mg
23. Nopales
Nutritional Content for  nopales, 86g, cup
Co  0.045mg
Ma: 45mg
K: 4.6mcg
A: 393IU
E: ?
24. Cowpeas(black-eyed peas) leafy tips
Nutritional Content for cowpeas leafy tips, cooked, boiled, 53g, cup
Co:  0.082mg
Ma: 33mg
K:?
A: 305
E:?
25. Squash
Nutritional Content for squash, 113g, cup
Co:  0.058mg
Ma:  19mg
K: 3.4mcg
A: 226 IU
E:  0.14mg
26. Vinespinach(basella)
Nutritional Content for vinespinach, 28g, ounce
Co: 0.0mg
Ma: 18.2mg
K: ?
A: 2240 IU
E: ?
27. Cabbage
Nutritional Content for cabbage, 89g, cup
Co: 0.017mg
Ma: 11mg
K: 67.6mcg
A: 87 IU
E: 0.13mg
28. Endive
Nutritional Content for endive, 25g, 1/2 cup
Co:  0.025mg
Ma: 4mg
K: 57.8mcg
A: 542 IU
E: 0.11mg
29. Romain Lettuce
Nutritional Content for lettuce, 28g, cup
Co:  0.013mg
Ma: 4mg
K: 28.7mcg
A: 1626 IU
E: 0.04mg
30. Iceberg Lettuce
Nutritional Content for lettuce, 55g, cup
Co:  0.014mg
Ma: 4mg
K: 13.3mcg
A: 276 IU
E: 0.1mg
31. Arugula
Nutritional Content for arugula, 10g, cup
Co:  0.008mg
Ma: 5mg
K: 10.9mcg
A: 237 IU
E:  0.04mg
32. Epazote
Nutritional Content for epazote, 28g, ounce
Co: 0.1mg
Ma:  33.9mg
K:?
A: 16 IU
E:?
33. Cucumbers
Nutritional Content for cucumbers, 52g, 1/2cup
Co:  0.021mg
Ma: 7mg
K: 8.5mcg
A: 55 IU
E: 0.02mg