Chlorophyll is substance that is found in GREEN LEAFY VEGETABLES and not in red-coloured vegetables as chlorophyll is the major cause for the colour green in vegetables
chlorophyll is more soluble than xanthophyll
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There are chlorophyll a and chlorophyll b. in chlorophyll a there is more energy required than in chlorophyll b. chlorophyll a have an absorption peak at 700 nm in contrast to the 680nm of chlorophyll b. chlorophyll a creates a more greener pigment whereas the chlorophyll b has a more yellow appearance of leaves in the fall. there are also other pigments like carotenes which produce the red in autumn.
Several fit that description - lettuce, of course, some varieties of spinach are large-leaved, though spinach is more succulent than crisp. And Swiss Chard, which can produce very large leaves, and is a most useful green in the kitchen. Cabbage has very crisp leaves, but is not thought of so much as a "salad" green, more a cooking vegetable, though there is one famous cabbage salad - Cole Slaw.
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The pigments in the green leaf[spinach] contain 2 yellow green[chlorophyll b], faint yellow[carotenes] an yellow[xanthophyll]. In the red leaf[Moses in the Cradle or Poinsettia] the colors and pigments where yellow green[chlorophyll b], faint yellow[carotenes] and red[anthocyanins]. If you did the chromatography paper testing you will notice both leaves have chlorophyll in which indicates that both the red leaf and green leaf can photosyntehsize. [The red leaf also contains chlorophyll even though it is red and not green and absorbs enough light to photosynthesize.]
Spinach juice is not but an acid may contain some acids (eg. oxalic acid), more than base.
spinach
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chlorophyll is the green pigment found in plants. If you see a plant and see green you're probably looking at chlorophyll. Also so red algae have chlorophyll its just that they have more red than green.
http://www.nrjournal.com/article/S0271-5317(08)00140-1/abstract
It has more color.