History- The alfalfa crop, which grows to about 3 feet adorned with blue flowers in the summer months, is primarily fed as hay to cattle, horses, and other livestock. Alfalfa sprouts are a different story. They are sold in the produce section of nearly all grocery stores and are readily available on salad bars, as well as sandwich menus. Alfalfa sprout are exactly what the name implies, and look like the tiny first sprouts of any plant: thin strings with a tiny green bulb or open leaf at the top of a long white stem. Dehydrated alfalfa leaf in the form of tablets, powders and tea is also sold as dietary supplements. Alfalfa are probably the most readily available, but you can also find bean sprouts, radish sprouts, wheat sprouts, soybean sprouts, etc
Health Benefits-Alfalfa sprouts, along with clover, radish and sunflower sprouts contain percentages of protein that, calorie for calorie, are higher than spinach, milk, and in the case of soybean sprouts, even higher than meat and eggs. Radish sprouts are high in antioxidant vitamins C and A, which neutralize free radicals and prevent cholesterol build-up and heart disease. Both are also important for skin and immune health. Alfalfa and Broccoli sprouts also contain vitamins C and A along with vitamin B and vitamin K essential for proteins involved in blood clotting, along with bone-building calcium, iron, and magnesium, shown to help maintain relaxed, normal muscle function and stabilize blood sugar and blood pressure, suggesting it may be effective in managing cardiovascular disease, airway constriction, and hypertension. These sprouts also contain zinc for immune system support and blood cell formation, phosphorus and potassium, a mineral that helps regulate the body’s water levels and blood pressure and protect against circulatory diseases by promoting cardiovascular health. Most sprouts also contain folate, essential for heart health and normal fetal development during pregnancy, and natural plant estrogens which can help protect bone density and alleviate symptoms of PMS and menopause, as well as phytochemicals that protect against disease, and saponins, which are thought to balance healthy cholesterol levels and support immune health.
Preparation- Sprouts
generally don’t need any preparation, unless you are sowing the seeds
and growing them yourself. It should be kept refrigerated and will keep
for up to a week or more. It can be added to salads or sandwiches.
Although it’s mainly consumed raw, and is better able to maintain its
nutritional quality this way, you may try cooking it and adding it to
vegetable dishes, soups, etc.
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Alfalfa
History- The alfalfa crop, which grows to about 3 feet adorned with blue flowers in the summer months, is primarily fed as hay to cattle, horses, and other livestock. Alfalfa sprouts are a different story. They are sold in the produce section of nearly all grocery stores and are readily available on salad bars, as well as sandwich menus. Alfalfa sprout are exactly what the name implies, and look like the tiny first sprouts of any plant: thin strings with a tiny green bulb or open leaf at the top of a long white stem. Dehydrated alfalfa leaf in the form of tablets, powders and tea is also sold as dietary supplements. Alfalfa are probably the most readily available, but you can also find bean sprouts, radish sprouts, wheat sprouts, soybean sprouts, etc