Alfalfa is mainly used as animal feed, yet when sprouted, the tender shoots are rich in nutrients and suitable for dietary purposes.
Significance, effects:
Just as other sprout seeds, alfalfa is rich in vitamins (K and C) and minerals, including folic acid and magnesium. The seeds have a low energy value.
Alfalfa seed sprouts contain canavanine, a potentially toxic substance that can impede the function of the immune system. As the sprouts develop and turn green, this substance is mostly converted into arginine, a harmless amino acid. The drawback of this process is that sprouts develop a bitter taste. Fortunately, the toxic amount that can cause autoimmune diseases far exceeds the “daily salad” amount of the sprouts, therefore there is nothing to worry about when consuming the sprouts in moderation.
Sprouting: Steep the seeds in water overnight. Drain the water in the morning, rinse the seeds and move the container with the seeds to a dark place. Rinse the seeds at least twice a day (in the morning and evening) and drain the water. The sprouts can be consumed after 3-4 days. Refrigerate the sprouts so they wouldn’t go bad.
Use: The sprouts can be used raw, in salads, sandwiches as a side dish or in raw beverages.
Ingredients: alfalfa seed*
*= Controlled Organic Farming HU-ÖKO-01
controlled by: Biokontroll Hungária Nonprofit Kft.
Packaged in a plant processing soy, gluten, celery, mustard and sesame seeds.
Store in a cool and dry place!
Country of origin : Italy.
