Alfalfa Sprouts Benefits
It is actually a member of the pea family, a legume. It is an important crop for cattle and other animals, because of its high protein content, much higher than what is found in most grasses. People do not typically eat alfalfa grass, because the high fiber content. However, a young tender alfalfa sprout is a favorite health food.
Alfalfa grass is of the Genus, "Medicago" and the species is "satvia" it is from the Fabacea family of plants. Alfalfa grass can be used as high protein food for humans and livestock. It is recognised in agriculture as Lucerne. It is used as a stock feed and can be bailed for hay and used as chaff in horse or rabbit mixes and commercially available stock feed pellets.
Alfalfa is one of the most beneficial foods given to us by the creator. Alfalfa is one of the richest sources of all minerals necessary for great health. Alfalfa is one of the earliest cultivated plants, used for centuries for feeding livestock. This probably is true in part because Alfalfa is easy to grow, thrives in many varied climates throughout the world, and provides an excellent protein-rich food source.
These enable the plant to be an efficient concentrator of trace elements. Alfalfa plant is a very concentrated source of vitamin A, which is not lost when the plant is dried and sold in tablet form, and of vitamin C. Not all of us live near a source of alfalfa, but it is as easy to sprout, to mustard and cress, and the resulting sprouts are not only of a high nutritional order but are also exceptional providers of a wide spectrum I minerals.
Sprouts are an excellent source of calcium, magnesium, manganese, phosphorus, iron, and potassium. They also contain all essential amino acids, and the hard to find vitamin D which is found in sunflower sprouts, and vitamin B-12 which can be found in alfalfa sprouts.
Horses love this grass, and it gives them a lot of energy. There are those who would argue to much energy under some conditions... Humans can eat alfalfa, but not in the amounts a horse can. In fact, you have to be *very* careful. Much more than 1/4 cup for a couple of days or half a cup total in a week is not a good idea. It would be toxic to you.
Dating back in Ancient Chinese medicine, the young leaves of alfalfa are used to treat digestive tract and kidney disorders. Ayurvedic or the native Indians on the other hand, uses leaves to treat poor digestion. Furthermore, the Alfalfa seeds are used to treat boils and this plant's concoction was believed to treat arthritis and water retention.
The seeds must be washed well in pure water and soaked in water for 24 hours, after closing the vessel with a clean cloth. The next morning seeds are cleaned and water is removed. To one fourth of the vessel the seeds are put and they require more space for their sprouting, bulky, and pulpy and with full of water. The sprouting will happen within three days. One can notice the green leaves at their tips.
Alfalfa tea has a long history of folk use in Europe as a spring tonic and an appetite stimulant. Alfalfa hay has been used by the Chinese since the sixth century to treat kidney stones. It has an age-old reputation as a nutritious food. Traditionally the whole herb and leaf have been used.
Sprouts can harbor bacteria that leads to food poisoning. This is particularly of issue for children, the elderly, and people with immune related illnesses, like Aids. The problem can be eliminated if sprouts are cooked, but then you don't get the benefit of all the enzymes in them, and some vitamins may be lost. There was an outbreak of salmonella in 2002 in California, Arizona, New Mexico, and Colorado, and the FDA recommends that sprouts be cooked first.