Product Description
Alfalfa is primarily known as animal feed, but its sprouts, which are rich in nutrients, are also suitable for human consumption.
Importance, impacts:
Like other sprouts, alfalfa sprouts are rich in vitamins (K, C) and minerals, such as folic acid and magnesium. They have very low energy content.
The sprout of alfalfa contains canavanine, a potentially toxic substance that inhibits the immune system. During the growth and greening of the sprout, most of this substance converts into arginine, a harmless amino acid. The downside of this process is that the sprouts become bitter-tasting. Fortunately, the typical daily intake of 'one salad portion' far exceeds the amount that would cause toxicity or trigger symptoms of autoimmune disease, so as long as we don't consume excessive amounts, there is no need to worry about health damage.
Procedure for sprouting:
Soak the seeds overnight. In the morning, drain the water, rinse the seeds, and place the container in a dark place. Rinse the seeds at least twice a day (morning, evening) and make sure they are not left standing in water. The sprouted seedlings can be consumed after 3-4 days. It is advisable to store the sprouts in the refrigerator, otherwise they will spoil.
Usage:
Sprouted seeds can be consumed on their own, in salads, sandwiches, as a green side dish, or blended into raw beverages.
Ingredients: alfalfa seeds