Alfalfa is the smallest leguminous plant and was originally the most important leguminous feed crop in the United States. The protein content of alfalfa sprouts is higher than that of other beans, including minerals such as calcium, phosphorus, iron, sodium, potassium and magnesium, vitamins A, b 1, b2, b6, b 12, C, E and K, and various amino acids and enzymes. Rich in nutrition, low in calories, refreshing and delicious, better eaten raw, healthy and can be used. Has the effects of preventing aging, preventing adult diseases and caring skin. Alfalfa is the smallest leguminous plant, but its nutritional value is much higher than other leguminous plants. Because alfalfa grows, its roots extend to about 100 feet underground, so it can absorb a variety of nutrients and minerals. In developed countries such as Europe, America and Japan, raw alfalfa is widely recommended by medical professionals and nutritionists. Boxed or bulk alfalfa sprouts can be seen almost everywhere in supermarkets, health food stores and fast food restaurants. Alfalfa buds are indispensable in salad bars. Alfalfa bud contains protein and minerals (calcium, potassium, iron, etc. ) 1.5 times that of corn or wheat, but its alkalinity is higher than that of spinach, which is only 15.6%, while alfalfa buds are as high as 6 1.5%. Because alfalfa sprouts contain almost all important amino acids, it is very helpful for the treatment of arthritis, cancer, hypertension and cholesterol. In order to eliminate fatigue of head, waist and limbs, and prevent symptoms such as malnutrition, constipation, fragile hair and nails, tension and anxiety. Alfalfa is low in calories, extremely rich in nutrition, crispy and delicious. It can be eaten raw, dipped in soy sauce or made into sandwiches. At the same time, there is another feature that it will not rot if cooked for a long time. Americans eat alfalfa sprouts more commonly than China people eat mung bean sprouts.