Alfalfa is the smallest leguminous plant and was originally the most important legume forage crop in the United States. The protein content of alfalfa sprouts is higher than that of other beans. It contains calcium, phosphorus, iron, sodium, potassium, magnesium and other minerals, as well as vitamins a, b1, b2, b6, b12, c, e, k and a variety of amino acids and enzymes. It is rich in nutrients, low in calories, refreshing and delicious. It is better to eat it raw. It is good for health and can transform acidic blood into weak alkaline. It contains a high amount of vitamin E, which can prevent the production of peroxidized lipids that promote aging, strengthen blood vessels and Make blood circulation smoother. It has the effect of preventing aging, preventing adult diseases and beautifying the skin. Alfalfa (alfalfa) is the smallest legume in value, but its nutritional value is much higher than other legumes. Because the roots of alfalfa will extend about a hundred feet into the ground when it grows, it can absorb a variety of nutrients and minerals. In developed countries such as Europe, the United States, and Japan, because it is strongly recommended by the medical community and nutritionists, eating alfalfa raw has become popular. You can see boxed or bulk alfalfa in supermarkets, health food stores, and fast food restaurants almost everywhere. bud. A salad bar must have alfalfa sprouts. Alfalfa sprouts contain 1.5 times the protein and minerals (calcium, potassium, iron, etc.) of corn or wheat, and their alkalinity is higher than spinach. Spinach is only 15.6, but alfalfa sprouts are as high as 61.5. Since alfalfa sprouts contain almost all important amino acids, they are very helpful in the treatment of arthritis, cancer, high blood pressure, and cholesterol. In order to eliminate fatigue of the head, waist, and limbs, and prevent symptoms such as malnutrition, constipation, fragile hair and nails, nervousness, and anxiety. Alfalfa sprouts are low in calories, highly nutritious, and crispy and delicious. They can be eaten raw, dipped in soy sauce, or made into sandwiches. At the same time, it also has a characteristic---it will not rot after being cooked for a long time. Americans eat alfalfa sprouts more commonly than our Chinese eat mung bean sprouts.

Alfalfa sprouts, also known as alfalfa sprouts or green alfalfa sprouts, are also called Western sprouts and are perennial leguminous herbaceous plants. The protein content is higher than other beans, 1.5 times higher than corn and wheat; it contains calcium, phosphorus, iron, sodium, potassium, magnesium and other minerals as well as a variety of vitamins, amino acids and enzymes. It is rich in nutrients and low in calories. Alfalfa sprouts are a It is a low-calorie and nutritious natural alkaline food with an alkalinity level as high as 61.5, which can help meat eaters neutralize the acidity of the blood in the body. Alfalfa sprouts contain 1.5 times the protein of wheat, and contain minerals (calcium, magnesium, potassium, iron, phosphorus), trace elements (selenium, zinc), and vitamins (A, B complex, C, D, E, K) , niacin, pantothenic acid, chlorophyll and various enzymes...etc.