ァルファルファルファァァァァァァァァ In Europe, America, Japan and other countries, eating raw alfalfa sprouts has become a common practice, which is more common than eating mung bean sprouts in China. Alfalfa buds are low in calories and extremely rich in nutrition, and can be eaten raw with salad dressing or clear soy sauce. When alfalfa sprouts grow, the roots will extend deep underground, so it can absorb various nutrients and minerals in the soil. The protein content of alfalfa sprouts is higher than that of other beans, and it also contains minerals such as calcium, phosphorus, iron, sodium, potassium, magnesium and vitamins A, B, C and E. Its alkalinity is higher than that of spinach, and it also contains amino acids needed by human body, which can prevent hypertension and hepatitis and lower cholesterol. Vitamin B group can promote metabolism and enhance immune function; Vitamin E can prevent peroxidation, smooth blood circulation, strengthen vascular organs, prevent aging, prevent chronic diseases and beautify the skin. The appearance is ivory-white needle with small green leaves at the top. Scientific name of alfalfa bud data nutritional value: Medicago sativa L. Alias: western bud, chestnut origin: Asia Minor rich period: annual food composition table (edible part 100g) calorie 17 calorie moisture 88g protein 7. 1g lipid 0.7mg carbohydrate 3.3g potassium 249mg calcium 4/kloc-0. 06IU vitamin B 1 0.07 vitamin B2 0. 1mg vitamin C6.6mg vitamin E10.6 mg total dietary fiber 2.8g Suitable for people: obesity, hypertension, rough skin not suitable for people: lupus erythematosus, gout Selection method: it is best to look clean and ivory white. If the length is different, broken or brown, the quality is poor. If the cotyledons are too big or too old, they taste bad. Preservation method: the shell can be refrigerated 4? 7 days; The washed belt shell is few and can't be stored for a long time. Rinse with cold boiled water, drain the water, put it in a plastic bag with a bottom hole, and put it in the refrigerator for refrigeration. Not only is it hard to rot, but it will continue to grow. ァルファルファルファァァァァァァァァ In Europe, America, Japan and other countries, eating raw alfalfa sprouts has become a common practice, which is more common than eating mung bean sprouts in China. Alfalfa buds are low in calories and extremely rich in nutrition, and can be eaten raw with salad dressing or clear soy sauce. When alfalfa sprouts grow, the roots will extend deep underground, so it can absorb various nutrients and minerals in the soil. The protein content of alfalfa sprouts is higher than that of other beans, and it also contains minerals such as calcium, phosphorus, iron, sodium, potassium, magnesium and vitamins A, B, C and E. Its alkalinity is higher than that of spinach, and it also contains amino acids needed by human body, which can prevent hypertension and hepatitis and lower cholesterol. Vitamin B group can promote metabolism and enhance immune function; Vitamin E can prevent peroxidation, smooth blood circulation, strengthen vascular organs, prevent aging, prevent chronic diseases and beautify the skin. The appearance is ivory-white needle with small green leaves at the top. Scientific name of alfalfa bud data nutritional value: Medicago sativa L. Alias: western bud, chestnut origin: Asia Minor rich period: annual food composition table (edible part 100g) calorie 17 calorie moisture 88g protein 7. 1g lipid 0.7mg carbohydrate 3.3g potassium 249mg calcium 4/kloc-0. 06IU vitamin B 1 0.07 vitamin B2 0. 1mg vitamin C6.6mg vitamin E10.6 mg total dietary fiber 2.8g Suitable for people: obesity, hypertension, rough skin not suitable for people: lupus erythematosus, gout Selection method: it is best to look clean and ivory white. If the length is different, broken or brown, the quality is poor. If the cotyledons are too big or too old, they taste bad. Preservation method: the shell can be refrigerated 4? 7 days; The washed belt shell is few and can't be stored for a long time. Rinse with cold boiled water, drain the water, put it in a plastic bag with a bottom hole, and put it in the refrigerator for refrigeration. Not only is it hard to rot, but it will continue to grow. Alfalfa bud cooking 1- Turkish salad lowers blood pressure, cholesterol, materials, apples …3 cucumbers … 1/2 alfalfa buds … 1 box of corn kernels and raisins … proper amount of seasoned olive oil …2 tablespoons vinegar …3 tablespoons lemon juice … proper amount of sugar … a little diced apples and cucumbers. Wash alfalfa buds and chop raisins. Mix all the ingredients with seasonings and serve. Alfalfa bud cooking 2- fresh vegetables moisten the cake to strengthen immunity and promote metabolism. Carrots, alfalfa sprouts … 100g cucumbers …50g apples, bananas … 60g raisins, nuts … a proper amount of moist cakes … 2 slices of cucumbers, carrots, apples and alfalfa sprouts were washed with iced boiled water and dried with paper towels. Slice cucumbers, carrots, apples, bananas and nuts. Take 1 Zhang Run cake crust and smooth it. Add the ingredients of method 2, add raisins and roll them up. Serve. Tips Alfalfa buds are nutritious, but people with autoimmune diseases should not eat more alfalfa buds. Alfalfa buds are high in fiber and low in fat, and rich in protein, which is suitable for vegetarians. But it contains a lot of saponins and alkaloids, which will dissolve red blood cells and hinder the utilization of vitamin E. Alfalfa bud contains L- concanavaline, which is a natural toxic component and a toxic basic amino acid. Its main toxicity is to promote autoimmune diseases in mammals, make the immune system lose its regulatory function and lead to a series of immune abnormal reactions, especially for patients with lupus erythematosus. This article is excerpted from the most comprehensive picture book of four seasons vegetable nutrition in history/Good Food Research Team/Peace International.