ORGANIC ALFALFA SPROUTS
ALFALFA SEEDSALFALFA 3 DAYSALFALFA 6 DAYS
HOW TO GROW ALFALFA SPROUTS:
- Rinse and soak in clean water for 5-6 hours.
- Drain and rinse and put in your sprouting tray or jar.
- Rinse daily.
- Should be ready within five days.
HOW TO USE SPROUTS
Alfalfa sprouts are crisp, their taste fresh, light - almost like crisp lettuce, so they are a great addition to most salads and sandwiches. The sprouts can be used raw or they can also be juiced or cooked in wok dishes like a stir fry.
A, B1, B2, B3, B5, B9, C, K
Potassium, Iron, Calcium, Copper, Zinc, Magnesium, Phosphorus, Manganese
4% – measured in relation to sprouts consisting of 75% water
SIZE • LOOKS
Alfalfa sprouts is a cute figure and have small, bright green leaves, which are very pretty seen up close. The sprouts have a white stem and root. The root is single, long and slender, which makes them pretty for decorating all kinds of foods.
This is a quite fragile little plant, so they should be rinsed gently. On the other hand sprouts grown of quality seeds are quite hardy, and they can last up to 8 days after they have formed leaves.
If your Alfalfa sprouts are yellowish or even white in the leaves, the sprouter should be placed in a lighter place. Then the plants will form chlorophyll in their small leaves during a day or so.
- Alfalfa sprouts are rich in canavanine, an amino acid analog known to be beneficial in fighting leukemia, pancreatic and colon cancer as well as fibrocystic breast tumors.
- Alfalfa sprouts are known to be one of the vegetables with the highest amount of antioxidants. Antioxidants are crucial in boosting the immune system as well as fighting free radicals. Antioxidants have long been known to lower the rate of cancer, stroke and heart disease.
- Alfalfa contains oestrogen which helps increase bone formation and improves bone density, therefore helping prevent osteoporosis.
Cert. Org. IE-ORG-03