Sprout the facts like alfalfa sprouts.
- ‘Alfalfa sprouts’ are also known as ‘lucerne sprouts’ and their scientific name is Medicago sativa.
- Alfalfa sprouts belong to the family Fabaceae, which is the family of legumes, beans and peas, and are thought to be native to Iran.
- Alfalfa sprouts start as brown seeds that germinate, within 1-2 days after watering, and the shoots, white with tiny green leaves, are ready to eat after 3 to 5 days.
- Alfalfa sprouts are sprouted alfalfa or lucerne seeds and are easily grown at home in a jar, or special sprout grower.
- Alfalfa sprouts are high in vitamin K and also contain other beneficial nutrients.
- In 2006, the total world production of alfalfa was 395 million tonnes (436 million tons) in weight.
- Traditionally, alfalfa was used medicinally, although no significant medical properties have been discovered, although consuming significant quantities of alfalfa sprouts may lead to autoimmune type disorders in some people.
- Alfalfa is the most common legume grown in the world, mostly grown as stock feed.
- Raw alfalfa sprouts can contain bad bacteria, particularly salmonella, although this can generally be avoided if they are kept in the fridge and thoroughly washed before eating.
- Alfalfa spouts are commonly used as a sandwich filling or salad addition.
Bibliography:
Alfalfa, 2013, Wikipedia, http://en.wikipedia.org/wiki/Alfalfa
Smith M, Are Alfalfa Sprouts Safe to Eat?, 2010, Food Safety, http://www.foodsafety.gov/blog/sprouts.html
Wow, 436 million tons is definitely a lot of alfalfa. My sister has used alfalfa in salads before and they’re pretty good. I wonder if company’s order alfalfa in big bags.