The Food Coach

Healthy Food Database - Alfalfa

Named by the arabs as the al fal fa (father of all foods) , they found it to be a highly strengthening food both for themselves and their racehorses. The tiny alfalfa seed produces one of the most nutritionally concentrated sprouts available.
Category: Sprouts
In Season: all year
To Buy: Can be purchased already sprouted or made easily at home in a sprouting jar.
To Store: Store in the fridge for up to 3 days.
Tips & Tricks: Use in salads and sandwiches for added nutrients . Can be made all year round but the body will benefit most when consumed in Spring.

Nutrition (0.5 Cup):

Energy (kJ): 15.9
Protein (g): 0.56
Saturated Fat, g : 0.0
Vitamin C: Antioxidant, anti inflammatory and immune-boosting, this vitamin has a range of uses. Is essential for collagen formation, therefore plays a role in wound healing. Fights infection and protects against free radical damage. Vitamin C helps maintain normal cholesterol levels, promotes the absorption of iron and counters the effects of stress as it is concentrated in the adrenal glands.

Contraindications:
Large doses can cause diaorrhea or gas.
Amines: Amines come the breakdown or fermentation of proteins. High amounts are found in cheese, chocolate, wine, beer and yeast extracts. Smaller amounts are present in some fruits and vegetables such as tomatoes, avocados, bananas.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. Low
Glutamates: Glutamate is found naturally in many foods, as part of protein. It enhances the flavour of food, which is why foods rich in natural glutamates such as tomatoes, mushrooms and cheeses are commonly used in meals. Pure monosodium glutamate (MSG) is used as an additive to artificially flavour many processed foods, and should be avoided, especially in sensitive individuals as it can cause serious adverse reactions. n/a
Carbohydrates, g: 0.09
Fat (g): 0.05
Monosaturated Fat , g: 0.0
Vitamin K: Vitamin K is used in the body to control blood clotting and is essential for synthesizing the liver protein that controls the clotting. It is involved in creating the important prothrombin, which is the precursor to thrombin - a very important factor in blood clotting. It is also involved in bone formation and repair. In the intestines it also assists in converting glucose to glycogen, this can then be stored in the liver. There are some indications that Vitamin K may decrease the incidence or severity of osteoporosis and slow bone loss. 

Contraindications:
Be careful not to take too much Vitamin K in the last stages of pregnancy, since it could be toxic for the baby.
Salicylates: Naturally occurring plant chemicals found in several fruits, vegetables, nuts, herbs and spices, jams, honey, yeast extracts, tea and coffee, juices, beer and wines. Also present in flavourings, perfumes, scented toiletries and some medications.

For those with sensitivities, low foods are almost never a problem, moderate and high foods may cause reactions, depending on how sensitive you are and how much is eaten. Very high foods will most often cause unwanted symptoms in sensitive individuals. High

Cooking:

Cooking Tips: To make sprouts use a sprouting jar or jar with gauze stretched over the opening. Soak 3 tablespoons of alfalfa seeds in at least 200ml of water and leave for 6 hours. Rinse and drain twice a day for 6 days until they have completely sprouted.

Benefits the Following Health Conditions:*

Cold and Flus
Detoxifying
Fluid Retention

* This information is sourced by a qualified naturopath. It is non prescriptive and not intended as a cure for the condition. Recommended intake is not provided. It is no substitute for the advice and treatment of a professional practitioner.

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