Alfalfa Sprouts

(Scientific Binomial Name: Medicago sativa)

Selection Information

Usage: Used in salads and as a garnish for entrees.

Selection: Good-quality alfalfa sprouts will be crisp-looking and brightly colored. The roots will be white but the leaves can vary in color including yellow, light or dark-green. Coloring varies due to exposure to light.

Avoid: Avoid product that is brown, or that has dry and wilted roots. Milky-white or yellow water in the bottom of the container is a sign of old product or poor refrigeration.

Seasonal Information

Alfalfa is available year-round and usually grown locally.

Alfalfa Sprout (Raw) Nutritional Information

Serving Size: Alfalfa seeds sprouted, raw 1 cup (33g)
Amount Per Serving
Calories 8	Calories from Fat 2
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 2mg	0%
Total Carbohydrate 1g	0%
Dietary Fiber 1g	3%
Sugars 0g
Protein 1g
Vitamin A 1%	Vitamin C 5%
Calcium 1%	Iron 2%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Alfalfa sprouts are low in Saturated Fat and Sodium, and very low in Cholesterol. They're also a good source of Protein, Vitamin A, Niacin and Calcium, and a great source of Dietary Fiber, Vitamin C, Vitamin K, Thiamin, Riboflavin, Folate, Pantothenic Acid, Iron, Magnesium, Phosphorus, Zinc, Copper and Manganese.

Alfalfa Sprout Tips & Trivia

The alfalfa plant probably originated in the Near East. It came to the Eastern United States with the early colonists and to the Western United States via Chilean gold seekers at the time of the California gold rush, when it was known as Chilean clover.
Alfalfa is a remarkably nutritious plant, grown for forage longer than any other.