Alfalfa Sprouts Selection Information | Nutritional Information | Tips & Trivia
Scientific Binomial Name: Medicago sativa
Used in salads and as a garnish for entrees.
Good-quality alfalfa sprouts will be crisp-looking and brightly colored.
The roots should be bright white to a light cream, but the leaves can vary in color including yellow, light or dark-green. Coloring varies due to exposure to light.
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.
Be aware that because of how alfalfa seeds can retain certain bacteria, they are suscptible to Salmonella contamination. Good growers can mitigate this risk, but all consumers should be aware of the fact that the risk of Salmonella is virtually impossible
Always store in the refrigerator.
In general, vegetables will not ripen further after harvest.
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 Aci
The alfalfa plant probably originated in the Near-East. Alfalfa is a remarkably nutritious plant, grown for forage longer than any other.
Alfalfa 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.
The next time you make stir-fry, use jicama instead of water chestnuts. The texture and juiciness are similar, but the flavor of jicama is better. (...)
Tip/Trivia of the Day Archive
Locally Grown Is Complex
Friday, October 11, 2013