Image of 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 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

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

Storage

Always store in the refrigerator.

Ripening

In general, vegetables will not ripen further after harvest.

  • Nutritional Information
  • 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

  • Tips & Trivia
  • 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.

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