What are Alfalfa Sprouts?
Alfalfa sprouts are the young shoots of the alfalfa plant, eaten within four to seven days of germination. Along with numerous other sprouts, alfalfa sprouts are eaten as a health food, and can be found sprinkled on sandwiches, mixed with salads, or added to stir fries. Since the seeds can be germinated in controlled environments year round, there is no specific season for alfalfa sprouts. In addition to being available at the store, it is also possible to grow alfalfa sprouts at home with minimal equipment.
Sprouts in general tend to be very nutritionally rich, because they contain much of the energy the plant needs to grow up. Alfalfa sprouts are high in vitamins A, B, C, E, and K, along with an assortment of antioxidants and amino acids such as canavanine. In addition, alfalfa sprouts contain substances known as phytochemicals, which are not nutritionally necessary, but appear to benefit human health.
Numerous claims are made about alfalfa sprouts, especially in the health food community. Many of these claims have yet to be substantiated, because there is incomplete evidence. Alfalfa sprouts certainly do have nutritional benefits, but they may not be the wonder food they are claimed to be. Canavanine, for example, may actually be toxic in large amounts, according to studies by the National Institutes of Health.
Commercially produced alfalfa sprouts have also been identified as a source of potential foodborne illness by the United States Food and Drug Administration. Unless the sprouts are cultivated very carefully and handled well, they can become a breeding ground for bacteria. This becomes especially true once alfalfa sprouts leave the grocery store, where they may sit in a fridge for several days before being eaten. When grown at home, however, alfalfa sprouts are fine, and a healthy addition to the diet.
To grow alfalfa sprouts, put a tablespoon of seeds specifically designed for sprouting into a wide mouthed glass jar and pour enough water into the jar to cover the seeds. Use a rubber band to stretch a sheet of cheesecloth or other breathable fabric across the top of the jar, and put it in a dark cupboard overnight. In the morning, drain the water off and rinse the seeds by adding water and swirling them around. After rinsing, drain, and put the seeds back into the cupboard. Repeat this process three times a day until the fourth day, when the seeds have started to turn into sprouts. Rinse and drain the seeds as usual and then expose them to sunlight. Use within three days.
Written by S.E. Smith
