This particular sprout is rich in alkaloids, isoflavones, coumarins, and sterols. Each of these phytochemicals has extremely beneficial to therapeutic properties for health, with strong detoxifying and anti-cancer effects.

It contains 8 essential enzymes for the proper digestion of food and assimilation of nutrients.

• Amylase. Breaks down starchy foods
• Lipase. Breaks down fats into fatty acids and glycerol so they can be absorbed by the intestinal mucosa
• Protease. Metabolism/breakdown of proteins
• Invertase. Converts sugar into glucose and fructose
• Peroxidase. Reduces hydrogen peroxide and oxidizes organic compounds with the main functional mission of protecting the body from oxidative stress
• Pectinase. Creates a plant gel from pectin
• Coagulase. Coagulation of milk

Along with its rich enzyme profile, alfalfa offers a wide range of vitamins and trace elements including: provitamin A (beta-carotene), B6 (pyridoxine), C, D, E (d-alpha-tocopheryl), K, P and minerals such as calcium, phosphorus, magnesium, potassium, and iron, as well as trace elements such as selenium and zinc.

Cultivation: Soak in water overnight. Do not discard this water; use it to water your flowers or in cooking, as it is full of minerals. The next morning, arrange them in trays or a common jar (about 25 grams), considering that during the process the seeds will increase their volume at least 4 times. They grow at room temperature. Keep the seeds away from light until the first leaves appear. Spray the seeds 2-3 times a day with only the amount of water needed to keep them moist. The sprouts are ready in 4-5 days, ready for consumption once they reach a height of 3-4 cm. Greater height means they will have larger roots, thus being bitter for consumption. They can be stored in the refrigerator for 1-2 weeks.