Medicago Sativa

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

It contains 8 essential enzymes for the proper digestion of food and absorption 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

Alongside 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 like 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 when they reach a height of 3-4 centimeters. Greater height means they will have larger roots, thus becoming bitter for consumption. They can be stored in the refrigerator for 1-2 weeks.