Alfalfa Sprouts

Alfalfa sprouts are a member of the pea family.

Almost any seed that is endowed with the potential for the next generation of life is “sproutable”. When a seed is sprouted, much of the stored nutrients burst into the sprout, making it a wealth of health-giving substances.

Estimated Glycemic Load=0
Antioxidant Score (ORAC)=1,510

Selecting and Storing Alfalfa Sprouts

Since alfalfa sprouts grow indoors hydroponically (in water), they are available year-round. Sprouts are sold loose, in plastic bags, or in clear plastic boxes making it easy to see and evaluate the quality of the sprouts. They should be moist and crisp, and should look and smell fresh. Avoid sprouts that appear to be slimy, discolored, moldy, or give off a sour smell. Refrigerate sprouts in the container they are packed in or store loosely packed in plastic bags. Sprouts that are tightly packed will be crushed and begin to decay quickly. And don`t wash them before storing. Boxed sprouts will keep for four to five days.

Preferences: No Fish, No Red Meat, No Pork, No Eggs, No Shellfish, No Gluten, No Nuts, No Soy, No Dairy, No Poultry, No Corn, No Yeast, No Molds, No Citrus, No Tubers, No Nightshade, No Grains, No Seeds, No Peanuts,

About The Author

Kelley Herring, founder of Healing Gourmet, is a natural nutrition enthusiast with a background in biochemistry. Her passion is educating on how foods promote health and protect against disease and creating simple and delicious recipes for vibrant health and enjoyment.

Kelley Herring – who has written posts on Healing Gourmet.

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