This particular sprout is rich in alkaloids, isoflavones, coumarins, and sterols. Each of these phytochemicals has extremely beneficial and even therapeutic properties for health, with strong detoxifying and anticancer 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 primary functional mission of protecting the body from oxidative stress
• Pectinase. Creates a plant gel from pectin
• Coagulase. Milk coagulation

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 like selenium and zinc.

Cultivation: Soak in water overnight. Do not discard this water; use it to water your plants 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, making them bitter for consumption. They can be stored in the refrigerator for 1-2 weeks.

General information about sprouts

Germinated seeds contain many nutrients, vitamins, and enzymes produced by the germination process, making them easily absorbable by the human body. Dry seeds contain enzyme inhibitors to prevent early germination. These inhibitors make it difficult for the human body to digest the seeds, making their nutrients hard to absorb. However, during the germination process, these inhibitors are deactivated, and the activated enzymes can break down the proteins and polysaccharides of the seeds to create an easily digestible mixture of vitamins, monosaccharides, essential amino acids, and fatty acids. Germination thus transforms the inert nutrients of the seeds into living ones that are easily absorbable by the human body, creating a complete meal whose nutritional value far exceeds that of simple seeds.