Alfalfa sprouts
Alfalfa Sprouts
Alfalfa sprouts (/ælˈfælfə/ sprouts) are the shoots of the alfalfa plant, harvested before they become the full-grown plant. They are commonly used in salads and sandwiches for their crunchy texture and slightly nutty flavor.
Etymology
The term "alfalfa" comes from the Arabic phrase, al-fisfisa, which means "fresh fodder". The word "sprout" is of Germanic origin, from the Old English word "sprūtan", meaning to grow or sprout.
Description
Alfalfa sprouts are small, thread-like shoots that are typically 2-3 centimeters in length. They are light green in color and have a mild, slightly nutty flavor. The sprouts are harvested when they are very young, just a few days after the alfalfa seeds have been planted.
Nutritional Value
Alfalfa sprouts are a good source of Vitamin K, Vitamin C, and Fiber. They also contain small amounts of several other nutrients, including Calcium, Iron, and Protein.
Health Benefits
Alfalfa sprouts have been associated with several health benefits. They are low in calories and high in nutrients, making them a healthy addition to many meals. Some studies suggest that alfalfa sprouts may help reduce the risk of certain types of Cancer, improve heart health, and aid in digestion.
Related Terms
- Sprouting: The process of germinating seeds to be eaten raw or cooked.
- Alfalfa: A plant widely cultivated for its nutritious sprouts and for use as fodder.
- Microgreens: Young vegetable greens that are approximately 1–3 inches tall.
See Also
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