Alfalfa
Alfalfa contains vitamin A, E, K, B and D. It also contains silicon, phosphorus, iron, potassium, chlorine, sodium, magnesium and many additional trace elements. Alfalfa has eight known enzymes that promote chemical reactions that enable food to be assimilated properly within the body.
Sometimes also called Buffalo Herb, or scientifically, Medicago sativa, Alfalfa means “Father of all Foods”
Alfalfa contains essential amino acids, which are not made by the body but must be obtained from food sources. Because Alfalfa is so easy to assimilate, it is used as the base in vitamins and supplements and it contains the highest chlorophyll content of any plant.
Alfalfa can be used for:
*Cleansing the blood
*Helping alleviate allergies
*Aids in blood clotting
*Promotes healthy digestion
*Can easy morning sickness
*Is helpful in reversing tooth decay and remineralizing teeth
*Supports the pituitary gland
*Supportive during nursing
*Helps ease morning sickness
*Aids with all forms of arthritis
Read More About Alfalfa
“Father of all Foods”
Centuries ago, the Arabs used alfalfa as feed for their horses, claiming that it made the animals strong and swift. Seeing these benefits, they decided to try the herb themselves. They observed that this addition to the diet quickly improved health and strength. The grass was name “Al – Fal – Fa”, “Father of all Foods”
Alfalfa (Medicago sativa) is one of the most studied plants. With today’s advances in science, we know that it contains important substances, including several saponins, many sterols, flavonoids, coumarins, alka loids, amino acids, vitamins, minerals, trace elements, enzymes, plant sugars and proteins (approx. 25% by weight). Overall, alfalfa is one of the most nutritious foods known.
Quite possible this is due to its massive root system that travels as deep as 250 feet into the earth to obtain its storehouse of nutrients. Some scholars have established that the total length of the roots of just one plant would equal almost 3,000 miles. It is little wonder that a plant with this type of root system would be rich in minerals stored deep in the earth’s recesses.
Alfalfa contains vitamin A, E, K, B and D. It also contains silicon, phosphorus, iron, potassium, chlorine, sodium, magnesium and many additional trace elements. Alfalfa has eight known enzymes that promote chemical reactions that enable food to be assimilated properly within the body.
Nutritional Analysis
The nutritional value of food that we eat greatly governs our health and therefore most of the activities that we do in our life. Our food is the only source of energy, minerals and vitamin for our body and is responsible for the efficient metabolism of the same.
| Nutrient | Units |
Value per 100 grams |
Number of Data Points | Std. Error |
|---|---|---|---|---|
| Proximates | ||||
| Water |
g
|
92.82
|
6
|
0.299
|
| Energy |
kcal
|
23
|
0
|
0
|
| Energy |
kJ
|
96
|
0
|
0
|
| Protein |
g
|
3.99
|
10
|
0.563
|
| Total lipid (fat) |
g
|
0.69
|
10
|
0.141
|
| Ash |
g
|
0.40
|
10
|
0.044
|
| Carbohydrate, by difference |
g
|
2.10
|
0
|
0
|
| Fiber, total dietary |
g
|
1.9
|
0
|
0
|
| Sugars, total |
g
|
0.18
|
3
|
0.012
|
| Sucrose |
g
|
0.00
|
3
|
0
|
| Glucose (dextrose) |
g
|
0.08
|
5
|
0.039
|
| Fructose |
g
|
0.12
|
6
|
0.059
|
| Lactose |
g
|
0.00
|
0
|
0
|
| Maltose |
g
|
0.00
|
0
|
0
|
| Galactose |
g
|
0.00
|
0
|
0
|
| Minerals | ||||
| Calcium, Ca |
mg
|
32
|
10
|
4.659
|
| Iron, Fe |
mg
|
0.96
|
10
|
0.114
|
| Magnesium, Mg |
mg
|
27
|
10
|
3.978
|
| Phosphorus, P |
mg
|
70
|
10
|
7.914
|
| Potassium, K |
mg
|
79
|
10
|
9.79
|
| Sodium, Na |
mg
|
6
|
10
|
1.094
|
| Zinc, Zn |
mg
|
0.92
|
10
|
0.273
|
| Copper, Cu |
mg
|
0.157
|
10
|
0.017
|
| Manganese, Mn |
mg
|
0.188
|
10
|
0.019
|
| Selenium, Se |
mcg
|
0.6
|
0
|
0
|
| Vitamins | ||||
| Vitamin C, total ascorbic acid |
mg
|
8.2
|
10
|
0.678
|
| Thiamin |
mg
|
0.076
|
10
|
0.005
|
| Riboflavin |
mg
|
0.126
|
10
|
0.017
|
| Niacin |
mg
|
0.481
|
10
|
0.044
|
| Pantothenic acid |
mg
|
0.563
|
10
|
0.069
|
| Vitamin B-6 |
mg
|
0.034
|
10
|
0.005
|
| Folate, total |
mcg
|
36
|
10
|
0.8
|
| Folic acid |
mcg
|
0
|
0
|
0
|
| Folate, food |
mcg
|
36
|
10
|
0.8
|
| Folate, DFE |
mcg_DFE
|
36
|
0
|
0
|
| Choline, total |
mg
|
14.4
|
0
|
0
|
| Betaine |
mg
|
0.4
|
1
|
0
|
| Vitamin B-12 |
mcg
|
0.00
|
0
|
0
|
| Vitamin B-12, added |
mcg
|
0.00
|
0
|
0
|
| Vitamin A, RAE |
mcg_RAE
|
8
|
0
|
0
|
| Retinol |
mcg
|
0
|
0
|
0
|
| Carotene, beta |
mcg
|
87
|
0
|
0
|
| Carotene, alpha |
mcg
|
6
|
0
|
0
|
| Cryptoxanthin, beta |
mcg
|
6
|
0
|
0
|
| Vitamin A, IU |
IU
|
155
|
0
|
0
|
| Lycopene |
mcg
|
0
|
0
|
0
|
| Lutein + zeaxanthin |
mcg
|
0
|
0
|
0
|
| Vitamin E (alpha-tocopherol) |
mg
|
0.02
|
0
|
0
|
| Vitamin E, added |
mg
|
0.00
|
0
|
0
|
| Vitamin K (phylloquinone) |
mcg
|
30.5
|
0
|
0
|
| Lipids | ||||
| Fatty acids, total saturated |
g
|
0.069
|
0
|
0
|
| 4:0 |
g
|
0.000
|
0
|
0
|
| 6:0 |
g
|
0.000
|
0
|
0
|
| 8:0 |
g
|
0.000
|
0
|
0
|
| 10:0 |
g
|
0.000
|
0
|
0
|
| 12:0 |
g
|
0.000
|
0
|
0
|
| 14:0 |
g
|
0.002
|
0
|
0
|
| 16:0 |
g
|
0.059
|
0
|
0
|
| 18:0 |
g
|
0.008
|
0
|
0
|
| Fatty acids, total monounsaturated |
g
|
0.056
|
0
|
0
|
| 16:1 undifferentiated |
g
|
0.000
|
0
|
0
|
| 18:1 undifferentiated |
g
|
0.056
|
0
|
0
|
| 20:1 |
g
|
0.000
|
0
|
0
|
| 22:1 undifferentiated |
g
|
0.000
|
0
|
0
|
| Fatty acids, total polyunsaturated |
g
|
0.409
|
0
|
0
|
| 18:2 undifferentiated |
g
|
0.234
|
0
|
0
|
| 18:3 undifferentiated |
g
|
0.175
|
0
|
0
|
| 18:4 |
g
|
0.000
|
0
|
0
|
| 20:4 undifferentiated |
g
|
0.000
|
0
|
0
|
| 20:5 n-3 |
g
|
0.000
|
0
|
0
|
| 22:5 n-3 |
g
|
0.000
|
0
|
0
|
| 22:6 n-3 |
g
|
0.000
|
0
|
0
|
| Cholesterol |
mg
|
0
|
0
|
0
|
| Amino acids | ||||
| Threonine |
g
|
0.134
|
1
|
0
|
| Isoleucine |
g
|
0.143
|
1
|
0
|
| Leucine |
g
|
0.267
|
1
|
0
|
| Lysine |
g
|
0.214
|
1
|
0
|
| Valine |
g
|
0.145
|
1
|
0
|
| Other | ||||
| Alcohol, ethyl |
g
|
0.0
|
0
|
0
|
| Caffeine |
mg
|
0
|
0
|
0
|
| Theobromine |
mg
|
0
|
0
|
0
|
Nutritional Analysis Source:
USDA National Nutrient Database for Standard Reference, Release 21 (2008)