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Health Benefits Of Alfalfa Sprouts

Alfalfa sprouts are the immature shoots of the alfalfa plant. The plant itself isn't used for culinary purposes because the mature leaves are bitter. Alfalfa sprouts are extremely prone to carrying food-borne illnesses such as e. coli, listeria and salmonella, so it's best to grow your own from thoroughly disinfected seeds or make sure that the sprouts are cooked long enough to kill any possible bacteria. People with a compromised immune system, such as pregnant women and the elderly, should not eat raw sprouts at all.

Vitamin K in Alfalfa Sprouts

Vitamin K is key in your body's absorption of calcium, which is crucial in maintaining strong bones and teeth. One 3.5-ounce serving of alfalfa sprouts contains 38 percent of the vitamin K your body needs daily to help you lessen your risk of osteoporosis. In addition, alfalfa sprouts contain 9 percent each of your daily recommended intake of copper, folate and manganese.

Vitamin C in Alfalfa Sprouts

 

Vitamin C is a powerful antioxidant. When your cells are exposed to environmental toxins and to the after-effects of your normal metabolic functions they become vulnerable to attack by free radicals. These free radicals work on your cells much the same way that rust works on iron. Too many free radicals in your system can lead to certain diseases and can increase the visible signs of aging. Antioxidants such as vitamin C scour away the effects of the free radicals, reducing your risk of heart attack, stroke and some cancers while also keeping your skin and hair healthy and vibrant. A 3.5-ounce serving of alfalfa sprouts provides 14 percent of your daily recommended intake of vitamin C.