Alfalfa

Alfalfa is an herbaceous plant belonging to the legume family, recognized for its tender and nutritious sprouts which are commonly used in cooking. Its sprouts, known as alfalfa sprouts, are highly valued for their light texture and mild flavor, making them ideal for salads, sandwiches, smoothies, and as a complement in various dishes.

Native to Central Asia, alfalfa has been cultivated for thousands of years for both animal feed and human consumption, primarily for its high nutritional value and versatility. In gastronomy, alfalfa adds freshness and a crunchy touch without overpowering the flavor of other ingredients.

Properties: Alfalfa is rich in vitamins A, C, E, and K, as well as minerals such as calcium, iron, and potassium. It also contains antioxidants and is a good source of dietary fiber and plant-based proteins. Thanks to its low calorie content and high nutritional value, it is very popular in healthy and vegetarian diets.

In different Spanish-speaking countries, alfalfa may be found under synonyms or terms such as alfalfa sprouts, alfalfa shoots, or simply green alfalfa. In all cases, it refers to the small, young plants of this legume, fresh and ready for consumption.