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Alfalfa leaf is a good source of protein, it contains up to 50% in addition to having a good amount of beta carotene, octacosanol, and chlorophyll.
Alfalfa Leaf is a powerful natural source of many essential vitamins including the entire spectrum of B-vitamins, A, D, E and K. Vitamin K is very important in the function of blood clotting.
Alfalfa Leaf also contains necessary minerals like iron, niacin, biotin, folic acid, calcium, magnesium, phosphorous and potassium. When the plant is burned, the ashes are almost 100% pure calcium, therefore the plant is often recommended for conditions involving bone-loss.
Alfalfa Leaf has an incredibly high protein content when compared to many other plant sources. Estimates show that the plant contains up to 25% protein in the form of dried alfalfa-meal. It is also a vital source of chlorophyll. In fact, alfalfa leaves are an invaluable source of all eight chlorophyll-boosting essential amino acids. The extensive root system allows the plant to absorb a high level of nutrients from the soil, and is especially helpful for people who cannot absorb nutrients.
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It should come as no surprise that the word Alfalfa actually comes from an Arabic phrase that means "the father of all foods." The Chinese have long used Alfalfa Leaf as an appetite stimulator, as well as a healing digestive remedy.
The usual dose of alfalfa for tea is 1 to 2 teaspoons per cup, steeped in boiling water for 10 to 20 minutes. Capsules and tablets of whole alfalfa should be taken according to the manufacturer's recommendations.
Precautions - The biggest risk in using alfalfa is eating sprouts grown in contaminated water. This is also the simplest risk to avoid. Avoid limp or smelly sprouts, and rinse sprouts before use.
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