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Alfalfa has been used as an herbal medicine for over 1,500 years. Alfalfa is high in protein, calcium, plus other minerals, vitamins in the B group, vitamin C, vitamin D, vitamin E, and vitamin K group, vitamin C, vitamin D, vitamin E, and vitamin K.

In early Chinese medicines, physicians used young alfalfa leaves to treat disorders related to the digestive tract and the kidneys. In Ayurvedic medicine, physicians used the leaves for treating poor digestion. They made a cooling poultice from the seeds for boils. At the time, alfalfa was also believed to be beneficial to people suffering from arthritis and water retention.

Source:

Flowers, leaves, petals, sprouts. Alfalfa sprouts are a good source since vitamins are present only in fresh, uncooked alfalfa.

Content:

Alpha-carotene, beta-carotene, calcium, chlorophyll, copper, essential amino acids, iron, magnesium, phosphorus, potassium, protein, sodium, sulfur, zinc, vitamins A, B-complex, C, D, E, K.

Uses:

Alkalizes and detoxifies the body. Diuretic, anti-inflammatory, cholesterol reducer, hormonal balancer, antifungal. Enhances the function of the pituitary gland. Helpful for anemia and ulcers, and also disorders related to: bleeding, bones and joints, colon, digestive, skin.

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