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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. Contains amino acids, saponins, isoflavins, sugars, sterols, acids, minerals (Ca, K, P, Mg, Fe, Zn, Cu), coumarins, alkaloids, porphyrins, and vitamins (A, B1, B6, B12, C, D, E, K, niacin, biotin, folic acid, pantothenic acid).
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Parts Used
Seeds, sprouts, and the aboveground parts of the plant as a bulk herb, for teas, and in capsules.
Typical Preparations
Alfalfa sprouts are found in groceries and salad bars. Capsules or tables containing alfalfa leaves or seeds as well as the bulk powdered herb are found in health food stores.
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.
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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