Plant
Alfalfa is a perennial legume that normally lives 4-8 years, but can live more than 20 years as well, dependent on climate and variety. Erect or ascending, glabrous perennial flowering plant grow to the height of 1 m (3.3 ft.) tall and is found growing in wide variety of climatic environments from cold temperate to warm sub-tropical. It prefers friable, rich, well-drained loamy soil along with loose topsoil supplied with lime. It has deep root system, sometimes extending more than 15 m (49 ft.). Stems are decumbent or erect up to 1 m high, glabrous or hairy in the upper parts along with several branches. Leaves are usually alternate compound and are olive-green and trifoliate, 10-45 mm long and 3-10 mm broad; pubescent on lower surface, glabrous on upper surface, coarsely toothed. Leaflets are usually narrow, oblong to ovate or obovate, 8–28 mm x 3–15 mm, glabrous on upper layer, somewhat pubescent on lower surface. Flowers are hermaphrodite, about 1/3″ long; consist of 5 petals that are lavender or purple, 10 stamens, a single pistil, and a green calyx. Flowering normally starts from July to September.
Pods
As soon as flower fall, curled pod is developed which is 1/3″ in length from one end to another, 3–10 mm in diameter, indehiscent, containing 2–6 seeds. Pods are normally green and turn to brown as soon as they mature. Seeds are yellow, castaneous or brown colored, ovoid, irregularly cordate or reniform and is slightly bland in taste. Pods can be harvested from Jul to September.
History
Alfalfa is said to have been originated in southwestern Asia, first cultivated in Iran and presently has a worldwide distribution because of its popularity as agriculture species. Alfalfa is extensively grown all through the world as forage for cattle, and is most often collected as hay, but can also be made into silage, grazed, or fed as greenchop. During 1736 it was introduced to Georgia, but was not popular till 1850. It was grown in all 50 states and is widely planted in Canada. Although it originated in Asia, it is now exceptionally common in the USA, Europe, and Canada.
Nutritional Value
Apart from their bland taste Alfalfa is a good source of nutrients, vitamins and minerals. Consuming 100 gram of alfalfa offers 30.5 µg of Vitamin K, 0.157mg of Copper, 0.96 mg of Iron, 0.563 mg of Vitamin B5, 70mg of Phosphorus, 0.126 mg of Vitamin B2 and 8.2 mg of Vitamin C. Moreover many Amino acids like 0.143 g of Isoleucine, 0.134 g of Threonine 0.267 g of Leucine, 0.145 g of Valine and 0.214 g of Lysine are also found in 100 gram of sprouted Alfalfa seeds.
Calories 23 Kcal. Calories from Fat 6.21 Kcal.
| Alfalfa Quick Facts | |
|---|---|
| Name: | Alfalfa |
| Scientific Name: | Medicago sativa |
| Origin | South-central Asia, first cultivated in ancient Iran |
| Colors | Yellow, castaneous or brown |
| Shapes | Ovoid, irregularly cordate or reniform |
| Taste | Slightly bland |
| Calories | 23 Kcal./cup |
| Major nutrients | Vitamin K (25.42%) Copper(17.44%) Iron (12.00%) Vitamin B5 (11.26%) Phosphorus (10.00%) |
| Health benefits | Builds Stamina, Muscle Function, Bursitis and Muscle Problems,Diabetes, Cardiovascular disease, Arthritis, Blood Clotting |
| Proximity | Amount | % DV |
|---|---|---|
| Water | 92.82 g | N/D |
| Energy | 23 Kcal | N/D |
| Energy | 96 kJ | N/D |
| Protein | 3.99 g | 7.98% |
| Total Fat (lipid) | 0.69 g | 1.97% |
| Ash | 0.4 g | N/D |
| Carbohydrate | 2.1 g | 1.62% |
| Total dietary Fiber | 1.9 g | 5.00% |
| Total Sugars | 0.2 g | N/D |
| Glucose (dextrose) | 0.08 g | N/D |
| Fructose | 0.12 g | N/D |
| Minerals | Amount | % DV |
|---|---|---|
| Copper, Cu | 0.157 mg | 17.44% |
| Iron, Fe | 0.96 mg | 12.00% |
| Phosphorus, P | 70 mg | 10.00% |
| Zinc, Zn | 0.92 mg | 8.36% |
| Manganese, Mn | 0.188 mg | 8.17% |
| Magnesium, Mg | 27 mg | 6.43% |
| Calcium, Ca | 32 mg | 3.20% |
| Potassium, K | 79 mg | 1.68% |
| Selenium, Se | 0.6 µg | 1.09% |
| Sodium, Na | 6 mg | 0.40% |
| Vitamins | Amount | % DV |
|---|---|---|
| Vitamin K (phylloquinone) | 30.5 µg | 25.42% |
| Vitamin B5 (Pantothenic acid) | 0.563 mg | 11.26% |
| Vitamin B2 (Riboflavin) | 0.126 mg | 9.69% |
| Vitamin C (Ascorbic acid) | 8.2 mg | 9.11% |
| Vitamin B9 (Folate, Folic acid) | 36 µg | 9.00% |
| Vitamin B1 (Thiamin) | 0.076 mg | 6.33% |
| Vitamin B3 (Niacin) | 0.481 mg | 3.01% |
| Choline | 14.4 mg | 2.62% |
| Vitamin B6 (Pyridoxine) | 0.034 mg | 2.62% |
| Vitamin A | 8 µg | 1.14% |
| Vitamin E (alpha-tocopherol) | 0.02 mg | 0.13% |
| Beta Carotene | 87 µg | N/D |
| alpha Carotene | 6 µg | N/D |
| Beta Cryptoxanthin | 6 µg | N/D |
| Betaine | 0.4 mg | N/D |
| Lipids | Amount | % DV |
|---|---|---|
| Fatty acids, total saturated | 0.069 g | 0.11% |
| Myristic acid 14:00(Tetradecanoic acid) | 0.002 g | N/D |
| Palmitic acid 16:00 (Hexadecanoic acid) | 0.059 g | N/D |
| Stearic acid 18:00 (Octadecanoic acid) | 0.008 g | N/D |
| Fatty acids, total monounsaturated | ||
| Oleic acid 18:1 (octadecenoic acid) | 0.056 g | N/D |
| Fatty acids, total polyunsaturated | 0.409 g | 2.41% |
| Linoleic acid 18:2 (octadecadienoic acid) | 0.234 g | N/D |
| Linolenic acid 18:3 (Octadecatrienoic acid) | 0.175 g | N/D |
| Amino Acids | Amount | % DV |
|---|---|---|
| Isoleucine | 0.143 g | 8.55% |
| Threonine | 0.134 g | 7.61% |
| Leucine | 0.267 g | 7.22% |
| Valine | 0.145 g | 6.87% |
| Lysine | 0.214 g | 6.40% |
| Flavonols | Amount | % DV |
|---|---|---|
| Quercetin | 1.7 mg | N/D |
| Isoflavones | ||
| Daidzein | 0.02 mg | N/D |
| Genistein | 0.02 mg | N/D |
| Total isoflavones | 0.04 mg | N/D |
| Biochanin A | 0.03 mg | N/D |
| Formononetin | 1.43 mg | N/D |
| Coumestrol | 1.6 mg | N/D |
