Alfalfa seedlings fresh and delicious, nutritious rich in protein, vitamin A, D, E, B1, B2, hydrochloric acid plant saponin have lower cholesterol levels, coronary heart disease prevention role.
Alfalfa is the most blessed vegetarian food, some medicine and health writer believes that raw alfalfa sprouts can do for body detoxification, alfalfa is the medicine reporter's pen, a good low-calorie and high-fiber health food. Alfalfa make human blood total cholesterol and bad cholesterol levels drop, so the main benefits of alfalfa is prevention of atherosclerosis. But alfalfa contain saponin (a planting compounds), can dissolve red blood cells, but also can hinder the body use vitamin E; alfalfa more toxic with natural ingredients, called Con acids (L-Canavanine), is a toxic basic amino acids, the main toxicity contributed mammalian autoimmune diseases, the immune system so that the loss of a regulatory function, the body's own cells by mistake as antigens, and the production of antibodies to destroy the antigen, which is the body's own immune system to destroy the nationality of his body diseaseAlfalfa anti-bleeding: all bleeding symptoms, such as nosebleed, gingival blood, vomiting, hemoptysis, blood in the stool, bleeding, anal bleeding. Every new drug with vitamin K, think there is a condensation of vascular function therapy. In fact, vitamin K in foods, the most abundant, is the "clover." By alfalfa as the prevention of bleeding symptoms, the results of the experiment considered very effective for a variety of small hemorrhage, and lung and stomach and duodenal bleeding, have access to preventive effect. Alfalfa clear heat: Alfalfa is a cool character vegetables, after eating, can really eliminate a fire, especially in the dry season strong for Zuoshan, a significant effect, more than watercress. Confirmed by modern scientific research, its nutrients such as amino acids, vitamins, trace elements, such as a comprehensive and balanced eating alfalfa both superior to other vegetables, but also better than other grain foods.