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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Yes, alfalfa sprouts are highly nutritious and low in calories. They are an excellent source of Vitamin K for bone health, contain saponins that may lower cholesterol, and provide antioxidants that protect cells from damage.
Alfalfa sprouts are very low in calories, providing only 23 calories per 100g. Despite their light weight, they offer about 3.99g of protein and 2.1g of carbohydrates, making them a nutrient-dense addition to meals.
Yes, they are excellent for weight management. Because they are low in calories (23 per 100g) and contain fiber, they can help you feel full and satisfied without significantly increasing your daily calorie intake.
Alfalfa sprouts are very keto-friendly and low-carb. With only 2.1g of total carbohydrates per 100g, they can be easily incorporated into a ketogenic diet without impacting ketosis.
Yes, alfalfa sprouts are naturally vegan and gluten-free. They are a plant-based food grown from alfalfa seeds and contain no animal products or gluten-containing proteins.
Alfalfa sprouts are most commonly eaten raw in sandwiches, wraps, and salads to preserve their crunchy texture and heat-sensitive vitamins. If you prefer them cooked, they can be lightly sautéed or added to stir-fries at the very end of cooking.
Alfalfa sprouts have a very mild, slightly nutty, and fresh flavor. Their primary appeal is their crisp, crunchy texture, which adds a refreshing element to heavier dishes.
alfalfa sprouts is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 3.99 grams of protein, it's a nutritious addition to many dishes.
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Browse recipes →Store alfalfa sprouts in the refrigerator in a ventilated container or a plastic bag lined with a paper towel to absorb excess moisture. They are highly perishable and typically last between 3 to 5 days.
Fresh sprouts should be crisp and white with green tips. If they appear slimy, have turned brown or dark, or emit a musty or sour odor, they have spoiled and should be discarded immediately.
Raw sprouts carry a risk of foodborne illness because the warm, humid conditions required for growth are also ideal for bacteria like Salmonella. It is recommended that pregnant women, children, and the elderly cook sprouts thoroughly to reduce this risk.