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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
They typically last 3-5 days. If they become slimy, smell musty, or turn dark brown, they should be discarded.
Look for crisp, white stems and bright green tops. Avoid any containers with excess water at the bottom or yellowing leaves.
No, freezing is not recommended as it destroys their delicate cell structure, leaving them mushy and unappealing upon thawing.
Clover sprouts are the closest match. Radish sprouts or broccoli sprouts are good alternatives, though they have a spicier flavor.
While commonly eaten raw, they carry a risk of bacterial contamination (like E. coli or Salmonella). Vulnerable groups like the elderly or pregnant women should cook them.
Place them in a bowl of cold water, swirl gently to loosen hulls, then drain thoroughly in a colander or salad spinner.
They are particularly rich in Vitamin K, Vitamin C, folate, and manganese while being very low in calories.
They are most commonly used as a topping for sandwiches, wraps, avocado toast, and fresh garden salads.
Yes, for a vegetable, they are relatively high in protein by weight, providing about 4 grams per 100 grams.
alfalfa sprouts is a versatile ingredient found in cuisines around the world. With 23 calories per 100g and 4 grams of protein, it's a nutritious addition to many dishes.
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