Loading...
Also known as: alfalfa sprouts, sprouted alfalfa
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 a rich source of Vitamin K, which is essential for bone health and blood clotting, and contain saponins that may help lower LDL cholesterol levels.
Alfalfa sprouts are very low in calories, providing only 23 calories per 100g. They are surprisingly protein-dense for a vegetable, containing approximately 3.99g of protein per 100g serving.
Yes, they are excellent for weight management. Because they are low in calories (23 per 100g) and contain fiber, they can add volume and nutrients to your meals without significantly increasing your daily calorie intake.
Alfalfa sprouts are very keto-friendly. They contain only 2.1g of carbohydrates per 100g, making them an ideal low-carb vegetable for those following a ketogenic diet.
Yes, alfalfa sprouts are naturally vegan and gluten-free. They are a raw plant product grown from seeds and contain no animal derivatives or gluten proteins.
Alfalfa sprouts have a very mild, slightly nutty, and fresh flavor. Their texture is crisp and airy, which makes them a popular choice for adding a refreshing crunch to various dishes.
They are most commonly eaten raw. After rinsing thoroughly under cold water, you can add them to sandwiches, wraps, salads, or use them as a garnish for soups and avocado toast.
raw sprouted alfalfa seeds 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.
Explore more ingredients in the vegetable category with complete nutrition information.
View all vegetable →Discover 2 recipes featuring raw sprouted alfalfa seeds with step-by-step instructions.
Browse recipes →Store alfalfa sprouts in the refrigerator in a breathable container or a plastic bag lined with a paper towel to absorb moisture. They are highly perishable and should be consumed within 3 to 5 days.
Fresh sprouts should be crisp and white with green tips. If they become slimy, turn brown or black, or develop a musty or sour smell, they have spoiled and should be discarded.
While commonly eaten raw, sprouts carry a risk of foodborne illness because the warm, humid conditions required for sprouting can also grow bacteria like Salmonella. Thoroughly rinsing them helps, but individuals with weakened immune systems, children, or pregnant women may want to cook them first.