Loading...
Also known as: alfalfa sprouts, raw alfalfa sprouts, lucerne sprouts, sprouted alfalfa, Medicago sativa sprouts
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.
No, freezing is not recommended as the high water content causes the cell walls to burst, resulting in a mushy texture upon thawing.
Place them in a bowl of cold water, swirl gently to loosen hulls, then drain thoroughly using a salad spinner or paper towels.
While commonly eaten raw, they carry a risk of bacterial contamination (like Salmonella). Children, the elderly, and pregnant women should consider lightly steaming them.
Clover sprouts, broccoli sprouts, or radish sprouts are the best alternatives. Microgreens or shredded lettuce can also work in sandwiches.
Look for bright green tops and crisp, white roots. Avoid containers with excess water at the bottom or any signs of yellowing.
For a vegetable, they are relatively high in protein by weight, providing about 4g per 100g serving.
No, alfalfa sprouts are naturally gluten-free as they are the germinated seeds of a legume, not a cereal grain.
They have a very mild, nutty, and slightly sweet flavor with a crisp, watery texture.
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 3 recipes featuring raw sprouted alfalfa seeds with step-by-step instructions.
Browse recipes →