yes, alfalfa sprouts are directly consumed by humans in Sandwiches or salads, but the main use of alfalfa is to be eaten by animals in the form of hay
Bean sprouts are produced from mung beans or soy beans. Alfalfa sprouts are grown from alfalfa seeds and are much smaller than bean sprouts.
Green peppers yes, not sure about alfalfa sprouts
Yes Alfalfa sprouts are common ingredients with sandwiches and salads.
Mung bean sprouts, alfalfa sprouts, lentil sprouts... all go well in a green salad. Basically, anything that can be sprouted can be added to a salad.
1 cup contains 8 calories.
Yes, alfalfa sprouts are gluten free. Gluten is a special type of protein found in a number of grains such as rye, wheat, and barley. The alfalfa plant is not a cereal grain. For more information about cereal grains: http://en.wikipedia.org/wiki/Cereal and for more information about gluten: http://en.wikipedia.org/wiki/Gluten.
Cruciferous Vegetables (brussels sprouts, cabbage and kale), Tubers (potatoes, carrots and yams), Squashes (pumpkin and zucchini) and Sprouts (alfalfa and sunflower)
Any food is hazardous if you eat too much of it. Alfalfa seeds contain canavanine, an amino acid that is a variant of the more common lysine. When canavanine is eaten, it occasionally is used in proteins in place of lysine, resulting in aberrant proteins that don't function properly. It's therefore toxic. However, by the time the seeds germinate, most of the canavanine is used up. There's still a small amount in the sprouts, but unless you're making alfalfa sprouts a significant portion of your overall diet, it's not likely to be enough to hurt you.
Most experts recommend against having sprouts of any kind while pregnant, even if thoroughly washed or cooked. The reason for that is because sprouts may contain dangerous bacteria, such as E.coli or Salmonella, which can lead to food poisoning.
vegtable
T. C. Fry, a nutritional expert, wrote that alfalfa sprouts contain the carcinogen canavinine and for which we, unlike horses and other animals, secrete no enzyme to break down. I do not know if that means we should eat none of it, or that we should just eat alfalfa sprouts in moderate quantities. Fry is of the view that if a food has any natural toxins, we should not eat it, as it is not part of the human's natural diet. However, many leafy greens contain trace amounts of natural toxins, and (for example) Victoria Boutenko advises us to rotate eating the greens.
The water activity in sprouts (mung bean, soy, alfalfa, etc) is high. They are a potentially hazardous food.