Medicinal value of alfalfa

Speaking of alfalfa, I believe many people cannot understand what it is? Some people even think it is the name of a flower. Yes, alfalfa is not very common in our daily life. In fact, alfalfa is a food with high nutritional value. Alfalfa can grow for one year or more. Its main edible part is the pinnate leaflets, which need to be blanched in hot water before consumption.

Nowadays, people have gradually accepted the use of alfalfa as a dish. Alfalfa can provide our body with a large amount of protein and amino acids, and it also contains high levels of vitamin E. Alfalfa is a edible with high nutritional value for our body. Let’s take a brief look at it below.

According to research by Soviet scientists, the nutritional value of alfalfa is even better than that of animal protein. Its protein content is more than 4 times that of wheat, soybeans, corn and peas, and almost all of it can be absorbed by the human body. Alfalfa is also rich in vitamin E, which can prevent and treat habitual abortion, infertility, skin vasculitis, scleroderma and intestinal muscle spasm, and can also prevent and treat memory loss and delay aging.

It is rich in vitamin A (good for eye health), vitamin E (effective for heart and cardiovascular disease), vitamin U (treats peptic ulcers), vitamin B6 (stimulates protein and fat metabolism), vitamins K (blood clotting and liver function), and D (regulates the use of calcium and phosphorus in the body). Second, alfalfa contains many valuable minerals such as calcium, phosphorus (contributes to the health of bones and teeth), iron (needed for hemoglobin), manganese (lowers blood sugar levels), potassium (muscle tone and nerves), chloride (regulates fat, sugar and starch metabolism), sodium (regulates fluid balance), magnesium and silicon (stimulates brain function). Alfalfa also contains eight essential enzymes: amylase, coagulase, amygdalase, invertase (converts sucrose into glucose), lipase (breaks down fats), pectinase, peroxidase, and protease (digests protein). These enzymes help digest all four categories of food: protein, fat, starch, and sugar. In addition, alfalfa is rich in protein and fiber. Alfalfa can lower cholesterol levels by attracting cholesterol to itself before it sticks to blood vessel walls. The chlorophyll, enzymes, minerals, and vitamins it contains aid in digestion and help stimulate appetite. As a mild diuretic and laxative, it not only improves appetite but also reduces swelling. Alfalfa's chlorophyll helps fight harmful bacteria. Alfalfa can also lower blood sugar and cholesterol levels, which is very beneficial for heart health. It is also used to treat urinary tract infections, as well as prostate, kidney, and bladder problems. Alfalfa also has anti-inflammatory properties, which can help relieve pain from arthritis and bursitis. You can also learn about the medicinal value of alfalfa in fertility: relieving morning sickness, constipation, anemia, and heartburn. The vitamin K it contains can reduce postpartum bleeding, increase the amount of vitamin K in the baby's body, promote lactation, reduce swelling, and balance blood sugar levels. Additionally, alfalfa may help relieve hot flashes in menopausal women. Alfalfa can be taken in the form of a tea, or purchased in capsule and liquid supplement form. However, the above-mentioned effects of alfalfa do not apply to all occasions. For example, it is not recommended for people with lupus due to its blood-thinning properties.

The above are the nutritional value and medicinal effects of alfalfa. From this we can see that alfalfa is a food rich in protein, amino acids, vitamin E, and vitamin B. It can fight against many diseases such as vomiting, constipation, anemia, etc., so we might as well eat more alfalfa in normal times.