Jan 28, 2021
The edible history of alfalfa in our country can be traced back to Zhang Qian's envoy to the Western Regions. It is said that Zhang Qian brought it from the Western Regions to the Central Plains. Alfalfa, also known as "shamrock", is a perennial herb. The tender stems and leaves of alfalfa before blooming in spring have extremely high nutritional value and are one of the ancient vegetables in my country.
Alfalfa is available all year round. The tender alfalfa in spring has the best taste. Spring is the season to eat alfalfa. After this time, the alfalfa will grow old as soon as it blooms and can only be used for pasture for cattle and sheep.
Alfalfa has high nutritional value. It is rich in protein, carbohydrates, carotene, vitamin C, calcium, phosphorus, etc., and is also a kind of food with the same medicine and food. It has the functions of clearing heat and diuresis, relaxing muscles and collaterals, soothing intestinal tract, and excretion. It has the effects of strengthening immunity, replenishing blood and relieving asthma, and has therapeutic effects on many diseases.
The active ingredients in alfalfa can replicate melanocytes and have the function of regenerating melanin. It is a good thing for hair care. Among edible alfalfa, the most famous is alfalfa.
Alfalfa belongs to the legume Medicago genus. It has high protein, vitamins, minerals, and trace elements. The amino acid content is especially high, which is 5.7 times that of corn.
Alfalfa stems and leaves are rich in protein, minerals, a variety of amino acids, vitamins and carotene, and the leaves have the highest content. Its total energy, digestive energy, and metabolic energy are also high. According to data, every 100 grams of fresh alfalfa contains 2640μg of carotene, 118mg of vitamin C, 713 mg of calcium, 497 mg of potassium, and rich dietary fiber, folic acid, vitamin K, vitamin B2, phosphorus, magnesium, iron, selenium, zinc and other nutrients.
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