Alfalfa (Medicago sativa, Lucerne)
Alfalfa is not just a fad in modern health trends, but rather a plant with a long history, which has its origins in Asia. The plant was first cultivated in Iran, then later by the Greeks and Romans. Spanish colonists brought the plant to the Americas, where much of the world's alfalfa is grown today. This superfood is rich in proteins as well as vitamins A, B, and K, and also contains small amounts of calcium, potassium, magnesium, iron, zinc, and phosphorus. Alfalfa has a particularly high concentration of the amino acids tryptophan and tyrosine; the latter is a precursor for the synthesis of the thyroid hormones T3 and T4.
Phytic Acid: a "Mineral Thief"
Phytic acid occurs naturally alongside other nutrients and fibres in seed shells. It is sometimes referred to as a "mineral thief" because it binds closely to minerals and trace elements such as zinc, iron, calcium, and magnesium. Phytic acid does not just form bonds with the minerals in seeds, but also binds itself to the minerals contained in any other foods consumed at the same time. This effect can be observed in phytate-rich foods such as whole grains and nuts. Phytic acid in sprouted seeds, however, gets broken down, meaning its effects are reduced.
