Alfalfa Sprouts Pack Nutrition but Carry Hidden Health Risks
Alfalfa sprouts are gaining attention as a low-calorie, nutrient-rich addition to meals. A single cup contains just 8 calories but packs small amounts of essential vitamins and minerals. Despite their benefits, health experts warn of potential risks if eaten raw.
Alfalfa is often praised for its nutritional value. One cup of sprouts provides 1 gram of protein, 1 gram of carbohydrates, and negligible fat. It also delivers around 8% of the daily recommended vitamin K, along with copper, folate, and magnesium. The plant’s saponin compounds have been linked to possible cholesterol-lowering effects, while its flavonoids act as antioxidants, helping to protect cells.
However, raw alfalfa sprouts can carry harmful bacteria. Listeria, E. coli, and Salmonella have all been found in contaminated batches, raising concerns about food poisoning. Those on blood thinners should also exercise caution, as the high vitamin K content may interfere with medication. For most people, though, alfalfa remains a simple way to increase plant intake without adding extra calories or fat. Its mix of vitamins and minerals makes it a small but useful part of a balanced diet.
Alfalfa sprouts offer a range of nutrients in a low-calorie package. While they can support heart health and provide antioxidants, the risk of bacterial contamination means they should be eaten with care. Those on certain medications or with weakened immune systems may need to avoid them entirely.
