Because alfalfa and bean sprouts appear similar, it can sometimes be difficult to tell them apart. However, there are many differences, including the types of plants, vitamin content, health benefits and risks. Despite their rich vitamin content and other health benefits, you should consult your doctor before consuming these plants, as some of them can be quite dangerous. For example, long term consumption of alfalfa may counteract the effects of the drug Warfarin, which is used to slow blood clotting.
Types of Plants
Alfalfa species all belong to one genus, Medicago. The most commonly consumed alfalfa species is Medicago sativa. Alfalfa sprouts are a type of vegetable sprout, or veggie sprout for short. Other common veggie sprouts include broccoli, onion, mustard and clover. In contrast, bean sprouts are sprouted bean seeds rather than vegetable seeds. As bean sprouts are simply bean seeds that have recently germinated, the term "bean sprout" does not by default imply any particular genus or species of plant. The most commonly consumed types of bean sprouts include mung bean, soybean and lentil.
Flavor and Culinary Uses
Alfalfa sprouts are commonly used on sandwiches and as ingredients in salads. They have a mild flavor, are nutritious and add a crunchy texture to meals. Some of the other sprout types, such as soybean sprouts, are mild as well. In contrast, some veggie sprouts such as mustard and onion sprouts are very flavorful. Mustard sprouts are very spicy, and so they are often used to spice up otherwise mild dishes. Onion sprouts taste like onions, and so they are sometimes used as a substitute for onions, particularly by those chefs who desire to avoid the eye irritation that comes with cutting onions.
Vitamin Content & Antioxidant Activity
Alfalfa is a good source of vitamins A, C, E, and K4. Other veggie sprouts, such as onion sprouts, have high levels of vitamins A, C and D. Alfalfa also has high antioxidant activity, which means that compounds found in alfalfa help to reduce the amount of oxidative damage caused by free radicals in the body. Free radicals are molecules with unpaired, or "free," electrons. Because unpaired electrons make molecules reactive, free radicals tend to steal electrons from molecules in the body, resulting in oxidative damage.
Health Benefits & Risks
In addition to the rich vitamin content of alfalfa and bean sprouts, these plants contain a variety of other health benefits. However, consult your doctor before consuming large quantities of these plants, as some of them have serious adverse side effects. For example, long term consumption of alfalfa may produce sun sensitivity and symptoms mimicking lupus, an autoimmune disease. In addition, seeds that have been treated with a fungicide are not safe to eat. If you see pink or green dust on the outside of the seed, this is a sign of fungicide treatment.
References
- International Sprout Growers Association; Sprout Nutrition; 2010
- North Carolina State University; Bean Sprouts and Other Vegetable Seed Sprouts; Larry Bass & Douglas C. Sanders; 1999
- Therapeutic Research Faculty; Alfalfa; 2011
- International Sprout Growers Association; Antioxidant Capacity of Alfalfa Sprouts; 2010
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