- Alkalising and gently detoxifying superfood
- Rich in enzymes - supports digestive health
- Can be sprouted into Alfalfa Grass
- Re-sealable air tight, foil pouch
- 100% pure botanical ingredients, absolutely nothing added
Organic Alfalfa Seeds from Indigo Herbs are from 100% pure, organic, premium quality Alfalfa Grass. Organic Alfalfa Seeds can be eaten straight or sprouted into Alfalfa Grass. This nutrient rich wholefood is versatile and easy to use.
At Indigo Herbs we are passionate about premium quality botanicals. Explore the tabs on this page to find out more about the health benefits, quality, manufacture and suggested use of this wholefood. At Indigo Herbs we are committed to empowering optimum health and nutrition and assisting you to take responsibility for your own health and wellbeing, by having access to many of natures healing botanicals.
Alfalfa seeds can be used in food preparation, and to top salads and soups. They can also be sprouted and used to make a tea.
Serving:
A daily serving can be anywhere between 5 and thirty grams.
Can cause bloating in large amounts.
- Certified Organic by The Organic Food Federation.
- Produced to GMP standards.
- Quality Assured by Indigo Herbs.
- Suitable for vegetarians and vegans.
- Re-sealable air tight, foil pouch.
- 100% pure botanical ingredients, absolutely nothing added.
Manufacture Process
Indigo Herbs Organic Alfalfa Seeds are grown in certified organic soil which is regularly checked to comply with strict organic regulations. Most of the process of harvest and seed separation is mechanical from start to finish which guarantees a regulated process. The seeds are then tested for heavy metals and microbial activity before being made ready for shipping. This whole process complies with GMP standards and is quality assured by Indigo Herbs.
Proteins are a group of biological compounds which are present in every live cell, organ and tissue of the body. Meaning “first” or “of prime importance” in Greek, proteins participate in every cellular process occurring in the body. Proteins are made up of structures called amino acids, there are a total of 21 amino acids, 9 are essential, the rest are nonessential – you must consume the essential amino acids in your diet because your body cannot make them.
Dietary protein supports bone health in three main ways: by supplying the raw material required to construct soft bone matrix, by increasing plasma IGF1 and by promoting muscle growth and retention. IGF1 is a growth hormone that stimulates and increases the activity of osteoblasts (cells which secrete the substance of bone). It is especially important to ensure that children get enough protein since they are still developing and it is necessary to ensure their growth is unimpaired. Proteins play an important role in muscle contraction and coordination, they are present in the muscle tissues in the form of many microfilaments and provide muscle structure. Muscle growth depends on the adequacy of proteins in the body. Proteins function as building blocks for muscles, bones and cartilage, opt for a variety of whole foods to meet your protein needs including; grass fed meat and poultry, eggs, dairy, seeds, beans and nuts.
Protein contributes to:
· the maintenance of normal bones
· a growth in muscle mass
· the maintenance of muscle mass
· Protein is needed for normal growth and development of bone in children.
Vitamin K is a fat soluble vitamin which is best known for its role in helping your blood to clot or coagulate properly by helping to form the proteins necessary for your bloods clotting factor. The K comes from its German name “Koagulations” vitamin.
There are two types of naturally occurring vitamin K; vitamin K1 (phylloquinone) which is found naturally in plants and vitamin K2 (menaquinone) which is made by the bacteria that line your gastrointestinal tract. For proper bone growth and maintenance your body uses multiple vitamins, however, vitamin K and vitamin D work in tandem to produce a protein (osteocalcin) necessary for bones, without this protein minerals could not bind together to form the density of the bones. Fermented foods, such as natto, typically have the highest concentrations of vitamin K found in the human diet followed by alfalfa seeds and dark leafy greens such as spinach, kale and cabbage.
Vitamin K contributes to:
· normal blood clotting
· the maintenance of normal bones
Folate – the naturally occurring vitamin B9 – is often confused with folic acid. Folic acid is a synthetically derived molecule created in a German laboratory in the 1940s and does not occur naturally in food. Needless to say, folate metabolizes faster in the body and any excess is excreted through the urine whereas folic acid can accumulate in the blood and may adversely affect immune cell function. Nature knows best when it comes to nutrition! Folate is probably the vitamin whose essential role in pregnancy is most widely known. It is necessary for the production of new
Folate works to convert the amino acid homocysteine into methionine - a deficiency allows homocysteine levels to accumulate in the body. High levels of homocysteine are associated with heart disease and stroke and can block blood and other nutrients from reaching the brain, interfering with the production of the feel good hormones serotonin and dopamine which regulate mood. Within the body, folate is an activator – it has an influence on “natural killer” cells of the immune system which are in charge of fighting infections and malignant cells. Romaine lettuce, spinach and asparagus are especially high in folate; other good sources include egg yolks, legumes and lentils.
Folate contributes to:
- maternal tissue growth during pregnancy
- normal amino acid synthesis
- normal blood formation
- normal homocysteine metabolism
- normal psychological function
- the normal function of the immune system
- the reduction of tiredness and fatigue
- Folate has a role in the process of cell division
Nutritional info | Per 100g | Serving 30g | Serving %RDA* |
---|---|---|---|
Daily Portion in grams | 30 | ||
Energy KJ/ Kcal | 130KJ/31Kcal | 39KJ/9Kcal | 0.46% |
Fat | 0.7g | 0.21g | 0.30% |
of which saturates | 0g | 0g | |
Carbohydrate | 2.1g | 0.63g | 0.24% |
of which sugars | 0.2g | 0.06g | |
Protein | 4g | 1.2g | 2.40% |
Dietary Fibre | 1.9g | 0.57g | |
Salt | 0mg | 0mg | 0.00% |
Vitamin K | 0.03mg | 0.01mg | 12.20% |
Folate | 0.04mg | 0.01mg | 5.40% |