Alfalfa

is a genus of perennial herbs of the legume family. It has been grown as an agricultural crop for over 7 thousand years.  

The unique content of alfalfa includes:

• Essential amino-acids: valine, isoleucine, lysine, leucine, threonine;
• Fatty and organic acids: stearic, palmitic, oleic, linoleic, linolenic;
• Dietary fiber;
• Minerals: potassium, phosphorus, calcium, magnesium, sodium;
• Microelements: iron, zinc, manganese;
• Vitamins: A (alpha-carotene, beta-carotene, beta-cryptoxanthine, retinol), E (alpha-tocopherol), K, C, B group vitamins (pyridoxine, thiamine, choline, riboflavin, pantothenic acid), PP (niacin);
• Folates;
• Saponins;
• High quality vegetable proteins;
• Essential oils;
• Pectin;
• Nicotinic acid;
• Pantothenic acid;
• Carotene;
• Enzymes.