Alfalfa
Alfalfa belongs to the family Papilionoideae. It is classified as Medicago sativa.

Centuries ago, the Arabs used alfalfa as feed for their horses, because they claim that it made the animals swift and strong. They then tried the plant themselves and became so convinced of its benefits to their health and strength that they named the grass “Al-Fal-Fa” which means “Father of All Foods”.

Alfalfa is a dietary source of complete protein. Its 18.9% average protein content is higher than beef and comparable with soybeans. It contains pectin. It is high in iron, with the trace element of copper needed to absorb the iron well. Its calcium is also above average in the plant world, and it contains useful levels of potassium, silica, phosphorus and magnesium. It contains vitamins B1, some B2, A, C and vitamin K.