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- Requires no soil to grow
- Temperature must be cool to properly grow sprouts
- The emerge in approximately seven days
- Major state producer: California, South Dakota and Wisconsin
- Alfalfa sprouts have been linked to a number of food-borne disease outbreaks, including Salmonella and Escherichia coliFDA: Questions Keep Sprouting About Sprouts
- Often used for salads and sandwiches
- 1999 market for sprouts in the U.S. is approx. $250 millionFDA: Questions Keep Sprouting About Sprouts
- 1999 domestic production: 300,000 tons
- Biggest outbreak E. coli occurred in Japan in 1996; 9,000 people were effectedFDA: Questions Keep Sprouting About Sprouts
- Commonly used in Chinese cuisine
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Alfalfa sprouts are plants cultivated for human consumption, feed for cattle and other livestock. The largest state growers of the crop are: California, South Dakota and Wisconsin.
On April 26, 2009, the U.S. Food and Drug Administration released a warning that recommends consumers not eat raw alfalfa sprouts, because it has been linked to salmonella contamination.FDA: RAW ALFALFA SPROUTS LINKED TO SALMONELLA CONTAMINATION (April 26, 2009)
Nutritional Facts
- 1 cup of Alfalfa sprouts contains:
- Calories: 10
- Protein: 1.3 grams
- Fiber: 3 grams
- Vitamin C: 5% of daily recommended
- Iron" 2% of daily recommended
- Folate: 3% of daily recommended
2009 Salmonella Outbreak
On April 26, 2009, the Centers for Disease Control and the FDA are advised people not to eat raw alfalfa sprouts due to at least 31 confirmed cases of people getting infected by Salmonella Saintpaul due to the consumption of the sprout. The cases have occurred in Michigan, Minnesota, Pennsylvania, South Dakota, Utah and West Virginia.WebMD: FDA, CDC: Don't Eat Raw Alfalfa Sprouts Because... (April 27, 2009)-
Alfalfa Sprouts Blogs
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Health is Wealth » Risks Of Eating Raw Or Lightly Cooked Sprouts
healthiswealth.healthfreakmommy.com -
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