Because of its very deep root system, alfalfa is better able to absorb rare trace elements that most plants do not have an opportunity to reach. Therefore, alfalfa is a rich source of vitamins and minerals, as well as chlorophyll; in fact, alfalfa is one of nature’s richest mineral foods. Alfalfa is rich in saponins, numerous vitamins and minerals including vitamin A, vitamin B1, vitamin B6, vitamin C, vitamin E, and vitamin K, niacin, biotin, folic acid, calcium, potassium, phosphorus, magnesium, and zinc. Alfalfa contains dozens of amino acids. Alfalfa is also higher in protein than many other plant foods, yielding 15 to 25 per cent protein in dried alfalfa meal. Alfalfa leaves also contain flavones, isoflavones, sterols, and coumarin derivatives.
Alfalfa is used as to treat arthritis, diabetes, digestive problems, weight loss, ulcers, kidney and bladder problems, prostate conditions, asthma, and hay fever. Alfalfa is high in fibre, allowing it to bind and neutralise substances that could be harmful to the colon. Due to its generally high nutritive value, alfalfa could possibly help to prevent fatigue associated with vitamin/mineral efficiency or protein energy malnutrition in disadvantaged parts of the world.