This article is to shine the spot-light on, the not so often talked about, vitamin K, which, along with most of the other vitamins and minerals, alfalfa is a really good source of.
Vitamin K is a fat-soluble vitamin that is necessary for healthy bone formation, normal blood clotting, storage of glucose in the liver for later use when necessary, and it can help prevent cancer of the internal linings of the body. There are three forms of vitamin K: K1 (phylloquinone or phytonadione) which comes from food sources, K2 (menaquinones) which are produced by beneficial intestinal bacteria, and K3 (menadione) which is a synthetic form of vitamin K. If dietary intake of vitamin K is inadequate, and friendly intestinal bacteria numbers are reduced due to poor dietary and/or lifestyle factors, or antibiotic use, there can be a possibility of vitamin K deficiency, as the body requires a reasonably regular source of it because only small amounts are stored in the body. Good food sources of vitamin K, other than alfalfa, are: kelp, leafy greens, broccoli, cauliflower, cabbage, Brussel sprouts, asparagus, blackstrap molasses, oats; yoghurt, kefir, and fermented foods, which provide the body with good bacteria. So get sprouting, eat a healthy diet, and take a good naturally fermented, food-state pre-probiotic, to ensure you're getting your vitamin K needs.