Alfalfa sprout

Delicate and crisp alfalfa sprouts can accompany many dishes, or make soups and salads, of low caloric count. But remember that only the sprouts should be eaten raw, not the seeds or legumes. The latter contain substances that inhibit trypsin, an enzyme needed for the digestion of protein, and the absorption of vitamin E, which may end up damaging the liver. Never assume that because the sprouts of a food can be eaten raw, you can do the same with the seeds. These require cooking, and we have reasons to believe that aside from meat, legumes might have been some of the earliest foods cooked by our distant ancestors.