Ingredients Glossary

Grass ingredient

Alfalfa Grass / Medicago sativa

Alfalfa is native to South and Central Asia but has since been grown throughout the world for centuries. It is a member of the Legume family and is also considered as a herb.

Its root nodules contain bacteria with the ability to fix nitrogen, producing a high-protein feed regardless of available nitrogen in the soil. Many legumes have this ability. Alfalfa can develop a deep root system due to their taproots that can reach to at least two metres into the ground.

The plant is best known as an agricultural product for livestock or cover cropping, but in recent years its high nutritional value has brought attention to its use for humans. Many people eat the sprouted seed of Alfalfa.

Grass ingredient

Wheat Grass / Triticum aestivum

Wheat grass, also known as nutritional grass or more commonly referred to as cereal grass, is the young green plant that eventually matures into cereal grain. The grass is not the grains of the plant and consequently are gluten free, unlike the wheat grain. Wheat grass is recognised by its brilliant emerald – green hues.

Before ‘jointing’ (when the seed head forms in the stem of the plant) the plant is known to be at its highest nutrient period, or at the nutritional peak. It is at this time that the shoots are harvested for human consumption, either dried at body temperature and powdered, or picked fresh to juice.

Grass ingredient

Barley Grass / Hordeum vulgare

Barley grass, also known as nutritional grass or more commonly referred to as cereal grass, is the young green plant that eventually matures into cereal grain. The grass is not the grains of the plant and consequently are gluten free, unlike the barley grain. Barley grass is recognised by its brilliant emerald – green hues.

Before ‘jointing’ (when the seed head forms in the stem of the plant), the plant is known to be at its highest nutrient period, or at the nutritional peak. It is at this time that the shoots are harvested for human consumption, dried at body temperature, and powdered.

The nutrient profiles of green cereal plants change quickly as they grow. As the plant grows, the chlorophyll, protein and vitamin content of cereal grasses declines sharply, and the level of cellulose (indigestible fibre) increases.

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