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Similar to other sprouts in appearance, the Clover sprout is often recognized for the nutrients and plant compounds it contains. As a member of the pea family of plants, Clover sprouts are the entire young, tender plant of a clover seed. High in antioxidants and mild in flavor and texture, this variety of sprout becomes sweeter tasting as the sprout begins to turn yellow.
The FDA has cautioned consumers about the eating of raw sprouts, especially clover and alfalfa sprouts, due to concerns for their developing of e-coli and salmonella bacteria causing food illnesses from undetected contamination that cannot be removed by the washing of sprouts. Therefore, it is suggested that the sprouts be cooked to remove the potential of harmful bacteria.
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