Nutritional Value: Because clovers are legumes and in the same botanical family as peanuts, soy, beans and lentils, they are a source of protein but alone they lack in certain essential amino acids. Therefore clovers should complement whole grains, such as brown rice or wheat, to create a better quality protein.



Aside from protein, clovers are extremely nutritious providing vitamin A or beta carotene, also vitamin’s C, B1,B2,B3,B5,B6,B9 and B12.



This herb also contains antioxidant rich bioflavonoids or flavonoids, including quercetin and kaempferol. Clovers are a source of the minerals, manganese, magnesium, copper, zinc and selenium.





Health benefits of Sweet Clover Leaf



Clovers have a long, almost forgotten, tradition in folk medicine. Before vasodilators were invented people smoked cigarettes made with dried clover leaves to relieve asthma. Tea made from the flowers, leaves and seeds was used as a remedy for the common cold, bronchitis and heartburn. The taste of clover tea is slightly bland and benefits from the addition of other herbs, such as mint.





Preparation:



Put 1g of dry herb into 1 cup of boiling water. Let stand for 5-10 minutes. Drink maximal 3 cups per day, between the meals.