Alfalfa leaves are rich in the green plant pigment known as chlorophyll, as well as protein, fiber, vitamins, minerals, and nutrients, and hence has been nicknamed as the "Father Of All Foods". It has developed a reputation as a natural body cleanser, infection fighter and deodorizer. High in fiber, alfalfa also contains eight essential amino acids; and is rich in vitamins and minerals. It may act as a preventative against cancer; it appears to be able to regulate high blood pressure; and it seems to alleviate asthma and other allergies.

Alfalfa is a legume with a long history of dietary and medicinal use. Traditionally, it has been used as an herbal remedy in the treatment of arthritis, gout, and rheumatism, and is thought to have a cholesterol-lowering effect.

Alfalfa is used for kidney conditions, bladder and prostate conditions, and to increase urine flow. It is also used for high cholesterol, asthma, osteoarthritis, rheumatoid arthritis, diabetes, upset stomach, and a bleeding disorder called thrombocytopenic purpura. People also take alfalfa as a source of vitamins A, C, E, and K4; and minerals calcium, potassium, phosphorous, and iron.