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Gatorade!
“Based on energy input per pound of protein, alfalfa juice protein compares extremely well with such conventional sources as eggs, milk and meat,” reported H. D. Bruhn, agricultural engineer at the University of Wisconsin, in the September issue of Agri-News.
A by-product of a weather independent harvesting system, alfalfa juice can be processed to form both green and white protein concentrates—with less than one per cent fiber—and fed to cattle directly or further processed for use with other animals and eventually human food. After the green and white proteins are removed, the remaining brown juice is rich in nitrogen and potassium, contains calcium and magnesium and can be used as fertilizer. According to Bruhn, the process also offers possibilities to the canning industry to remove protein from such vegetable wastes as pea vines, carrot tops and potato leaves.
88.4%