Alfalfa probably originated in the Near East, and is now widely cultivated there and elsewhere around the world for forage. Arabs called it the "father of herbs." Alfalfa's roots grow as deep as 20 feet or more, providing the plant with a rich source of nutrients not always found at the ground's surface. The plant's juice is used for Liquid Chlorophyll. The deep roots provide the plant with nutrients necessary to produce many vitamins and minerals. Alfalfa's high nutritive value includes vitamins A, B1, B3 (niacin), B5 (pantothenic acid), B6, B9 (folic acid), B12, C, D, E, and K, as well as biotin, amino acids, chlorophyll, digestive enzymes, and protein . Alfalfa also contains the major minerals calcium, copper, iron, magnesium, phosphorus, potassium, and zinc, as well as numerous trace minerals.