Uses For iHemp Seeds
Hemp seeds can be eaten raw, ground into hemp meal, sprouted or made into dried sprout powder. Hemp seeds can also be made into a liquid and used for baking or for beverages such as hemp milk and tisanes. Hemp oil is cold-pressed from the seed and is high in unsaturated fatty acids. The leaves of the hemp plant, while not as nutritional as the seeds, are edible and can be consumed raw as leafy vegetables in salads, and pressed to make juice.
In 2011, the U.S. imported $11.5 million worth of hemp products, mostly driven by growth in the demand for hemp seed and hemp oil for use as ingredients in foods such as granola.
A 100-gram portion of hulled hemp seeds supplies 586 calories. They contain 5% water, 5% carbohydrates, 49% total fat, and 31% protein. Hemp seeds are notable in providing 64% of the Daily Value (DV) of protein per 100-gram serving. Hemp seeds are a rich source of dietary fiber (20% DV), B vitamins, and the dietary minerals manganese (362% DV), phosphorus (236% DV), magnesium (197% DV), zinc (104% DV), and iron (61% DV). About 73% of the energy in hempseed is in the form of fats and essential fatty acids, mainly polyunsaturated fatty acids, linoleic, oleic, and alpha-linolenic acids.
Hempseed’s amino acid profile is comparable to other sources of protein such as meat, milk, eggs and soy. Protein digestibility-corrected amino acid scores (PDCAAS), which attempt to measure the degree to which a food for humans is a “complete protein”, were 0.49–0.53 for whole hemp seed, 0.46–0.51 for hempseed meal, and 0.63–0.66 for hulled hempseed.