Hemp seeds peeled/hearts

A superfood packed with quality fat and easily absorbed proteins with high nutritional value. Their surprisingly mild, nutty flavour will win over anyone who tastes them. In addition, they are pleasantly crunchy. They are excellent in sweet and savoury dishes. In short, wherever their delicate taste is desired.

History

It all started in far away China

The discoverers of this rich green plant are undoubtedly the Chinese. The then Emperor Chen Nung recorded the information about the incredible effects of cannabis in the first Chinese pharmacopoeia, which sparked an avalanche of interest not only among Chinese doctors of the time. As it happens, the migration of nomadic peoples and proven experience spread the knowledge of this sacred plant all over the world**. [1]

Tasty yet nutritious

The plant has also become popular because of its rapid growth and non-nutritive use. The tasty and highly nutritious hemp seeds have been added to all kinds of dishes for their high protein and fat content. [1,2]

Increasing interest

Interest in hemp products is steadily increasing, not only among enthusiastic consumers but also among manufacturers of dietary supplements on a purely natural basis. [2]

Cultivation and production

Hemp is a low environmental impact plant

The cannabis plant is especially famous for its very fast growth and relatively high tolerance, for which no pesticides and herbicides are needed. This makes it a low environmental impact crop. Cannabis plants can be harvested as early as 120 days after planting.

Sparingly peeled

A gentle, mechanical method is used to remove the seed coat, which does not require high temperatures. The natural content of enzymes and other naturally occurring substances is preserved in this way.

Why hearts?

The beneficial substances, the significant nutritional values of hemp seeds are located inside, in their inner parts. This is the reason why the peeled hemp seeds have earned their name „hearts “.

Composition and properties

Packed with Protein

Hemp seeds are a superfood literally loaded with easily absorbed proteins with high nutritional value. Their amount even exceeds 30% of the total composition. Another significant benefit of hemp seeds is the presence of all essential and semi-essential amino acids.

Packed with quality fats

The quality, plant-based fats are also present in hemp seeds, almost half of them. In addition, up to 80% of them are made up of essential, polyunsaturated fatty acids.

Necessary vitamins and minerals

Another of the valuable benefits of hemp seeds is the naturally high content of essential vitamins and minerals. Among the vitamins are mainly vitamins E, B3 and B6. Of the mineral substances potassium, phosphorus, magnesium, iron, zinc, copper and manganese.

No worries

These are the seeds of a variety of technical hemp that does not contain psychoactive substances such as THC. [3] On the contrary, given their high nutritional value, it would be a shame to avoid them. Moreover, the regulations associated with cannabis products are very strict, so don't worry.

Use

In sweet and savoury dishes

Because of their surprisingly smooth, nutty taste, hemp seeds are great in sweet and savoury dishes. They add the right sparkle to breakfast cereals, yoghurts and smoothies. They add an imaginative crunch to vegetable dishes, salads and spreads. The possibilities are endless. Don't be afraid to experiment.

Country of origin

Romania

Sources

[1] BONINIA, Sara Anna et al., 2018: A comprehensive ethnopharmaco­logical review of a medicinal plant with a long history. Journal of Ethnopharmacology. 5(227), 300–315.

[2] WANG, Xian-Sheng, Chuan-He TANG, Xiao-Quan YANG and Wen-Rui GAO. Characterization, amino acid composition and in vitro digestibility of hemp (Cannabis sativa L.) proteins. Food Chemistry. 2008, (107), 11–18.

[3] LEONARD, William, Pangzhen ZHANG, Danyang YING and Zhongxiang FANG. Hempseed in food industry: Nutritional value, health benefits, andindustrial applications. COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY. 2019, (19), 282–308.