“Processing hemp seeds into foods generates several by-products that are rich in nutrients and bioactive phytochemicals. This paper presents a thorough plant metabolite analysis and a comprehensive assessment of the nutrient content of 14 hemp seed-based foods and by-products and evaluates their feasibility to deliver dietary needs and daily recommendations.
The protein-85-product was the hemp food and hemp fudge the hemp by-product with the highest content of protein, 93.01 ± 0.18% and 37.66 ± 0.37%, respectively. Hemp seed-hull flour had the richest insoluble non-starch polysaccharide content (39.80 ± 0.07%). Linoleic acid was the most abundant fatty acid across all the hemp seed-based samples (ranging from 53.80 ± 2.02% in the protein-85-product to 69.53 ± 0.45% in the hemp cream). The omega-6 to omega-3 fatty acid ratio varied from 3:1 to 4:1 across all hemp seed-based samples.
The majority of hemp seed-based samples were rich sources of potassium, magnesium, and phosphorus. Gentisic acid, p-coumaric acid, and syringaresinol were the most abundant plant metabolites measured and found mainly in bound form.
Hemp seed by-products are valuable sources of nutrients capable of meeting dietary needs and, therefore, should be re-valorized into developing healthy food formulations to deliver a truly zero-waste hemp food production.”
https://pubmed.ncbi.nlm.nih.gov/40077578/
“In conclusion, this study shows that hemp seed-based foods and by-products are rich sources of protein and fiber and are particularly rich in micronutrients, including potassium, magnesium, and phosphorus, and bioactive phytochemicals, particularly p-coumaric acid, gentisic acid, syringaresinol, p-hydroxybenzaldehyde, benzoic acid, and ferulic acid. Almost all the hemp seed-based samples have the potential to deliver the recommended daily reference nutrient intake for several micronutrients, including magnesium, phosphorus, manganese, and iron. One hundred grams of all the hemp seed-based samples delivered the recommended daily intake for fatty acids, including linoleic acid and alpha-linolenic acid. Furthermore, the omega-6:omega-3 ratio found in all the hemp seed-based foods and in all the by-products was between 3:1 and 4:1 across all the samples analyzed and was not altered during the food processing of hemp seed. Therefore, the findings of this study support the consumption of hemp seed foods as part of the diet to diversify and help meet dietary recommendations.”