Hemp seeds contain a protein that is more nutritious and more economical to produce than soybean protein. Hemp seed protein can be used to produce virtually any product made from soybean: tofu, veggie burgers, butter, cheese, salad oils, ice cream, milk, etc.
Hemp seed can also be ground into a nutritious flour that can be used to produce baked goods such as pasta, cookies, and breads.
The hemp seed is extremely nutritious and possesses more fatty acids than any other source. It’s only solid competitor (protein wise) being the soy bean. High in B-vitamins, hemp seeds are a good source of dietary fiber. Both the complete protein and the oils contained in hempseeds (rich in lanolin and linolenic acids) are in ideal ratios for human nutrition.
Hemp plants produce seeds that contain between 25-35% oil by weight.
This non-trans-fatty-acid oil is high in a perfect balance of essential fatty acids (EFAs: Omega-3, 6, 9) considered to be necessary to maintain health. Hemp's EFA profile provides a healthy alternative to fish, often high in mercury and other toxins.
65% of the proteins in hemp are "edestin," which are easily digestible and act as pre-cursors to such vital body components as hormones, hemoglobin, enzymes and antibodies. Hemp's edestin structure is the highest in the plant kingdom, making it more digestible than soy and many other plant foods.
Hemp also contains a healthy 35% of dietary fiber, the highest of all commercial flour grains, and it is high in the natural antioxidants Vitamin E, Vitamin C and chlorophyll.