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Nutritional value of hemp seeds

Time:2022-06-10 10:28 Views:

Hemp seed has a long history in China, and people have long used it to relieve bowel movements and nourish the body. It is sweet in taste, neutral in nature, and belongs to the spleen, stomach and large intestine meridians. Li Shizhen recorded in "Compendium of Materia Medica", "Hemp seed nourishes the middle and invigorates qi, long-term consumption is healthy and not old, and it is also a fairy." The "Ben Cao Bei Yao" in the Qing Dynasty mentioned that hemp seed can "relieve the spleen and moisten dryness, and treat Yangming stomach heat. If you sweat too much, it will be difficult.” "Compendium of Materia Medica" also fully certified the role of hemp seed: "pocket has the most smooth and beneficial nature. Ganneng can nourish the middle, and the middle can nourish the qi and self-benefit, and the sweetness can benefit the blood. The rest of the illness will be gone.”
Nutritional value of hemp seeds

Modern Research
Modern research has confirmed that hemp seeds are rich in protein, vitamins, lecithin, volatile oils, as well as trace elements such as calcium and magnesium, which can nourish yin and invigorate deficiency, protect liver and improve eyesight, invigorate the middle and benefit qi, moisten the intestines and relieve constipation, and delay aging, etc. effect. Hulled hemp seeds contain 34.6% protein, 46.5% fat, and 11.6% carbohydrates. Various nutrients are relatively comprehensive and relatively balanced, and are also rich in trace elements that are beneficial to the human body, giving the product higher nutritional value, and can also provide essential fatty acids (EFAs) and α-linolenic acid that are necessary in human diets.

 
1. The fat of hemp seeds - lowering blood lipids, anti-atherosclerosis
Hemp seeds are rich in oil, usually between 30% and 35%. Hemp seed fat is mainly composed of monounsaturated fatty acids and polyunsaturated fatty acids, rich in essential unsaturated fatty acids such as oleic acid, linoleic acid and α-linolenic acid. Anti-inflammatory pharmacological properties.

2. The protein of hemp seeds - high-quality high-protein, promotes skeletal muscle metabolism
Hemp seeds are an easy-to-digest, gluten-free and excellent dietary protein source. Its total protein content of 34.6 g / 100 g is comparable to that of soybeans and more than that of nuts, other seeds, dairy products, meat, fish or poultry. Hemp seed protein provides humans with a well-balanced combination of 10 essential amino acids. A prominent aspect of hemp seed protein is the high content of arginine (123 mg/g protein) and histidine (27 mg/g protein), both of which are important for growth during childhood, and the synthesis of enzymes necessary for Required sulfur-containing amino acid cystine (16 mg/g protein). It also contains relatively high levels of branched-chain amino acids that are important for skeletal muscle metabolism.


3. Antioxidant and antibacterial
Hemp seeds are rich in tocopherols (a hydrolyzate of vitamin E), chlorophyll, phytosterols and polyphenolic compounds. These substances have antioxidant and bacteriostatic effects, and harmful flora such as Aspergillus flavus are not easy to grow and reproduce, and there is no food safety risk of excessive toxic and harmful substances such as aflatoxins.

4. Lower cholesterol, blood lipids, prevent and treat cardiovascular diseases

Hemp seed foods contain high levels of antioxidants in the form of alpha-, beta-, gamma-, and delta-tocopherol and alpha-tocotrienol (92.1 mg/100g). Tocopherols and chlorophyll contribute to the oxidative stability and antioxidant effects of oils. Phytoziol is mainly composed of β-glutaranol, which can competitively inhibit the absorption of cholesterol by the human body, so it has the function of lowering cholesterol. Polyphenols have pharmacological effects such as anticancer, antioxidant, antibacterial, blood lipid lowering, and prevention and treatment of cardiovascular system diseases.

5. Anti-allergic
Hemp seeds and rice are the main protein and starch raw materials of couma soy sauce, which avoids the adverse effects of anti-nutritional factors such as oligosaccharides and tryptophan inhibitors on the product, and also prevents allergens such as gluten from entering the product. It can be used as a safe seasoning for allergic people.



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