Hemp is a hardy plant that can be grown in almost any ecosystem on the planet. At maturity, it reaches a height of about four meters, composed of a robust central stem with protruding buds where the leaves adhere. Hemp seeds are small nuts in individual carriers that are found in the female flower of the plant and grow together in clusters. When hemp is grown for its seeds, about half of the dry weight of the female plant consists of fruit. These are called achenes, a term that refers to a fruit that is small and dry and usually contains a soft, fatty germ.
The main advantage of hemp compared to other seeds lies in the composition of the oil, therefore the fatty acid composition and the protein which contains all the essential amino acids in the optimal ratio. Omega-3 and omega-6 are essential fatty acids (EFAs) that cannot be produced by the body and must therefore be obtained through food.
While omega-6s are readily available, omega-3s are remarkably absent from Western diets. Hemp seeds are rich in omega-3 fatty acids, with an omega-6 / omega-3 ratio of 3:01, considered to be optimal for health. Alpha linolenic acid, an omega-3 fatty acid, has been shown to maintain normal cholesterol levels.
Another striking feature of hemp is that 65% of the protein is a globulin, called edestin: a protein that also occurs in our blood.
In addition to a sustainable source of protein with saturated fats barely high in cholesterol, hemp is known for its easily digestible property. It has not been associated with intolerances that often accompany other vegetable proteins such as wheat and soy.