ArticleFoods (Basel, Switzerland)2025
Hemp Seed-Based Foods and Processing By-Products Are Sustainable Rich Sources of Nutrients and Plant Metabolites Supporting Dietary Biodiversity, Health, and Nutritional Needs.
Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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Who cites it
5 citing papers in PubMed.
- The rise of plant-based milk alternatives: exploring nutritional, health, and sustainability impacts.Food chemistry: X · 2026Review
- Chemical Profile, Bioactive Constituents and In Vitro Growth Stimulation Properties of Cold-Pressed Hemp Seed Oils from Romanian Varieties: In Vitro and In Silico Evaluation.Plants (Basel, Switzerland) · 2025Article
- Impact of Hemp Flour on the Nutritional, Sensory and Functional Characteristics of Wheat and Whole Wheat Muffins.Foods (Basel, Switzerland) · 2025Article
- Evaluation of Protein Solubility, Lipid Oxidative Stability and Physical Properties of Hemp Seed-Based Foods and By-Products.Food science & nutrition · 2025Article
- Nutrients and Bioactive Compounds fromInternational journal of molecular sciences · 2025Review
Corrections and comments
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Authors and funding
7 authors.
Funding
Abstract
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.
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Registered trials
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