Description
Hemp protein is a unique product that is a complete source of protein, fiber and contains all essential amino acids. The high amount of plant protein allows hemp protein to be used as an alternative replacement for animal protein. The raw material from which the supplement is made includes a full range of organic compounds, namely 21 amino acids, including 9 essential ones. That is, these are substances that the body cannot synthesize itself and it gets them exclusively from the food we eat.
How to use
Be sure to consider your weight when determining your protein allowance.
We recommend to take 1-2 tbsp. per day. Depending on your taste preferences, dissolve the protein with 200 ml of water/milk/juice or add it to smoothies/chocolate or vanilla shakes. It can also be added to porridges, soups, pasta.
Taste: has the original taste of hemp seeds. We recommend combining with additives or condiments such as vanilla, chocolate, fruit, etc.
Indications / Contraindications
There are several sources of plant-based protein, but hemp protein’s amino acid profile makes it one of the best among plant-based counterparts.
If you are a vegan, vegetarian, or just trying to cut down on meat consumption, hemp protein is a great choice.
Hemp protein is especially recommended for people who are recovering from injuries/illnesses or who are following a plant-based diet or fasting.
There are no contraindications to hemp protein except for individual intolerance to the product.
Properties and Contents
Hemp protein is made from seeds that have been stripped of their oil, leaving behind only protein and fiber. However, even after the seeds are pressed, the protein still has about 10% of the original fat content. In fact, 80% of the fats in hemp protein are known to be polyunsaturated fats. If you calculate by the gram, you can see that there is about 1 gram of polyunsaturated fat per 10 grams of protein.
Certificate of Quality
Statement of compliance with product requirements. Valid through 2022.
How to store
To prevent oxidation and rancidity of the protein, keep the product in a dark, cold, dry place or in the fridge before and after opening.
