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Recent Publication
Unlocking the Nutritional Potential of Hemp Leaves, Microgreens, and Roots
Harpal Singh, Tobias Kretzschmar, Ashley Dowell & Nadia Toppler
This study out of Australia investigated the possibility that hemp (Cannabis sativa L.), beyond just seeds, could be used for human consumption as potential nutritious food. This research investigated the nutritional value of hemp young leaves, microgreens, and roots for human consumption.
The authors discovered that both the leaves and microgreens were found to be high in protein, essential amino acids, and healthy fats like omega-3 and omega-6, while being low in carbohydrates and saturated fat. They also provided important nutrients including iron, calcium, magnesium, phosphorus, and vitamins B1, B3, and E, comparable to or exceeding levels found in common greens like spinach and lettuce. Their polyphenol content, including tannins, may offer other health benefits like antioxidant and anti-inflammatory effects.
They also found that hemp roots, although not suitable as fresh food, may be useful in teas or coffee substitutes due to their vitamin B3 content and medicinal properties. However, arsenic levels found in roots suggest a need for careful safety controls.
Finally, although only low levels of cannabinoids like CBD and THC were detected in leaves and greens, the levels exceeded current food safety limits in Australia, highlighting regulatory challenges. The conclusion of the study was that with further research and regulation, hemp’s non-seed parts could become valuable additions to a healthy, plant-based diet.
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