Organic PhytoHemp


Cannabis sativa, commonly known as Hemp or Industrial Hemp is a plant originating in Central Asia and can be traced back 2,800 years to active use. Hemp seeds, from which Hemp protein is produced, are sourced from the female plant flowers which are small and greenish yellow, forming elongated, spike-like clusters.

Medicinal Properties:

The Hemp plant is used almost in its entirety for its medicinal properties as remedies or supplements. It is widely known that the Hemp leaf is used by cancer sufferers and the terminally ill as pain medication, however the Hemp seeds contain approximately 30% oil and no longer contains psychotropic action. The Hemp seeds do however, provide a high source of protein and omega 3 and 6 fatty acids which has been shown to have significant health benefits for cardiovascular disease sufferers.

Nutrients & Phytochemicals:

Hemp seeds are known to be made up of 25% protein and a considerable amount of dietary fibre, vitamins and minerals. The two main types of protein found in Hemp seeds; edestin and albumin, are regarded as high quality storage proteins, that are easily digested and comprise of notable amounts of essential amino acids – most prominently; arginine – a powerful neurotransmitter that is known to aid in circulation.

Uses For Hemp Protein Powder:

  • Mixed into smoothies, shakes, juices
  • Utilised as a health supplement for fibre and protein
  • Combined in protein bars and other healthy snacks.

Did You Know?

  • Hemp paper was used in school books until the 1880s
  • The oldest known records of hemp farming dates back 5,000 years and can be traced to China.
  • Henry Ford’s developed a plastic made out of Hemp to be used in his early model cars.

Encyclopedia of Britannica; viewed: 22/5/18;
Pierce. G N, Rodriguez – Leyva. D, 2010, Nutr Medlab; The Caridac and haemostatic effects of dietary hempseed, viewed: 22/5/18,
Callaway. J C, 2004, Euphytica; Hempseed as a nutritional resource: An overview, Vol. 140, pp. 65 – 72. contributions/Hempseed_as_a_nutritional_resource-_An_overview_2.pdf