HEMP SEED FLOUR
Hemp seed flour is now available! This excellent, very finely milled flour is made from pressed, non-sterilized hemp seed after most of the oil has been extracted. Approximately 5-10% oil remains, with a high content of protein (30%), fiber (28%), and carbohydrates, as well as many minerals. The reduced oil content gives it a longer shelf life, yet it still remains rich in essential fatty acids (EFAs).
Hemp seed flour can be used in variety of ways. Bake cookies, breads, bagels and muffins with it. Use it in your favorite pancake mix, and in sauces, spreads, dips, batters, pudding, seasonings, marinades, and gravies. For example, try it in marinated tofu dishes, in sauces over pasta, or gravy over potatoes or rice. It can also be added to shakes, smoothies, and protein drinks.
Because of its high density, it is recommended that hemp seed flour be used in a proportion of 1/4 – 1/3 with other types of flour.
Its high fiber content makes hemp seed flour a suggested ingredient in colon products. Since hemp seed is also known to have natural healing qualities, the flour can also be used in skin care products.
For maximum freshness up to 6 months, refrigeration is recommended, or keep in a cool, dry place for shorter periods.
ATKINS FARMLAB
4017 Morehead Ave.
Chico, CA 95928
(916) 343-4947
Hemp Seed Flour analysis
Values based on 100% dry matter
Dry Matter (DM) 91.19% Sulfur (S) 0.02%
Moisture 8.81% Sodium (Na) 0.20%
Crude Protein 29.6% Potassium (K) 1.1%
Carbohydrates 57.5% Phosphorus (P) 0.86%
Crude Fiber 27.6% Chloride (Cl) 0.0%
Crude Fat 4.9% Manganese (Mn) 95.0 ppm
Ash 8.0% Zinc (Zn) 65.0 ppm
Nitrogen (N) 4.74% Copper (Cu) 15.0 ppm
Calcium (Ca) 0.19% Iron (Fe) 245.0 ppm
Magnesium (Mg) 0.84% Boron (B) 138.2 ppm