Hemp oil contains various plant substances, such as vitamins (especially B vitamins and vitamin E), carotenoids and chlorophylls. These natural ingredients give the hemp oil its coloring. Hemp oil is suitable for consumption and a valuable, rich cooking oil with a pleasant nutty taste on the finish.
Its color varies between light green and brown. Since hemp oil contains more than 70% of the unsaturated fatty acids linolenic and linoic acid, it is extremely valuable.
Hemp oil is one of the few oils that contains about 2-3% gamma-linolenic acid (omega-6 fatty acid). Alpha-linolenic acid and linolenic acid (omega-3 and omega-6 fatty acids) help maintain a normal blood cholesterol level. The positive effect comes with a daily intake of 10g of hemp oil (2-3 tablespoons).
Due to its fatty acid spectrum, which contains all essential fatty acids important to humans, hemp oil is one of the best and nutritionally very high-quality vegetable oils and is often used in the cold kitchen. It is mainly used as an edible oil for its nutty taste in the preparation of salads, dressings, sauces, marinades and spreads.
However, because of its relatively low smoke point at about 165 ° C, it should not be used for frying or frying, otherwise the fatty acids would decompose at a higher temperature and so would change the taste of the oil.
By contrast, the use of hemp oil for steaming and steaming is harmless.
Due to its high content of monounsaturated and polyunsaturated fatty acids, hemp oil is also often used in medicine and pharmacy.
Origin: Canada, controlled cultivation
Lat. Name: CANNABIS SATIVA SEED OIL
Avg. Nutrition facts per 100g:
Energy value: 880 Kcal / 3682 KJ
Fat: 99.7 g
saturated fatty acids 9,4
Monounsaturated fatty acids 15.2g
polyunsaturated fatty acids 75.1
of which sugar: 0.0g
Acid value: <4 mg KOH / g
FfA: <2mg KOH / g
Peroxide value: <10 meq O2 / kg
Iodine Number: 157-166
Saponification number: 190-194
Density: 20 ° C 0.925-0.928 g / cm3 Sensors
Appearance: greenish yellowish oil
Smell: speciesy, hay-like
Taste: typical, pure, nutty
Regulation (EC) No 1924/2006 of the European Parliament restricts nutrition and health claims made on food. Thus, as of December 12, 2012, it will no longer be possible to refer to the nutritional-physiological effects of food and dietary supplements. (This may now only the pharmaceutical industry.)