Noodles, pasta and hemp

Durum wheat semolina and hemp protein

Rich in protein, flavorful and easily digestible. Although hemp noodles offer several advantages, they are relatively new to the market. The base, durum wheat semolina, plays a central role because, compared to soft wheat, durum wheat is a key source of minerals such as phosphorus, calcium, magnesium, and potassium. Durum wheat also contains B vitamins, fiber, and plant-based proteins. It is especially noteworthy as an energy source, as it consists of three-quarters complex carbohydrates that keep you feeling full for a long time. This makes it ideal for a balanced diet. All wheat noodles share a similar content of fat and carbohydrates, as both contain about one to two percent fat and approximately three-quarters carbohydrates. It is also important in daily nutrition to consider various vitamins, proteins, minerals, and trace elements, which can be essential for a holistic and healthy diet.

Hemp flour as a protein source

To fill these essential gaps, the new hemp noodles from HANAFSAN use organic hemp flour, which is not only rich in proteins and omega-3-6 fatty acids, but also contains the healthy and protein-rich components that the base lacks. The flour is produced when hemp oil is pressed and the resulting press cake is used to obtain the protein- and fiber-rich organic hemp flour. A major and important advantage of hemp flour over other flours is its high protein content. With more than 30 percent, the content is three times higher than in wheat flour, providing the body with a strong and long-lasting energy boost. This makes it not only an optimal alternative for vegetarians and vegans, but it is also considered easily digestible and helps maintain a balanced acid-base level.

Image source: (c) Luka Kevric / HANAFSAN