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Exploring the nutritional profile of Cannabis sativa L. sprouts: a promising food source for enhancing food security

Year: 2025

Type: article

Abstract: The urgent need to diversify food sources and reduce the environmental footprint of protein production requires sustainable alternatives to traditional crops. Hemp ( Cannabis sativa L.), valued for its nutritionally rich seeds, is gaining attention as a potential low-THC food crop. While hemp seeds are recognized for their protein, essential fatty acids, and micronutrients, the nutritional potential of their sprouts remains underexplored. This study aimed to assess whether germination enhances the nutritional value of hemp seeds, hypothesizing that this process improves protein quality, mineral bioavailability, and overall nutritional balance. Germination nearly doubled protein content and enhanced essential amino acids, particularly threonine, valine, methionine, leucine, lysine, and tryptophan, while also increasing glutamic acid and alanine. Mineral analysis revealed increases in K, Na, P, S, and Zn, whereas Ca decreased, and Mg, Cu, Fe, and Mn remained stable. Sprouts kept polyunsaturated fatty acids levels with a balanced ω6:ω3 ratio, while phenolic content and antioxidant capacity showed minor changes. Principal Component Analysis highlighted differences between seeds and sprouts, primarily driven by protein, lipid, and minerals. These findings indicate that hemp sprouts are a nutritionally valuable, functional plant-based food with the potential to support dietary diversification, improve nutrient intake, and contribute to sustainable food systems.

Source: LWT

DOI: 10.1016/j.lwt.2025.118843