500g powder (original flavour)
HempNourish protein powder (Original Flavour) provides complete, balanced and natural protein from hemp (46.4g per 100g) with all of the essential amino acids. It is also high in fibre (16.3g per 100g) and low in saturated fat (1.1g per 100g).
This plant protein powder is a source of vitamins, minerals, omega oils (including essential fatty acids), dietary fibre and phytonutrients from both the hemp and the 15 other foods and herbs included in the blend, namely: acai berry, Acerola cherry, alfalfa, beetroot, blackcurrant, celery seed, chlorella, cinnamon, dandelion leaf, fenugreek, green tea, Montmorency cherry, parsley piert, spinach and spirulina.
It beats single-ingredient protein powders hands-down! It is easily digestible and does not cause bloating or flatulence, which many people experience with dairy-based protein powders – an ideal alternative to whey and soya.
Unlike many other hemp protein powders on the market, HempNourish (Original Flavour) contains no hexane or other toxic chemicals, which are often used during the hemp protein extraction process. Our hemp protein is extracted using only water, pressure and then flocculation.
Plant protein from hemp (13.9g per serving)
Complete amino acid profile
With 15 other foods and herbs
High in fibre
Low in saturated fat
Omega oils (including EFAs)
Dairy-free and gluten-free
Suitable for vegetarians and vegans
Also available in choc & mint flavour.
More about the ingredients…
The main ingredient in this high quality protein powder is hemp – a complete, natural and balanced source of protein. Hemp contains essential fatty acids (such as Omega 3 and Omega 6 oils), all of the essential amino acids and other nutrients. There aren’t many other single plant sources that provide complete protein nutrition in such an easily digestible form. As a plant-based source of protein, it is lean, low in saturated fat and suitable for vegetarians and vegans. It is also naturally dairy-free and gluten-free.
The acai (pronounced ah-sigh-ee) berry is a small, dark purple palm fruit, indigenous to the Amazon rainforest. For hundreds of years, these berries have formed a staple part of the diet of native tribes. As a richly coloured fruit, acai berries naturally contain the purple pigments known as anthocyanins.
These cherries contain naturally high levels of vitamin C (30 times the amount found in oranges of the same weight), as well as approximately 150 other nutritive constituents, including bioflavonoids, proteins, mineral salts, iron, calcium and phosphorus.
Alfalfa is a source of chlorophyll, vitamins (such as pro-vitamin A (B-carotene, vitamins B6, C, D, E, K and P), minerals (such as calcium, magnesium, potassium, iron and zinc), dietary fibre and other nutrients (such as isoflavones, sterols, other plant phytoestrogens and derivatives of coumarin). It also contains all of the essential amino acids and 8 enzymes.
Beetroot is the taproot portion of the beet plant. It is one of several of the cultivated varieties of Beta vulgaris grown for their edible taproots and their leaves (called beet greens). It is a source of dietary fibre, folate (vitamin B9), manganese, potassium, iron and vitamin C. The deep red colour of beetroot results from the presence of a type of betalain pigment (betacyanins). Beetroot is also a source of betaine and inorganic nitrates.
Blackcurrants are a source of vitamin C (containing more than 3 times the amount found in oranges of the same weight), as well as bioflavonoids and anthocyanins – pigments which give blackcurrants their distinctive dark purple colour.
Celery seeds are very similar to cumin seeds in appearance – they are dark brown in colour and have an elongated shape with vertical ridges. They also have a strongly aromatic flavour. They are a source of: phytosterols, choline, folate, niacin, riboflavin, thiamin, vitamin A (including beta carotene), vitamin B6, vitamin C, vitamin E, fibre, potassium, calcium, iron, magnesium, copper, manganese, phosphorus, selenium, sodium and zinc.
Chlorella is a single-cell green algae, which is cultivated in large man-made freshwater ponds under artificially-controlled conditions. It contains protein (60%), including all of the essential amino acids, as well as vitamins B1, C, E and K and the carotenoids beta carotene and lutein.
The cinnamon plant is a small, evergreen tree belonging to the family of Lauraceae within the genus, Cinnamomum. This spice is native to Sri Lanka, but is also now grown in many other countries such as Indonesia, Myanmar, Bangladesh, India and China. It contains flavonoids (such as carotenes, zea-xanthin, lutein and cryptoxanthin) and essential oils such as eugenol (a phenylpropanoids class of chemical compound that is responsible for its pleasant, sweet aromatic fragrance), ethyl cinnamate, linalool, cinnamaldehyde, beta-caryophyllene and methyl chavicol. It also contains vitamins and minerals like potassium, calcium, manganese, iron, zinc, magnesium, vitamin A, niacin, pantothenic acid and pyridoxine.
Dandelion greens are a source of folate, magnesium, phosphorus, copper, dietary fibre, vitamin A, vitamin C, vitamin E (Alpha Tocopherol), vitamin K, thiamin, riboflavin, vitamin B6, calcium, iron, potassium and manganese.
Fenugreek seeds contain minerals (such as iron, potassium, calcium, selenium, copper, zinc, manganese and magnesium), vitamins (such as thiamin, folic acid, riboflavin, pyridoxine (vitamin B6), niacin, and vitamins A and C), as well as polysaccharides (saponins, hemicellulose, mucilage, tannin, and pectin).
Green tea contains catechin polyphenols, such as epigallocatechin gallate (EGCG).
Montmorency cherries are a type of red, sour cherry – Prunus cerasus. They are a source of dietary fibre, copper, manganese, vitamin A and vitamin C. They also contain naturally-occurring phytochemicals (compounds found in plants), including anthocyanins – which give the cherries their distinctive red colour – and melatonin. Other plant phenols present in Montmorency cherries include: chlorogenic acid, ellagic acid, gallic acid and quercetin.
Parsley piert is a tiny plant that can be easily overlooked in its wild habitat, as it grows only to around 4 inches high. It is no relation to true parsley, but its leaves look similar. It is a close relation to Lady’s Mantle, hence the name Lady’s Field Mantle, and is a member of the Rosaceae or rose family of plants. It is also related to certain soft fruits (namely plums, peaches, apricots, loquats, sloes, quinces, blackberries, strawberries and raspberries), as well as to almonds, apples, pears, the dog rose and a whole host of other plants. It gets the name parsley piert from the French, perce-pierre, which means “piercing stones”. This is because it was a popular remedy in times gone by for dispersing stones in the body’s organs. It is a source of vitamin C and minerals.
Spinach contains iron, calcium, folic acid, vitamin K, vitamin C, fibre, carotenoids (such as lutein) and bioflavonoids.
Spirulina is a blue-green microalgae. It contains between 55 and 70% protein (more than beef, chicken, and soybeans), 8 essential and 10 non-essential amino acids, as well as gamma-linolenic acid (GLA), beta-carotene, linoleic acid, arachidonic acid, vitamin K, pantothenic acid, magnesium, potassium, thiamin, riboflavin, niacin, iron, copper, manganese, nucleic acids RNA and DNA, chlorophyll and phycocyanin (a pigment-protein complex that is found only in blue-green algae).