Lupine (Lupinus)

Introduction:

Lupins belong to the legume family. Their seeds look like a cross between maize and beans.

Use/Preparation:

In the food industry, sweet lupins are processed into flour, spreads, pasta, protein powder, coffee, milk or meat substitutes.

Health:

Lupins provide a lot of fibre as well as vitamin E and minerals such as potassium, calcium, magnesium and iron. The seeds contain high-quality protein and, compared to other legumes or meat, hardly any purine, which has a positive effect on the joints and can prevent gout and kidney problems. Peanut allergy sufferers should be careful when eating lupins. Wild lupins can contain toxic alkaloids. In cultivated plants, the toxins have been bred out.

Alternatives:

Other legumes such as soybeans, chickpeas, peas, lentils or beans can replace lupins in some recipes and preparations as vegetable protein sources.

Back to tested foods

Average nutritional values	per 100 g
Energy (kcal/kJ)	335/1399
Fat	7 g
Healthy fatty acids	3 g
Carbohydrates	13 g
Sugar	3 g
Protein	39 g
Salt	0 g