Lupine (Lupinus albus) never ceases to amaze. The most recent studies on this Mediterranean plant highlight its many nutritional and therapeutic properties.
It is the legume richer in protein (35-40%), surpassing soy, peas, beans, chickpeas, and it’s called “meat for vegetarians”. Lupine flour has excellent nutritional properties, it’s contains a high amount of proteins, comparable to those of meat and eggs.
It contains an important protein, the conglutin gamma, which reduces the blood sugar even if taken in doses of a few grams per day.
The lupine is gluten free so it does not irritate the gut and is ideal for who suffering from celiac disease.
Finally, it is not GMO because it is intrinsically resistant to genetic transformation.
Lupine is object of long studies in nutraceutical field for benefits on blood pressure and cholesterol tested in various studies. It lowers blood sugar. The actual effects of a diet with lupine are the reduction of body weight gain, food absorption and a reduction in the concentration of glucose in the blood.
With lupine we can produce bread, pasta, ice cream and even some steaks with excellent taste.
|Nutritional fats (100 g)|
|Energy||1552 kJ/371 kcal|
|Total fat||9,74 g|
|Total carbohydrate||40,38 g|
CREA (Council for research in agriculture and the agrarian economy analysis). Conference December 11, 2015. (Read)
Pellati, Renzo. “Nutrizione e salute.” Rivista di scienza dell’alimentazione. 24 (1995): 155-155. (Read)