Packaging: 100g (or 500g, 1kg & 5kg) containing Lupin.
(The price includes VAT.)

Other Names: -

Lupin is a plant of the legume family belonging to the genus Lupinus. It is an herbaceous, annual, multi-stemmed plant with small ovate leaves, yellow or white flowers, and a taproot. It grows to a height of 30 to 120 centimeters. It is widely distributed in the southern regions of the Balkans, Sicily, Corsica, Sardinia, and the Aegean Islands, as well as in Palestine and western Turkey. In Greece, especially in Crete and the Peloponnese, lupin is a common snack food consumed during Lent before Easter and is a staple in the diet.

Lupin is rich in protein and low in fat. It is gluten-free, making it suitable for individuals with gluten intolerance. It can combat constipation, reduce "bad" cholesterol, triglycerides, and blood pressure. Additionally, it improves the glycemic profile and helps manage obesity by affecting appetite.

Lupin is an excellent source of legumes and serves as a worthy substitute for soy, gaining popularity among vegetarians.

General Benefits:

• Contains high-quality protein.
• Rich in amino acids and antioxidants.
• Low in fats and gluten-free.
• Nutrient-rich, providing calcium, phosphorus, iron, potassium, and vitamins such as vitamin C, thiamine, and riboflavin.
• High in dietary fiber, B vitamins, and essential micronutrients.
• Contributes to good digestive health.
• Contains high biological value protein.
• Reduces blood sugar.
• Maintains heart health.
• Supports a healthy pregnancy.

Lupins are packed with high-quality protein, rich in amino acids and antioxidants, while being low in fat and gluten-free. They are abundant in essential minerals like calcium, phosphorus, iron, and potassium, as well as vitamins such as vitamin C, thiamine, and riboflavin. Their composition makes lupins a worthy substitute for soy, which has led to their popularity among vegetarians. In the form of yellow seeds, lupins are an excellent source of legumes. By including lupin beans in your weekly diet, you add nutritional value, as they are rich in dietary fibers, proteins, B vitamins, and essential micronutrients.

Detailed Nutritional Information: One cup of cooked lupin beans contains 198 calories, derived from a small amount of fat and larger amounts of protein and carbohydrates. Each cup of lupin provides 26g of protein, 16.4g of carbohydrates (including 4.6g of dietary fiber), and only 4.9g of fat. The proteins support the growth of new cells, aid tissue repair, and maintain immune system function. This fiber content covers approximately 18% of the recommended daily intake for men and women, maintaining cardiovascular health and potentially helping in weight control. Additionally, the fat provides necessary energy and helps absorb certain vitamins.

Thiamine and Folate: Consuming lupin beans helps increase vitamin intake. Lupins provide a significant amount of thiamine (B1), which is essential for carbohydrate and fat metabolism and maintaining the nervous system's function. Each cup of cooked lupin contains 0.22mg of thiamine, covering 20% of the recommended daily intake for women and 18% for men. Lupin beans also offer 98µg of folate per serving, which is 24.5% of the recommended daily intake. Folate is crucial for protein metabolism and the production and maintenance of new cells.

Zinc: Add lupin seeds to your daily diet as a source of minerals. Lupins promote immune function and also aid reproductive health and gene activity regulation due to their high zinc content. Consuming one cup of cooked lupin beans increases your zinc intake by 2.3mg.

Magnesium and Copper: Lupin is considered an excellent source of magnesium. Each cup offers 90mg, which is approximately 22% of the recommended daily intake for men and women. Most of the magnesium in your body helps maintain healthy bone density, while smaller amounts support muscle function, healthy cell membranes, and cellular signaling. Eating one cup of lupin seeds also increases copper intake by 383µg. Lupin is rich in copper, which helps your body process iron, supports spinal cord and brain function, and strengthens your blood vessels.

Lupins are also an excellent source of protein and gluten-free. The seeds can be processed into flour for baking and can replace eggs or be used to produce ice cream for those allergic to gluten and lactose. They can be added to energy bars and beverages due to their high protein content. The nutritional value of lupins is comparable to that of soy.

Nutritional Value of Lupins:
Composition per 100g (dry weight)

• Calories: 371 kcal
• Fat: 10 g
• Cholesterol: 0 mg
• Sodium: 15 mg
• Potassium: 1,013 mg
• Carbohydrates: 40 g
• Dietary Fiber: 19 g
• Protein: 36 g
• Vitamin A: 0 IU
• Calcium: 176 mg
• Iron: 4.4 mg
• Vitamin D: 0 IU
• Thiamine: 0.4 mg
• Folate: 0 µg
• Magnesium: 198 mg

Consumption and Cooking Methods:
The aforementioned nutritional properties of lupins allow for various food applications, such as baking and substituting animal-based foods like meat, eggs, and cheese. Lupins can be transformed into flour and used in human diets. Processed, the seeds become lupin flour with 50% protein content and a slightly yellow color. When added at a 33% ratio to wheat flour, the resulting bread has a yellow color, cake-like texture, and nutty flavor. Lupin flour can be an excellent choice for enhancing the nutritional value of bread. Its high lysine content and low methionine complement the protein content of wheat flour, which is low in lysine and relatively high in sulfur-containing amino acids. Additionally, lupin flour is suitable for pasta production, such as lasagna. In sausages, it can replace 25% of the meat. Furthermore, it can replace eggs in cakes and sauces like mayonnaise. It is used for making biscuits for those with gluten and lactose intolerance. Historically, it was used as a substitute or for adulterating coffee.

Health Effects of Lupin:
The consumption of lupin provides various health benefits. Historically, lupin was used as a poultice for soothing and softening skin issues, such as acne, abscesses, and inflammation, including eczema and lichens. During the Middle Ages, it was believed to be suitable for treating intestinal parasites and skin diseases. Thanks to its fiber content, it can improve gut motility and alleviate constipation, which affects a large portion of the population. It also possesses antidiabetic properties, improving the glycemic profile due to its low glycemic index and complex carbohydrates, making it significant for individuals with diabetes and prediabetes. It can be used for arthritic conditions and albuminuria. It is also known for its anthelmintic, emmenagogue, diuretic, and laxative effects. Additionally, it helps to relax blood vessels, thereby aiding in reducing high blood pressure. The lupin seeds, rich in vitamin C, promote iron absorption and hemoglobin formation. Furthermore, calcium and phosphorus are abundant in lupin beans, making bones and teeth strong and healthy. The blue variety of the plant has calming properties and can be used for insomnia and restlessness. In homeopathy, lupins are used for stimulating the respiratory system and addressing chronic fatigue symptoms. Finally, maintaining lupin in your diet may reduce low-density lipoprotein (LDL cholesterol or "bad" cholesterol) and triglycerides and help control body weight by increasing feelings of fullness.

Lupin and Allergy:
Studies show that individuals allergic to peanuts may have a higher likelihood of being allergic to lupin. Symptoms of a potential allergic reaction may include hives, lip swelling, vomiting, and breathing difficulties.

Origin: Spain

Storage: Keep in a cool, dark place (5°C – 15°C)

Lupin Recipe:
Rinse and soak the lupins for at least 12 hours. Then rinse them and place them in a large pot with fresh water, just enough to cover them and a little more.
Once they start boiling, reduce the heat and simmer for 45-50 minutes, stirring occasionally with a wooden spoon.
Remove from heat, drain, and place in a large bowl covered with water.
From this point, simply rinse the lupins for about 30 seconds, 3 to 4 times a day, for about 5 days (less if you change the water more often).
If the lupins are still bitter, continue changing the water until they are no longer bitter.
Once ready, add a little salt, about a teaspoon in the water (do not drain). From the moment you add salt, do not change the water again. Store in the refrigerator in a sealed bowl.