On average, lupine beans have 1/6 of the calories, by weight than those found on other appetizers like peanuts or chips.
Nearly 2500 years ago, Hippocrates, the father of medicine, recommended eating lupine beans to prevent digestive problems because they were richer in fiber than oats and wheat. It also prevents liver disease.
Lupine beans, especially whole or ground seed, also help regulate blood sugar levels and lower blood cholesterol levels. It also has emollient, diuretic and healing properties, which stimulates cell renewal and favors skin regeneration.
The medicinal use of lupine seeds should be prescribed by a healthcare professional.
Lupine beans nutrition facts
Given their high protein value, legumes have been a part of our diet for centuries. Dried lupine has a protein content of around 30 g (per 100 g).
This high protein content made it one of the key foods in the Mediterranean.
- Not only it is rich in protein, it also is a source of potassium;
- It has three times more protein and two times more phosphorus than cow milk;
- It is rich in calcium, E and B complex vitamins, unsaturated fatty acids (omega 3 and 6), iron and fibers.
On average, the nutritional composition per 100 g of boiled and cooked lupine is:
- 93 Kcal (energy value);
- 9.1 g of fiber;
- 9.1 g of protein;
- 1 g of carbohydrates.
Ever wondered why we can only find boiled and cured in brine lupine beans? Without this, they would be extremely toxic due to the alkaloids present in its composition, which can be harmful, particularly to the nervous system.
When harvested, dried lupine beans are not edible. If ingested raw, they can cause nausea, vomiting, dizziness, abdominal pain, dry mucous membranes, hypotension, urinary retention and tachycardia.
Too much salt?
The amount of salt used to preserve can be reduced by:
- washing the lupine beans with running water or soaking them in water before eating;
- using aromatic herbs or other forms of seasoning as a preservation method.