Lupin bean

Lupins, mature seeds, raw

Pickled lupini beans ready for consumption
Nutritional value per 100 g (3.5 oz)
Energy	1,550 kJ (370 kcal)
Carbohydrates	40.4g
Sugars	0
Dietary fiber	18.9 g
Fat	9.74 g
Saturated	1.16 g
Trans	0
Monounsaturated	3.94 g
Polyunsaturated	2.44 g
Protein	36.2 g
Tryptophan	0.289 g
Threonine	1.33 g
Isoleucine	1.62 g
Leucine	2.74 g
Lysine	1.93 g
Methionine	0.255 g
Cystine	0.466 g
Phenylalanine	1.44 g
Tyrosine	1.36 g
Valine	1.51 g
Arginine	3.88 g
Histidine	1.03 g
Alanine	1.3 g
Aspartic acid	3.88 g
Glutamic acid	8.69 g
Glycine	1.54 g
Proline	1.48 g
Serine	1.87 g
Vitamins and minerals Vitamins Quantity %DV† Thiamine (B1) 53% 0.64 mg Riboflavin (B2) 17% 0.22 mg Niacin (B3) 14% 2.19 mg Pantothenic acid (B5) 15% 0.75 mg Vitamin B6 21% 0.357 mg Folate (B9) 89% 355 μg Vitamin C 5% 4.8 mg Vitamin D 0% 0 μg Minerals Quantity %DV† Calcium 14% 176 mg Copper 113% 1.02 mg Iron 24% 4.36 mg Magnesium 47% 198 mg Manganese 103% 2.38 mg Phosphorus 35% 440 mg Potassium 34% 1010 mg Selenium 15% 8.2 μg Sodium 1% 15 mg Zinc 43% 4.75 mg
Other constituents	Quantity
Water	10.5 g
Link to entry in USDA FoodData Central database
†Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2]

Lupin are the yellow legume seeds of the genus Lupinus. They are traditionally eaten as a pickled snack food, primarily in the Mediterranean basin (L. albus), Latin America (L. mutabilis) and North Africa (L. angustifolius). The most ancient evidence of lupin is from ancient Egypt, dating back to the 22nd century BC.^[3] The bitter variety of the beans are high in alkaloids and are extremely bitter unless rinsed methodically. Low alkaloid cultivars called sweet lupins have been bred, and are increasingly planted.