Lupin bean

Lupins, mature seeds, raw
Pickled lupini beans ready for consumption
Nutritional value per 100 g (3.5 oz)
Energy1,550 kJ (370 kcal)
40.4g
Sugars0
Dietary fiber18.9 g
9.74 g
Saturated1.16 g
Trans0
Monounsaturated3.94 g
Polyunsaturated2.44 g
36.2 g
Tryptophan0.289 g
Threonine1.33 g
Isoleucine1.62 g
Leucine2.74 g
Lysine1.93 g
Methionine0.255 g
Cystine0.466 g
Phenylalanine1.44 g
Tyrosine1.36 g
Valine1.51 g
Arginine3.88 g
Histidine1.03 g
Alanine1.3 g
Aspartic acid3.88 g
Glutamic acid8.69 g
Glycine1.54 g
Proline1.48 g
Serine1.87 g
Vitamins and minerals
VitaminsQuantity
%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
MineralsQuantity
%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 constituentsQuantity
Water10.5 g

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.

  1. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
  2. ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.
  3. ^ Cite error: The named reference Kurlovich2002 was invoked but never defined (see the help page).