What are lupins?
Lupins are legumes produced from Lupinus albus, a species belonging to the family Fabaceae. The plant, known since ancient times, is native to Mediterranean countries and the Middle East. In Italy it is grown mainly in Calabria, Puglia, Lazio and Campania.
What are the nutritional properties of lupins?
100 g of lupin provide about 114 Calories, broken down as follows:
- 58% protein
- 23% carbohydrates
- 19% lipids
In particular, 100 g of lupins bring:
- 6.4 g of protein
- 2.4 g lipids
- 7.1 g of carbohydrates
- 6 g starch
- 5.5 mg Iron
- 45 mg of calcium
- 100 mg of phosphorous
- 0.1 mg of thiamine
- 0.01 mg of riboflavin,
- 0.2 mg niacin
When should you not eat lupins?
There are no known conditions where the consumption of lupins may interfere with medications or other substances.
Seasonality of lupins
Lupins are sown in the autumn, in October and November, and ripen in June and July.
Possible benefits and drawbacks of lupins
Thanks to the absence of protein and gluten content, lupins are suitable for the supply of vegetarian and gluten. They might also be good for those suffering from diabetes, because they are characterized by a low glycemic index. Furthermore, some research has shown that the lupins are able to counteract the accumulation of glucose in the blood. Thanks to the presence of plant sterols, these pulses can also reduce the levels of "bad" cholesterol (LDL). In addition, they can be used in a diet to help lose weight, by controlling the sense of hunger and food intake. Finally, they help fight constipation, speeding intestinal transit of food.
Excessive intake of lupins can have a laxative effect. In addition, these foods should not be consumed by people with allergies to peanuts, lentils and beans. Finally, if the lupins were to have a very bitter taste, you do not eat them: the alkaloids which are present there may not have been removed. Ingestion may therefore result in a kind of poisoning characterized by fever, confusion, dizziness and high blood pressure.
