Lupin seeds have been part of human and animal nutrition since ancient times and are consumed as snacks in several European countries.

Composition

The high protein content and valuable oil content make lupin seeds interesting for human consumption. They are low in calories, high in minerals and fibre, and low in absorbable carbohydrates. The protein (approx. 40%) is of high-quality. Lupin seeds contain up to 15% lipids with high amounts of unsaturated fatty acids.

Unlike soy beans, lupin contain only traces of isoflavones, usually in stem and leaves, but not in the seeds. The cholesterol lowering effect of soy protein has been attributed to the presence of isoflavones. Recent studies, however, do not confirm this relationship.

The cholesterol-lowering effect is similar to that of soybean protein, which has been approved by the FDA as useful for reducing the risk of coronary heart diseases.

In a study with healthy subjects, blood glucose levels were lower after consumption of white bread enriched with lupin flour than after white bread alone (lower glycemic index). Several components of lupin seem to be responsible for the glucose lowering effect. Specific alkaloids may have an impact on pancreatic cells and insulin release

Free from

Suitable for the production of gluten-free foodstuffs for the nutrition of individuals suffering from celiac disease or gluten intolerance. Almost free from purin and therefore suitable for persons with enhanced uric acid levels.