Lupine is a high-protein legume.
Lupine is a high-protein grain legume that was probably first cultivated 2,000 years ago in the Mediterranean area, according to Purdue University's Alternative Field Crops manual. Lupine, also spelled "lupin," has more than 300 species, many of which are high in alkaloids, inedible and often toxic. Sweet lupine, first produced in the 1920s, is an alkaloid-free lupine that can be eaten by humans and livestock. Foods do not naturally contain lupine and lupine is not commonly used in the U.S.; however, lupine is used as an alternative food product in many countries. Does this Spark an idea?
Pastas, Baked Goods and Cereals
Lupine may be used in pastas, breads and cereals.. Recipes may include lupine pasta and lupine flour or the lupine hull may be used for dietary fiber. For instance, in Chile Albus Lupin hulls are finely ground and toasted for use as a dietary fiber supplement. In European countries, lupine flour is sometimes used in baked goods or as a flavor enhancer for wheat flour.
Additives and Alternatives
Individuals with celiac disease sometimes use lupine as an alternative to wheat products in gluten-free diets. Vegan diets may use lupine as a high-protein food choice. Lupine may be added to foods as a high-protein additive or as a replacement for fat content.
Mediterranean Foods
Mediterranean recipes use lupine as an alternative bean to chick peas and soy beans. Lupine is used in soups, hummus, and many other bean dishes. Countries such as Egypt have a long cultural history of consuming lupine bean dishes.
Warnings
Lupine may cause severe allergic reactions in people with peanut allergies.
Lupine is a legume and may cause allergic reactions in people with peanut allergies. Baked goods in European countries may contain lupine flour mixed with wheat flour.
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