Lupine

Lupine is a legume that includes more than 450 species. Lupinus albus (white lupine from Mediterranean countries), Lupinus luteus (yellow lupine from central Europe) and Lupinus angustifolius (blue lupine from Australia) are used for both human and animal consumption. In relation to the white lupin cultivated in Europe, the blue-flowered lupine of Australian origin has a lower content of protein and fat, and a higher content of fiber, being more used in Spain in animal feed. Lupins have been part of the diet since ancient times and are commonly consumed in some European countries. Starting in the 1990s, lupine flour was introduced as an ingredient in wheat flour for its nutritional and food-processing qualities, and since then lupine consumption has become more widespread in Europe.

Chile is one of the main producers of lupins in the world. Lupine, lupine or lupine is an oilseed. It is a legume with a rounded and flat shape, its skin is smooth and yellowish in color, and it has an intense bitter taste due to components called alkaloids. Lupins are the seeds of a plant known as the lupine. The most appropriate land to cultivate it should be loose, sandy, deep and poor in lime. Sowing begins in spring, and is done by broadcasting or in a lost furrow, covering the seed very superficially. Lupine stands out for its very high protein content, which makes it a good alternative vegetable protein to meat and soy. It also provides iron, calcium, zinc, potassium, phosphorus, magnesium, B group vitamins and vitamin E. Compared to other legumes, lupins have more calories because they have a greater amount of fat in their composition (15%, only surpassed for soybeans and peanuts). However, it is an unsaturated type fat, whose contribution is beneficial. The most common is to find the lupins in brine to consume them as an appetizer. If they are purchased raw, lupins are usually cooked to make soups, stews or even salads, like the rest of the legumes. In addition, lupine is beginning to be used as an alternative vegetable protein to soybeans, becoming flour and being incorporated into vegetarian foods. Various derivatives are also made from lupins as substitutes for coffee, oils and even pâté.