Lupin characteristics

What are lupins?

Characteristics of lupins, Lupinus albus

Lupin photo

Common name: Lupin, white lupin

Scientific name: Lupinus albus L.

Family: Fabaceae

Origin of lupins: Plant native to temperate Asia and the Eastern Mediterranean.

Description of the plant

It is a legume plant, related to chickpeas, lentils or beans.

Annual herbaceous plant up to 1 m. high, belonging to the legume family.

Palmate leaves.

White hermaphrodite flowers. Pollination by insects.

Legume-shaped fruits with or without hairiness, yellow in color.

The seeds, or lupins, are rounded and 1 – 2 cm.

Components of lupins

The seeds contain:

  • Alkaloids: Lupanin and others (sparteine, lupinine, lipinin, lupinidine, hydroxylupanin)
  • Carbohydrates and fiber: pectin, insoluble fiber such as cellulose, oligosaccharides (stachyose, raffinose, verbascosa)
  • Fats: Mainly omega 9 and omega 6
  • Proteins: They are poor in methionine
  • Minerals: potassium, calcium, magnesium, phosphorus, sodium, iron and trace elements (aluminum, boron, molybdenum, zinc, copper)
  • Vitamins: Niacin, riboflavin Glycolic, phytic, lauric, succinic, malic, oxalic, citric, erucic, gadoleic acids
  • Flavonoids: zeaxanthin, beta carotenes
  • Phytosterols: Genistein, biochanin
  • Trigonellin
  • Anti-trypsin: Like all legumes, lupine contains a trypsin inhibitor enzyme that disappears with cooking. Raw seed can be indigestible due to this component. (More information)

punto rojo More information on lupins

This article was endorsed by Montserrat Enrich - Journalist specializing in edible wild plants and plant uses.
Written by Editorial Botanical-online team in charge of content writing

9 March, 2022

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