Lupines are a species of legumes with oily characteristics that are grown in areas of the Mediterranean. The oldest record dates back to the 3rd century AD, appearing in the book ''Agronomic Treaty of the Quintillos'' where the procedure for its cultivation, collection and use is explained very briefly. Initially, its cultivation was intended exclusively for animal consumption, however new technologies have allowed humans to benefit from the nutritional benefits that lupins provide.
What are lupins?
Lupines are a species of legume, family of the ?Fabaceae? rounded, flat and yellowish in color. Its natural flavor is intensely bitter due to the amount of alkaloids it has. It has been important for many civilizations and at different times, for example, lupins were present in the diet of the Egyptians for years, and it was also the food that they consumed for months during the post-Civil War period.
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Lupine properties
Lupines stand out for their immense protein value and their large amount of unsaturated fat that is good for health . Lupine, together with soy, are both considered one of the richest sources of vegetable protein. Which makes this legume ideal for people with a vegetarian diet.
Its high level of fiber, as well as carbohydrates, are important to help prevent diseases such as diabetes and colon problems.
Lupines concentrate important vitamins such as all those in group B and vitamin E. As for the minerals they contain, calcium, zinc, potassium, phosphorus and magnesium stand out.
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How to include lupins in your diet?
Lupins naturally must go through a process to eliminate their bitter taste, for this:
- Let them soak for 12 hours
- Subsequently, fill the saucepan again with water to cover and place it over low heat.
- Once cooked, add water again and add salt. This way it can be kept for at least a week, changing the water once or twice a day.
The process is extensive, but not complicated, however, in the market you can find them in sealed presentations with brine just after you start making your recipes.
Once the process is complete, you can begin to make soups, stews or even salads similar to those prepared with other legumes.
