Lupine (Lupinus polyphyllus) is a herbaceous plant of the legume family, Fabaceae, which also includes peas. It is found on the North and South American continents, as in the European and African Mediterranean. In our country it is known under the popular names: nipple (yellow lupine), coffee or cauliflower (white lupine).
It grows from 30 cm to one and a half meters in height. The leaves are usually palm and dark green. At maturity, the plant forms flowers arranged in chiorchine at the top of the stem, which have a wide palette of colors – white, yellow, blue, lilac, purple and apricot. They usually bloom in June-July. Lupine fruits grow in the form of a pod, and it contains about five grains (seeds), called lupins.
Of the over 200 species, besides all wild varieties, there are species cultivated for human consumption, others for ornamental value, and most of them for animal feed. The progress of genetics in the twentieth century has contributed to the complete domestication of lupine species, by the hybridization of low-alkaloid and soft-seeded seeds, giving birth to new, sweet, more suitable varieties of human consumption.
Among the varieties of lupine used in food, especially in the Mediterranean, are white lupins, yellow lupins, blue lupins. All types of lupins must be prepared according to a specific method before being consumed. This involves soaking the lupins in salted water for a number of days. In the Mediterranean and Oriental countries, they are consumed as often as we consume the nuts.
These preserved grains can be paste, just like chick humus or bean jam. All of them can be made of lupine, a delicious vegetarian product from other countries. Lupine is consumed and roasted with salt and spices (boia).
The seeds contain: carbohydrates, lipids, proteins, alkaloids, ureides, phospholipids, lectins, triterpenes, flavones, amino acids, vitamins, organic acids, fatty acids.
In popular medicine, seeds are used for internal use as diuretics, febrifuge, scarring, and in external use for the treatment of abscesses and cutaneous conditions. Blue Lupine is known to have calming and sleep inducing properties, according to www.shfnow.com. White lupine contributes to the regeneration of the skin and maintains its hydration.
Lupines have a rich vegetable protein content four times larger than wheat grains. They also have one of the highest fiber concentrations. They do not contain cholesterol, gluten and no gastric irritants, unlike soybean, which has a fairly large amount of saponins, yet having significant potential in combating the diabetes-obesity complex. They are probiotics, helping to develop good bacteria in the body. They contain significant amounts of essential animosities. Lupine flour has a lot of nutritional properties and is a rich source of the best quality protein.
A recognized plant for its therapeutic properties, lupine can successfully replace meat, scientists have discovered at the Fraunhofer Institute in Freising, Germany.
They sought cheap and healthy alternatives to meat, knowing that over the next 40 years it is estimated that demand for meat for consumption by the world's population will increase and resources are limited. Lupine meets all the requirements for large-scale use of vegetarians and not only because it contains proteins that can be used both to produce dairy replacers and meat substitutes, according to healthcarebzi.ro. The advantages are that lupine does not have a specific taste, cholesterol-free and rich in polyunsaturated fatty acids.
Non-digested, wild or traditional lobster must be carefully prepared before consumption. Otherwise, it can affect the nervous system, generating lupine intoxication. Lupine, like hazelnuts, is also an allergen and should be treated with care by those who are sensitive.