Lupine as an alternative source of protein is not the most popular representative of the legume family at the present time. But this does not negate its obvious useful qualities. Individual varieties of lupine contain much more protein than soy and other representatives of the legume family. Lupine grains can contain up to 40% protein and about 15% fat. The rest is taken up by macronutrients, minerals and vitamins. According to the indicators that give the study of lupine seeds, it can be concluded that this culture is another source of alternative protein production.

When unprocessed, lupine beans have a bitter taste. However, it can be eliminated by heat treatment. After this procedure, the beans are used not only for cooking vegetable dishes and desserts. They are also known to be used for the production of soft drinks. For more information and terms of receipt of products, you can leave a request on our website. Our experts will advise you on all your questions.