The Nutrition Scoop On Our Small-But-Mighty Hero Ingredient– The Lupini Bean
The moment we discovered lupini beans, we became obsessed with them. How could you not? They are not only good for the planet, but also good for human health:
Packed with protein
- Lupini has about 3 times as much protein as quinoa. A study also showed that the protein in lupini is highly bioavailable. The study found that the human body utilizes lupini protein at about 80% the rate of egg protein.
Fiber-Full!
- Because lupini is so high in fiber and protein, it is an optimal food to keep you full and fueled at the same time. The fiber/protein combination is what makes it truly powerful as the fiber helps to improve gut health and acts as a pre-biotic.
Excellent amino acid profile
- Lupini is a complete protein, similar to meat or soy. This means it has a full chain of 9 amino acids: histidine, isoleucine, leucine, lysine, methionine, phenylalanine, threonine, tryptophan, and valine.
May help prevent cardiovascular disease and diabetes
- Dr Regina Belski performed a study on lupini beans with a group of 131 adults with the goal to see how lupini enriched foods influencer people’s health. At the end of 12 months, despite similar weight loss in both groups, the group eating lupin flour foods had significantly larger improvements in a number of key risk factors associated with cardiovascular disease and diabetes. The results of this study were published in the International Journal of Obesity in 2011.
Low glycemic impact
- Because of it’s high amount of fiber and low amount of carbohydrates, lupini helps regulate blood sugar levels. About 40% of calories in lupini beans come from carbs, compared to 78% in pinto beans or 67% in chickpeas
Potassium rich
Forget about bananas, lupini beans have 3 times as much potassium. Why invest in your potassium intake? Potassium helps regulate muscle contractions and nerve signals!
Low in fat
Unlike other legumes (such as soy), the lupini has almost zero calories from fat, which makes it a truly unique bean.
Sources:
https://academic.oup.com/jn/article-abstract/122/12/2341/4754659?redirectedFrom=fulltext
