Lupin beans are a Mediterranean legume with an exceptionally high protein content (~36g/100g dry) and outstanding fibre. They are naturally gluten-free, provide iron, calcium, magnesium, and zinc, and contain no starch — making them very low in carbohydrate compared to most legumes. Important caution: lupin is a major allergen in the EU and UK and cross-reacts strongly with peanut allergy.
Raw lupins are bitter and toxic; they must be soaked in changes of salted water over several days to remove alkaloids (traditional method) or are sold pre-treated. Anyone with peanut allergy should treat lupin with extreme caution.
Where Lupin Beans Stands Out
Macronutrients per 100g
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Glutamic acid | 6.52 g | — | |
| Aspartic acid | 3.98 g | — | |
| Leucine | 2.91 g | — | |
| Arginine | 2.72 g | — | |
| Lysine | 2.64 g | — | |
| Valine | 2.03 g | — | |
| Phenylalanine | 1.88 g | — | |
| Serine | 1.63 g | — | |
| Isoleucine | 1.63 g | — | |
| Proline | 1.63 g | — | |
| Alanine | 1.52 g | — | |
| Threonine | 1.41 g | — | |
| Tyrosine | 1.27 g | — | |
| Glycine | 1.27 g | — | |
| Histidine | 0.941 g | — | |
| Methionine | 0.579 g | — | |
| Cysteine | 0.543 g | — | |
| Tryptophan | 0.471 g | — |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →