Lupine Flour

Description

Lupini flour from  “Il Mulino Calogiuri”

Lupine is a food with  a very ancient history. It is typical of the Mediterranean and South America. Traces of it were found both in the pyramids of the Egyptians and in the tombs of the Maya. 

In the past, lupins were grown both for human consumption but also for therapeutic uses and for grazing. Lupine  flour  tends to maintain the properties of the starting food intact.

Lupine is a legume that for a long time was part of the poor diet and then became a typical regional product, available in the stalls of the village fairs, like all the various types of dried fruit . Now the rediscovery of lupins and lupine flour is bringing its use back into fashion.

Lupine flour – like the legume itself – is a vegetable source of protein. Lupine flour contains mineral salts such as  iron  and  potassium . Like other legumes, it has a content of B vitamins, with particular reference to  vitamin B1 .

Lupine flour  is obtained by grinding dried and lightly toasted lupins . It is mainly used for the preparation of both sweet and savory baked goods. You can use it to varying degrees  from 10% to 30% inside the dough in the preparation of bread  in combination with wheat flour.

Nutritional declaration      

Values ​​per 100g of product

Energy 339 Kcal / 1416 Kj

7,40g fats

– of which saturated 1,60g

carbohydrates 12.70g

-of which sugars 2,80g

protein 39.4g

fibers 32.1g

Salt 0.25g