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Lupin flour - organic

4.50 € 4.50 € 4.5 EUR

4.50 €

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    Référence: MK008
    Content: 500.0 G
    Agriculture Biologique Logo rectangulaire Bio Europe
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    Lupin is a leguminous plant that has very interesting levels of proteins (higher than those of cultivated protein plants, even soy: 40% for lupin beans against 30% for soybeans), fibers, tocopherol (antioxidant) and essential fatty acids. Markal lupine flour is obtained from seeds of sweet white lupine (Lupinus albus) and is a yellow flour with specific odour and taste which can be used for delicious velvety soups or sauces, or incorporated into puddings, pastries (almond cream, yellow pasta, ...), bread (special breads, toasts, ...), biscuits... Combined with other flours, it can partially replace eggs or butter in baking. Lupine flour can also be used to make delicious velvety soups or sauces by diluting it in water or vegetable bouillon and adding to it eg oatmeal or sweet vegetables (carrots and onions) or some fragrant mushrooms (maitake, blazei, trumpets, shiitake ...).
    White lupine has always been used as food but also as a medicinal plant , especially against skin problems. Its flour is used for its resolutive, emollient and calming properties and treats, as a poultice, abscesses and boils. Formerly it was also a remedy to relieve rheumatic pains and lung colds. At the present time a Spanish-Italian study has highlighted the anti-diabetic potential of a glycoprotein, also found in lupine seeds.
    There are many varieties of lupine but most of them have seeds containing 1-2% bitter alkaloids, which are toxic, and thus these seeds require treatment to make them safe for consumption. Sweet white lupine seeds however are free of alkaloids and are therefore ideal for consumption. Unfortunately white lupine yield per hectare is low (22 quintals per hectare against 80 or 100 for other varieties) and this affects the price of the beans.

    Latin name

    Lupinus albus


    sweet white lupin* * from certified organic agriculture


    European Union, transformation in Austria


    • Manufacture: cleaning, heat treatment, cooling, decortication, sorting and mechanical grinding of the seeds, calibrating and packaging of the flour.
    • Allergen prevention measures implemented by the company MARKAL:
      * the packaging schedule is defined based on allergens
      * complete cleaning after each product
      * additional cleaning at the end of workingshifts by a specialized company


    valeurs nutritionnelles par 100 g

    • énergie : 1399 kJ / 335 kcal
    • graisses : 7 g dont acides gras saturés : 2 g
    • glucides : 13 g dont sucres : 3 g
    • fibres alimentaires : 32 g
    • protéines : 39 g
    • sel : 0,01 g

    The composition of the proteins of leguminous grains (except in the case of soybeans ) certain essential amino acids such as methionine, are found in small quantities, hence the need to combine leguminous with other protein sources such as Céréales (Pseudo-) (rich in methionine and low in lysine) or Graines , Fruits à coque , which have essential proteins complementing particularly well those of leguminous (poor in methionine and rich in lysine).


    Culinary leguminous offer a health factor which should not be neglected. A health recommendation is indeed to consume often leguminous as meat replacement.
    Dried leguminous grains are rich in carbohydrates (in the form of starch), proteins, minerals (phosphorus potassium, magnesium, manganese, iron), fiber and vitamins (B1, B9, E) and poor in fat, cholesterol-free. Their fibre content makes them particularly satiating, perfect as part of a slimming diet. Thanks to their proteins and fibres, their carbohydrates are very slow to digest (low glycemic index) and so they are suitable for diabetics.
    Some studies have linked regular consumption of leguminous to various health benefits such as better control of diabetes, a reduced risk of cardiovascular disease and a decreased risk of colorectal cancer.
    In leguminosae compounds which are both harmful and beneficial have been found. So their phytochemical compounds such as lectins and saponins may reduce the bioavailability of certain nutrients but the researchers claim that in a context (as in occident) where there is food abundance and diversity and where nutritional deficiency is rare, this effect has little impact on health. In more recent years in vitro and animal research has even associated consumption of these compounds with certain benefits such as a reduction of the growth of cancer cells and improved blood lipid profile.

    Recommendations for use

    Have a look at Antya blog : Lupin Recipies for Low Carb Healthy Eating

    Precautions for use

    • If you're not used to eating foods from the legume family or fibre-rich food, introduce them slowly.
    • Store a way from light under fresh and dry conditions in a closed packaging.
    • Allergy to lupine has been observed with some side effects: gastrointestinal disorders, rhinitis, eczema, hives, breathing and heart problems, swelling of lips or even anaphylactic shock in severe cases.
    • Allergens that may be present on the production line and be a risk of cross contamination: gluten, sesame, soybean, mustard, nuts.

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