Legume

Flour

Lupin flour is milled debittered lupin seed—high in protein and fibre, pale yellow, with a slightly beany, nutty taste. It is used in gluten-free blends, pasta enrichment, and protein-boosted baking, usually mixed with other flours because it does not form gluten. Absorption is high; recipes often need more liquid. Buy food-grade flour from sweet lupin, not garden ornamental seed. Store cool and airtight; the fat content can go stale. Declare lupin on menus where allergies matter—it is a recognised allergen in several jurisdictions.

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Quantity

Unit

Kg Liters Whole

Note

Explore further

Lupin Flour

Lupin Protein

Characteristics

Preparations

BakedMilledThickened

Traits

PowderyStarchyVersatile

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 342

Amount per 100 g

Total Fat 1.5 g
Saturated Fat 0.38 g
Trans Fat 0 g
Monounsaturated Fat 0.38 g
Polyunsaturated Fat 0.74 g
Cholesterol 0 mg
Sodium 10.4 mg
Salt 0.02 g
Total Carbohydrate 72 g
Dietary Fibre 8 g
Total Sugars 1 g
Complex / starch 60 g
Protein 10.1 g
Water 12 g

Detailed nutrients

Energy 342 kcal
Water 12 g
Carbohydrates 72 g
- Sugars 1 g
- Starch 60 g
- Fibre 8 g
Protein 10.1 g
Fat 1.5 g
- Saturated Fat 0.38 g
- Monounsaturated Fat 0.38 g
- Polyunsaturated Fat 0.74 g
  - Omega-3 0.11 g
Vitamins 153 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.26 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 2.08 mg
- Vitamin B5 — Pantothenic Acid 0.51 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 5 µg
- Vitamin B9 — Folate 120 µg
- Vitamin C 2 mg
- Vitamin E 0.49 mg
- Vitamin K 7.8 µg
Minerals 290 mg
- Major Minerals 288 mg
  - Calcium 49 mg
  - Sodium 10.4 mg
  - Potassium 229 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.02 g

Vitamins

vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.26 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 2.08 · vitamin-b5-pantothenic-acid: 0.51 · vitamin-b6: 0.2 · vitamin-b7-biotin: 5 · vitamin-b9-folate: 119.9 · vitamin-e: 0.49 · vitamin-k: 7.8 ·

Minerals

Sodium: 10.41 · Potassium: 229 · Calcium: 49 · Iron: 1.5 ·

Flour is milled endosperm-dominant carbohydrate unless wholemeal retains bran.

History

1800

Industrial milling made flours a standard pantry derivative of grains and nuts.