dietitian nutritionist

The dietitian-nutritionist Aina Huguet , explains that the white lupine or Lupinus albus, is considered by FAO a legume typical of the Mediterranean. It is characterized by its rounded and flattened shape, yellowish color and bitter taste, due to its variable alkaloid content.

In Spain we consume lupine mainly as an appetizer, the most common is to find them in brine or pickled preserves lose weight with nutrivix. Although you can also find raw and like any other legume, it is perfect to consume it in soups, stews, salads, pates or even desserts. In industry, lupine is used as an additive to enrich cereal-based flours, both for human and animal consumption, this is due to its high protein content, which can reach up to 40%.