Papillenaceae tarwi, Lupinus mutabillis, chocho, altramuz, Andean lupin, South American lupin, Peruvian field lupin, pearl lupin,
The bone-white seed contains more than 40% protein and 20% fat and has been used as a food by Andean people since ancient times, especially in soups, stews, salads and by itself mixed with boiled maize. Like other legumes, its protein is rich in the essential amino acid lysine. The distribution of essential fatty acids is about 28% linoleic acid (omega-6) and 2% linolenic acid (omega-3). It has a soft seed coat that makes for easy cooking. It may have not been more widely used because of its bitter taste, due to the alkaloid content. It contains unusually high amounts of sparteine, which make up nearly half of its alkaloid content. However, the alkaloids are water-soluble and can be removed by soaking the seeds for some days in water. It is also possible to remove the alkaloids by denaturation with heat treatment.
Size: 5181px × 3576px
Location: Essex, United Kingdom
Photo credit: © Trevor Chriss / Alamy / Afripics
License: Royalty Free
Model Released: No
Keywords: agriculture, altramuz, america, american, andean, bean, beans, chocho, edible, field, flora, flower, flowers, food, latin, lupin, lupini, lupinus, mutabillis, natural, nutrition, papillenaceae, pearl, peru, peruvian, purple, south, tarwi
