7,617
edits
Changes
From Gardenology.org - Plant Encyclopedia and Gardening Wiki
Jump to navigationJump to searchno edit summary
{{Taxobox
| color = lightgreen
| name = ''Lupinus mutabilis''
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Lupineae]]
| genus = '''''[[Lupinus]]'''''
| subgenus = '''''[http://koti.mbnet.fi/bkurl/Classific.htm Platycarpos]''''' (Wats.) Kurl.
| species = '''''L. mutabilis'''''
| binomial = ''Lupinus mutabilis''
| binomial_authority = [[Robert Sweet (botanist)|Sweet]]
}}
'''''Lupinus mutabilis''''' is a species of [[lupin]] grown in the [[Andes]] for its edible [[bean]]. Vernacular names include '''tarwi''', '''tarhui''', '''chocho''', '''altramuz''', '''Andean lupin''', '''South American lupin''', or '''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 [[soup]]s, [[stew]]s, [[salad]]s and by itself mixed with fried [[maize]]. Like other legumes, its protein is rich in the [[essential amino acid]] [[lysine]]. It has a soft [[seed coat]] that makes for easy cooking.
It may have not been more widely used because it is bitter due to some [[alkaloid]] content. However, the alkaloids are water-soluble and can be removed by soaking the seeds for some days in water.
Average protein content is 46% (varying between 41 and 51%) and average fat content is 20% (varying between 14 and 24%) The protein digestibility and nutritional value are reportedly similar to those in [[soybean]]s.
== External links ==
* [http://www.pfaf.org/database/plants.php?Lupinus+mutabilis Plants for a Future]
*[http://lupins-bk.blogspot.com/ Lupins - geography, classification, genetic resources]
[[Category:Faboideae]]
[[Category:Peruvian cuisine]]
[[Category:Underutilized crops]]
{{legume-stub}}
| color = lightgreen
| name = ''Lupinus mutabilis''
| regnum = [[Plant]]ae
| divisio = [[Flowering plant|Magnoliophyta]]
| classis = [[Dicotyledon|Magnoliopsida]]
| ordo = [[Fabales]]
| familia = [[Fabaceae]]
| subfamilia = [[Faboideae]]
| tribus = [[Lupineae]]
| genus = '''''[[Lupinus]]'''''
| subgenus = '''''[http://koti.mbnet.fi/bkurl/Classific.htm Platycarpos]''''' (Wats.) Kurl.
| species = '''''L. mutabilis'''''
| binomial = ''Lupinus mutabilis''
| binomial_authority = [[Robert Sweet (botanist)|Sweet]]
}}
'''''Lupinus mutabilis''''' is a species of [[lupin]] grown in the [[Andes]] for its edible [[bean]]. Vernacular names include '''tarwi''', '''tarhui''', '''chocho''', '''altramuz''', '''Andean lupin''', '''South American lupin''', or '''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 [[soup]]s, [[stew]]s, [[salad]]s and by itself mixed with fried [[maize]]. Like other legumes, its protein is rich in the [[essential amino acid]] [[lysine]]. It has a soft [[seed coat]] that makes for easy cooking.
It may have not been more widely used because it is bitter due to some [[alkaloid]] content. However, the alkaloids are water-soluble and can be removed by soaking the seeds for some days in water.
Average protein content is 46% (varying between 41 and 51%) and average fat content is 20% (varying between 14 and 24%) The protein digestibility and nutritional value are reportedly similar to those in [[soybean]]s.
== External links ==
* [http://www.pfaf.org/database/plants.php?Lupinus+mutabilis Plants for a Future]
*[http://lupins-bk.blogspot.com/ Lupins - geography, classification, genetic resources]
[[Category:Faboideae]]
[[Category:Peruvian cuisine]]
[[Category:Underutilized crops]]
{{legume-stub}}
