Difference between revisions of "Lupinus mutabilis"
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| + | Lupinus mutabilis, Sweet. St. erect, branched, somewhat woody, 5 ft. tall: lfts. 7-9, lanceolate, obtuse, hairy below and somewhat glaucous: fls. large, somewhat verticillate, fragrant; standard white mixed with blue, becoming blue with a large yellow mark in the center; wings and keel white. June-Aug. Mountains of S. Amer. B.M. 2682. — Attractive species, erect and branching but half-hardy. | ||
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| + | Var. Cruckshanksii, Hook. (L. Cruckshanksii, Gray). Fls. large, fragrant, white, the standard yellow-rose, becoming violet. B.M. 3056. | ||
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Revision as of 20:43, 13 December 2009
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Lupinus > |
Read about Lupinus mutabilis in the Standard Cyclopedia of Horticulture
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Lupinus mutabilis, Sweet. St. erect, branched, somewhat woody, 5 ft. tall: lfts. 7-9, lanceolate, obtuse, hairy below and somewhat glaucous: fls. large, somewhat verticillate, fragrant; standard white mixed with blue, becoming blue with a large yellow mark in the center; wings and keel white. June-Aug. Mountains of S. Amer. B.M. 2682. — Attractive species, erect and branching but half-hardy. Var. Cruckshanksii, Hook. (L. Cruckshanksii, Gray). Fls. large, fragrant, white, the standard yellow-rose, becoming violet. B.M. 3056.
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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 soups, stews, salads 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 soybeans.
