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2. Lupin bean - Wikipedia

   en.wikipedia.org/wiki/Lupin_bean

   Lupin were also used by the Ancient Greeks and Romans. [4] The Andean American variety of this lupin, Lupinus mutabilis, was domesticated by pre-Incan inhabitants of present-day Peru. Rock imprints of seeds and leaves, dated around 6th and 7th century BC, are exhibited in the National Museum of Lima. [3] It was a food widespread during the ...

3. Lupinus angustifolius - Wikipedia

   en.wikipedia.org/wiki/Lupinus_angustifolius

   This species of lupin had its genome sequenced in May 2013. It was sequenced due to the interest in low alkaloid mutants as a food crop. L. angustifolius has a protein content of 35-40% in the seeds thus for providing protein to people of the world it is of high interest. Currently lupin is grown in Australia and sold under the name "Australian ...

4. Lupinus - Wikipedia

   en.wikipedia.org/wiki/Lupinus

   The species are mostly herbaceous perennial plants 0.3–1.5 metres (1–5 feet) tall, but some are annual plants and a few are shrubs up to 3 m (10 ft) tall. An exception is the chamis de monte (Lupinus jaimehintonianus) of Oaxaca in Mexico, which is a tree up to 8 m (26 ft) tall.

5. I'm a Greek Mediterranean diet expert. Here's my best advice ...

   www.aol.com/news/im-greek-nutrition-expert-heres...

   We would eat small quantities of lamb and some chicken. There was no beef. The backbone of our diet was legumes , like chickpeas, black-eyed peas, and northern beans, great for soups and cold ...

6. Lupinus luteus - Wikipedia

   en.wikipedia.org/wiki/Lupinus_luteus

   Using combinations of such characters as the colour of the corolla, the carina's edge, vegetative organs and seeds, 18 varieties, 4 subvarieties and 6 forms have been identified. [3] The plant's yellow seeds, known as lupin beans , were once a common food of the Mediterranean basin and Latin America .

7. Lupinus mutabilis - Wikipedia

   en.wikipedia.org/wiki/Lupinus_mutabilis

   Lupinus mutabilis is a species of lupin grown in the Andes, mainly for its edible bean. Vernacular names include tarwi (in Quechua II, [2] pronounced tarhui), chocho, altramuz, Andean lupin, South American lupin, Peruvian field lupin, and pearl lupin. [3] Its nutrient-rich seeds are high in protein, as well as a good source for cooking oil.