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Lupina Flour

KristinNitsirk
KristinNitsirk Posts: 15 Member
edited November 15 in Social Groups
http://www3.netrition.com/lopino_lupin_flour.html

Thoughts? It would be nice to try the cracker recipi and fried chicken with this. Its 12 carbs, 11 fiber. Anyone have any experience with this?

Replies

  • cstehansen
    cstehansen Posts: 1,984 Member
    I wasn't familiar with this at all. I looked up lupin beans from which this is made to get some additional nutritional information.

    http://nutritiondata.self.com/facts/legumes-and-legume-products/4344/2

    What seems really strange to me is the ingredients list only dehulled lupin beans and the nutrition facts on lupin beans show no fiber at all. So my question is how do they get the fiber so high. So I went to another site to get nutrition info for the beans and found the same thing.

    https://www.fatsecret.com/calories-nutrition/usda/lupins-(mature-seeds)

    The proportions of carb to fat to protein seem to line up, but that pesky question of how do they get those carbs from non-fiber to fiber kinda bugs me.

    Other than that, the omega 3 to omega 6 ratio, although not perfect is much better than many foods out there, which is good.

    If you do give it a try, please reply with your thoughts.
  • mandycat223
    mandycat223 Posts: 502 Member
    When I first went LC, I spent quite a lot of time researching and a tidy little sum buying lower carb substitutes for grain products. After a while it started to seem like more effort and expense than it was worth. Unless you're dreaming about carby/grainy stuff at night, why not just enjoy the many good things we CAN have on this WOE and let the weirdo substitutes go by the wayside?

    While still in my experimentation phase, I did order various items from Netrition and found them more reminiscent of the chemistry lab than the kitchen -- very few ingredients actually found in nature.
  • bowlerae
    bowlerae Posts: 555 Member
    Very interesting. I'm going to keep my eye on it.
  • KristinNitsirk
    KristinNitsirk Posts: 15 Member
    I found it by accident. I use a little bit of almond or coconut flour sometimes to bake. I have a husband, 7 yr, 9 yr, and 88 yr old I cook for so trying to adjust cooking for everyone. Looking for a low carb, egg, biscuit recipe I found this flour. The only ingredient I saw was the bean so not like its a chemical bomb LOL!

    The missing fiber is indeed a mystery. Thank you so for sharing those nutritional links.

  • bowlerae
    bowlerae Posts: 555 Member
    @cstehansen I believe the website you linked for the nutrition is incomplete with data.

    http://www.precisionnutrition.com/encyclopedia/food/lupini-beans/

    http://nutritiondata.self.com/facts/legumes-and-legume-products/4345/2

    @KristinNitsirk ^^
  • cstehansen
    cstehansen Posts: 1,984 Member
    bowlerae wrote: »
    @cstehansen I believe the website you linked for the nutrition is incomplete with data.

    http://www.precisionnutrition.com/encyclopedia/food/lupini-beans/

    http://nutritiondata.self.com/facts/legumes-and-legume-products/4345/2

    @KristinNitsirk ^^

    Thanks. I had stopped after 2 sites were giving basically the same info. Even on this one, the fiber is no where near as high as that flour is claiming so I still have my question about how they are converting the non-fiber carbs to fiber.
  • KristinNitsirk
    KristinNitsirk Posts: 15 Member
    I found a chart showing where the nutrients for the bean is. Most the carbs not fiber is the very middle. The outer part is the fiber and protein.

    I cant find it saying this anywhere but maybe they are somehow only grinding the outer half of the bean for the flour. Only thing I can figure. The bean needs to be soaked for like 10 days after picking for some recipes. Crazy. Its very hard. Maybe they can just grind half. Thats alot of trouble
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