• The essential amino acid profile (except sulphur-containing amino acids) of our lupin is close to the amounts recommended by AFSSA [French Agency for Food Safety in 2001 (recommended daily amounts for the French population, Editions Tec & doc)
• Lupin proteins balance the lysine content of cereal products
• Lupin proteins are also one of the top 3 natural sources of arginine.
  

Lupin protein is easily digestible by humans. The bioavailability and post prandial utilisation of sweet lupin (Lupinus albus)-flour protein is similar to that of purified soyabean protein in human subjects: a study using intrinsically N-labelled proteins, Mariotti et al., 2001.

*100% soluble, starch-free

• PEPILUP 1300 (lupin grits) and lupin flour (FARILUP) contain more than 25% fibre; lupin fibre concentrate (FIBRILUP 155), contains more than 55% of fibre. > 90% of the lupin fibres are insoluble.

• Good source of natural antioxidants (tocopherols), with a good ORAC value (60µmol TE/g)

• Omega 6 / Omega 3 ratio is about 2; lupin ingredients therefore balance this ratio which is often too high (ratio recommended in a well-balanced diet: about 5; ratio generally observed: between 15 and 20).
  

Fatty acid composition of lupin oil:

• Saturated Fatty Acids:14%
• Mono-unsaturated Fatty Acids: 59% (of which 90% oleic acid)
• Poly-unsaturated Fatty Acids 27% (Omega 6 / Omega 3 ratio < 5)

Lupin is a natural source of vitamins and minerals. Lupin flour and grits contain a good proportion of B-group vitamins, vitamin E (gamma-tocopherols), calcium, phosphorus, magnesium, iron and zinc. Lupin is also an important source of manganese. Thanks to its composition, lupin can be used to formulate highly nutritious food.