Lupins Nutrition Facts, Health Benefits & Guide

Lupins are Australia's best-kept nutritional secret — the country produces 80% of the world's food-grade sweet lupins in Western Australia. With the highest protein of any common legume (36.2g/100g), a GI of just 15 and 18.9g fibre, lupins outperform chickpeas and lentils on protein while matching them on fibre density. Note: lupin is a declared allergen in Australia with peanut cross-reactivity.

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Serving size calculator

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Serving:100g

370Calories (kcal)

40.4Carbs (g)

36.2Protein (g)

18.9Fibre (g)

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📊 Full nutrition facts — per 100g

Based on Australian NRV. Source: FSANZ Australian Food Composition Database.

This page is being expanded with full nutrition details. Use the calculator above for serving-size calculations, and the compare tool to see how lupins stacks up against other foods.

📈 Glycaemic index (GI)

Glycaemic IndexLow GI

0 · Low (<55)Medium (56–69)High (70+) · 100

✅ Health benefits

Detailed health benefits section coming soon. Use the compare tool to explore lupins versus other grains and legumes.

⚠️ Who should limit or avoid

⚕️ General nutritional information only. Consult your doctor or dietitian for personal advice.

🧊 Storage tips

Whole dry grain stores 1–2 years in a sealed airtight container. Cooked grain refrigerates for 5 days. Freeze cooked portions for 3–6 months.

💡 Key facts about lupins

Declared allergen: Lupin is a FSANZ-declared allergen in Australia. Cross-reactivity with peanut allergy is 20–40% — people with peanut allergy should avoid lupins without allergist guidance.

Protein: At 36.2g/100g, lupins are the highest-protein legume — more than soybeans, chickpeas or lentils.

Australian production: WA produces 80% of the world's food-grade sweet lupins. Available as whole beans, flakes, and lupin flour (replace 20% of wheat flour in baking).

Lupins — Nutrition Facts & Health Guide