Description

Lupine grains, a member of the legume family, grow in bean-like pods, where the Mediterranean basin region (the Greeks, ancient Egyptians) is of its original origin, but it grows in abundance in Latin America as well. Whatever body. A study published in the American Journal of Clinical Nutrition in 2009 indicated that replacing 40% of wheat flour used in making bread with lupine flour increases the amount of fiber and protein in baking, and contributes to lowering blood pressure in overweight and obese people.