Below is a list of all known varieties for Lupin Bean. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Lupin Bean Flour | Milled from debittered, dried lupin beans. It is high in protein and fiber and used as a gluten-free flour in baking. |
| Lupin Flakes | Steamed and flattened lupin beans, used as a high-protein, low-carb additive in muesli, porridge, or baking mixes. |
| Lupini Beans (Pickled) | Cooked and preserved lupin beans, traditionally soaked to remove bitterness. Consumed as a salty snack in the Mediterranean. |
| Sweet Lupin | A breed of lupin bean with very low alkaloid levels, requiring minimal soaking before consumption. |
| Tremoços (Brined Lupin) | The Portuguese and Brazilian name for the pickled, brined lupin beans, served as a salty snack in bars and restaurants. |
| White Lupin Bean | The most common cultivar used for consumption and as a protein-rich flour source. |