INGREDIENTS: 100% Australian Ground Lupins

Each $1.47 serving (⅓ cup) of Lupin Flakes adds powerful nutrients, while reducing the carbs of many dishes.  Each serving contains:

• 16g of bioavailable, whole food protein
• 15g of gut nourishing prebiotic fiber
• 1g net carbs
• All 9 essential amino acids, including muscle building Leucine and Lysine
• Vitamins B + C and minerals like iron, manganese, and potassium.
• Powerful antioxidants like flavonoids and carotenoids

Lupins are an ancient superfood legume—related to chickpeas and lentils—with an unrivaled nutritional profile:

• HIGHEST protein content of any traditional plant
• LOWEST net carbs of any legume, seed, or nut
• HIGHEST prebiotic fiber of any legume or nut
• HIGHLY digestible with minimal lectins and antinutrients
• HIGHEST protein-to-calorie ratio of any food
• COMPLETE protein with all 9 essential amino acids
• RICH in Leucine and Lysine for muscle health and recovery
• PACKED with micronutrients, polyphenols, and antioxidants

Bottom line: No other food—plant or animal—matches Lupins’ unique combination of ultra-high protein, ultra-high fiber, and ultra-low digestible carbs.

• Microwave (rice, quinoa, couscous): Mix 1/4 cup of flakes with 1/2 cup of water or broth. Microwave for 2-3 minutes, stopping to stir midway through.
• Stovetop (rice, quinoa, oatmeal, polenta): Add ¼ cup of flakes to 1 cup of boiling water.  Cook for ~3 minutes while stirring occasionally.  Strain.. 
• Fry (chicken tenders, breaded meals, salad toppers): Heat oil in a frying pan and cook coated meat, fish, or vegetables on each side for 2 minutes or until golden brown.
• Bake (breads, muffins, biscuits, salad toppers): For baked goods, pre-cook the flakes in a microwave or stovetop before using them as a partial or full flour replacement in your recipes. For salad toppers, drizzle with olive oil, add spices, and bake at 350°F for 6-8 minutes.

Here are some of the countless ways Lupin Flakes can enrich your meals.

• Replace rice, quinoa, or cauliflower rice in bowls and stir-fries.
• Sprinkle over salads for a crunchy protein boost.
• Blend into dips and sauces to add protein and fiber.
• Use as a gluten-free, low-carb breadcrumb alternative for coatings.
• Swap for oats in porridge or granola recipes.
• Stir into soups and stews for added thickness and nutrients.
• Bake into muffins, breads, and cookies to reduce carbs and increase protein.
• Griddle into high-protein, low-carb pancakes.

Studies show Lupins’ powerful nutrients may cause beneficial changes in whole body health

1. Cardiovascular Health: (Bryant, Reagan, Grafenaur. “Lupins and Health Outcomes: A Systematic Literature Review”.  2022. Nutrition and Dietetics Group, University of Sydney)
2. Gut Health: (Bryant, Reagan, Grafenaur. “Lupins and Health Outcomes: A Systematic Literature Review”.  2022.  Nutrition and Dietetics Group, University of Sydney)
3. Insulin Sensitivity & Diabetes: (Dove, ER et al. Lupin and soya reduce glycaemia acutely in type 2 diabetes. 2009)
4. Weight Loss & Management: (Bryant, Reagan, Grafenaur. “Lupins and Health Outcomes: A Systematic Literature Review”.  2022.  Nutrition and Dietetics Group, University of Sydney)
5. Bowel Health: (Fechner A, et al. Effects of legume kernel fibres and citrus fibre putative risk factors for colorectal cancer. 2013)  
6. Muscle Health & Maintenance: (Zhao, Xu, Li, Ning. The Effect of Plant-Based Protein Ingestion on Athletic Ability in Healthy People.  2024.  Faculty of Health Sciences and Sports)
7. Blood Pressure: (Lee YP. Effects of lupin kernel flour-enriched bread on blood pressure: a controlled intervention study. 2009 Am J Clinical Nutrition)
8. Inflammation: (Okagu, et al Lupin-Derived Bioactive Peptides: Intestinal Transport, Bioavailability and Health Benefits. 2021)