About: Tarwi   Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Wikipedia Article About Tarwi on Wikipedia Lupinus mutabilis is a species of lupin grown in the Andes for its edible bean. Vernacular names include tarwi, tarhui, chocho, Andean lupin, South American lupin, or pearl lupin. The bone-white seed contains more than 40% protein and 20% fat and has been used as a food by Andean people since ancient times, especially in soups, stews, salads and by itself mixed with fried maize. Like other legumes, its protein is rich in the essential amino acid lysine. It has a soft seed coat that makes for easy cooking.

AttributesValues
rdfs:label
  • Tarwi
rdfs:comment
  • Wikipedia Article About Tarwi on Wikipedia Lupinus mutabilis is a species of lupin grown in the Andes for its edible bean. Vernacular names include tarwi, tarhui, chocho, Andean lupin, South American lupin, or pearl lupin. The bone-white seed contains more than 40% protein and 20% fat and has been used as a food by Andean people since ancient times, especially in soups, stews, salads and by itself mixed with fried maize. Like other legumes, its protein is rich in the essential amino acid lysine. It has a soft seed coat that makes for easy cooking.
dcterms:subject
abstract
  • Wikipedia Article About Tarwi on Wikipedia Lupinus mutabilis is a species of lupin grown in the Andes for its edible bean. Vernacular names include tarwi, tarhui, chocho, Andean lupin, South American lupin, or pearl lupin. The bone-white seed contains more than 40% protein and 20% fat and has been used as a food by Andean people since ancient times, especially in soups, stews, salads and by itself mixed with fried maize. Like other legumes, its protein is rich in the essential amino acid lysine. It has a soft seed coat that makes for easy cooking. It may have not been more widely used because it is bitter due to some alkaloid content. However, the alkaloids are water-soluble and can be removed by soaking the seeds for some days in water. Average protein content is 46% (varying between 41 and 51%) and average fat content is 20% (varying between 14 and 24%) The protein digestibility and nutritional value are reportedly similar to those in soybeans.
Alternative Linked Data Views: ODE     Raw Data in: CXML | CSV | RDF ( N-Triples N3/Turtle JSON XML ) | OData ( Atom JSON ) | Microdata ( JSON HTML) | JSON-LD    About   
This material is Open Knowledge   W3C Semantic Web Technology [RDF Data] Valid XHTML + RDFa
OpenLink Virtuoso version 07.20.3217, on Linux (x86_64-pc-linux-gnu), Standard Edition
Data on this page belongs to its respective rights holders.
Virtuoso Faceted Browser Copyright © 2009-2012 OpenLink Software