Lupin seeds are the seeds of Lupinus species — annual or perennial herbs or shrubs of the Leguminosae (Fabaceae) family — and are notable for high protein (30–40%) with low to intermediate levels of unsaturated fats. They may be used as oilseeds, or processed into foods: roasted, boiled and salted as snack foods, milled into high-protein flour for bakery and pasta, or fermented into tempeh-like products. Only low-alkaloid sweet varieties are suitable for food, since bitter types contain toxic quinolizidine alkaloids; debittering by soaking and cooking further reduces residues. Processors must verify alkaloid levels analytically and declare lupin as an allergen on labels.