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Significant discrepancy in entries between raw and cooked beans
The above pic explains what I am talking about. I've looked up the source data for these entries (USDA Agriculture Handbook) and it has additional information about lupins. It states: "Because of limited data, nutrient values for all four subspecies have been combined in the tables." I believe that's true for the cooked lupins. But the table for the raw lupins is specifically labeled Lupinus albus. You can view this document yourself. This is the only explanation I can find for this discrepancy, because as far as I know, a food's macronutrients don't change like that just because they're cooked. I even compared the dry vs cooked entries for multiple other legumes, and the numbers always match.