Is Chocho a Legume? The Answer to a Common Botanical Confusion

December 1, 2025 •

3 min read

Cultivated for over 2,500 years in the Andean highlands, chocho—known scientifically as Lupinus mutabilis—is indeed a highly nutritious legume. However, the name "chocho" also refers to a completely different fruit in other parts of the world, leading to a common botanical mix-up.

Quick Summary

This article clarifies the identity of the plant known as chocho, distinguishing between the protein-packed Andean lupin and the mild-flavored chayote squash that shares the same name. Understand the botanical differences, nutritional profiles, and culinary uses for each.

Key Points

Andean Lupin is a Legume: The plant scientifically known as Lupinus mutabilis is a member of the legume family (Fabaceae).
Chayote is a Squash: In some Caribbean regions, the name "chocho" refers to chayote, a fruit from the gourd family (Cucurbitaceae).
High Protein Source: The Andean lupin is particularly notable for its high protein content, making it a valuable plant-based food.
Requires Debittering: The seeds of the Andean lupin must be soaked and rinsed to remove toxic, bitter alkaloids before eating.
Mild Flavor: Chayote squash has a mild, watery flavor and is often used as a vegetable in various dishes.
Context is Key: Always clarify whether a person is referring to the Andean lupin or chayote when the name "chocho" is used to avoid confusion.

The Dual Identity of the Name "Chocho"

To answer the question "Is chocho a legume?" requires clarification, as the name can refer to one of two very different plants. The primary plant, correctly identified as a legume, is the Andean lupin (Lupinus mutabilis). The name is also a regional nickname for chayote squash (Sechium edule) in parts of the Caribbean. The vast difference in classification and characteristics is the source of the confusion. The Andean lupin is a nutrient-dense bean, prized for its high protein content, while chayote is a mild, pear-shaped squash.

The Legume: Andean Lupin (Lupinus mutabilis)

This version of chocho is a member of the Fabaceae family, which is the botanical family for all legumes, including beans, peas, and lentils. Native to the Andean highlands of South America, it has been a staple crop for thousands of years. The edible part is the seed, which resembles a large, pale pearl. It is particularly known for its impressive nutritional profile, boasting one of the highest protein contents of any plant-based food.

Nutritional Powerhouse

The Andean lupin is celebrated as a "superfood" due to its nutritional density. Key attributes include:

High in Protein: Contains a complete amino acid profile, making it a valuable protein source for vegetarian and vegan diets.
Rich in Fiber: Aids digestion and supports gut health.
Essential Fatty Acids: Contains omega-3, -6, and -9 fatty acids.
Vitamins and Minerals: Excellent source of minerals like manganese, zinc, iron, and calcium.

Preparation and Cultivation

The traditional preparation of Andean lupin seeds involves a detoxification process called "debittering." The seeds naturally contain bitter alkaloids that must be leached out through soaking and rinsing over several days. This makes them safe and palatable for consumption. The plant itself is also a champion of regenerative agriculture, as it fixes nitrogen in the soil and is drought-tolerant, requiring less water and fewer fertilizers.

The Squash: Chayote (Sechium edule)

In contrast to the Andean lupin, the plant also called "chocho" in some regions (like Jamaica) is chayote, a type of squash. This fruit is part of the Cucurbitaceae family, which includes gourds, melons, and cucumbers.

Culinary Uses and Flavor Profile

Unlike the dense, bean-like texture of the lupin, chayote has a mild, subtly sweet, and watery flesh with a crisp texture, similar to a zucchini or cucumber. It is used as a vegetable and can be prepared in various ways:

Raw in salads
Boiled, fried, or sautéed
Added to soups, stews, and curries
Stuffed and baked

Comparison: Andean Lupin (Chocho) vs. Chayote (Chocho)

To help distinguish between the two, here is a breakdown of their key differences.


Feature	Andean Lupin (Legume)	Chayote (Squash)
Scientific Name	Lupinus mutabilis	Sechium edule
Plant Family	Fabaceae (Legume family)	Cucurbitaceae (Gourd family)
Common Names	Tarwi, Andean lupin	Mirliton, vegetable pear, christophine
Edible Part	The bean-like seed	The entire fruit, and sometimes root and shoots
Nutritional Highlight	Extremely high protein content	High in folate and vitamin C
Flavor Profile	Nutty, after debittering	Mild, slightly sweet, watery
Preparation Note	Requires a lengthy debittering process	Can be used raw or cooked; edible skin

Geographical Context and Name Origins

The usage of the name "chocho" is a prime example of how regional context is essential for understanding food. In the Andes, the word is almost universally understood to refer to the local legume, the Andean lupin. In the Caribbean, however, the same word refers to chayote, likely derived from different linguistic roots or historical introductions. It is important to note that the English name "lupin" for the legume is more specific and avoids this ambiguity.

Conclusion

In conclusion, the simple question, "is chocho a legume?" is complicated by the fact that the term refers to two distinct plants in different parts of the world. Yes, the Andean variety of chocho (Lupinus mutabilis) is absolutely a legume, celebrated for its high protein content and environmental benefits. No, the Caribbean variety of chocho (chayote squash) is not a legume; it is a cucurbit, a member of the gourd family. Understanding the geographical and botanical context is key to avoiding confusion and appreciating the unique properties of each plant. For those seeking a sustainable, protein-rich legume, the Andean lupin is the target; for a mild, versatile squash, it is the chayote. For further reading, an excellent resource on the nutritional profile of Andean lupin is provided by Mikuna Foods.

Frequently Asked Questions

The primary difference is their botanical family. One 'chocho' is the Andean lupin (Lupinus mutabilis), a legume known for its high protein seeds. The other is chayote (Sechium edule), a squash from the gourd family, valued for its mild, watery flesh.

Yes, the seeds of the Andean lupin contain bitter and toxic alkaloids that must be removed through a multi-day process of soaking and rinsing, known as debittering, before they are safe for consumption.

Chayote squash has a very mild flavor, often compared to a cross between a cucumber and a zucchini, and a crisp texture. It readily absorbs the flavors of other ingredients it is cooked with.

Yes, the skin of a chayote is edible, especially when the fruit is young. Some people prefer to peel it for a smoother texture, while others leave it on.

No, Andean lupin seeds should not be eaten raw. They contain toxic alkaloids that must be removed through the debittering process before consumption.

The Andean lupin is native to the Andean highlands of South America, while chayote originates from Mexico and Guatemala and is grown widely in tropical and subtropical regions, including parts of the Caribbean where it is also called chocho.

No, they have very different nutritional profiles. The Andean lupin is an exceptional source of protein and fiber, while chayote is low in calories and fat but rich in vitamins like folate (B9) and vitamin C.