Lima beans, thin seeded (baby), mature seeds, cooked, boiled, without salt
Whole food · Legumes and Legume Products
Photo: Wikipedia
Thin-seeded baby lima beans, also known as butter beans, are small, flat, and pale green when fresh, maturing to a creamy white. When cooked, they develop a velvety, buttery texture with a mild, slightly sweet, and earthy flavor. Nutritionally, they are a powerhouse of plant-based protein and dietary fiber, with minimal fat.
💚 Why it's loved
People cherish baby lima beans for their uniquely creamy, almost starchy texture that absorbs flavors beautifully in soups and stews. They are a beloved staple in Southern U.S. cuisine, often featured in comforting, homestyle dishes.
⚠️ Watch-outs & how to enjoy it better
Their high fiber content can cause digestive discomfort like gas or bloating for some, especially if not accustomed to legumes. To counteract this, introduce them gradually into your diet, ensure they are thoroughly cooked, and consider soaking dried beans overnight before boiling. Those monitoring blood sugar should pair them with a source of fat or protein to moderate the glycemic response.
Key benefits
- Excellent source of plant-based protein for muscle maintenance.
- High in soluble fiber, which supports digestive health and satiety.
- Provides essential minerals like iron, manganese, and potassium.
- Naturally low in fat and contains no added sugar.
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite their name, lima beans are not from Lima, Peru; they were first cultivated in the Andes and were later named after the capital of Peru by European traders.
Full nutrition (scales with serving)
| Water | 67.2 g |
| Energy | 126 kcal |
| Energy | 527 kj |
| Protein | 8.0 g |
| Total lipid (fat) | 0.38 g |
| Ash | 1.1 g |
| Carbohydrate, by difference | 23.3 g |
| Fiber, total dietary | 7.7 g |
| Calcium, Ca | 29.0 mg |
| Iron, Fe | 2.4 mg |
| Magnesium, Mg | 53.0 mg |
| Phosphorus, P | 127 mg |
| Potassium, K | 401 mg |
| Sodium, Na | 3.0 mg |
| Zinc, Zn | 1.0 mg |
| Copper, Cu | 0.21 mg |
| Manganese, Mn | 0.58 mg |
| Selenium, Se | 4.9 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.16 mg |
| Riboflavin | 0.06 mg |
| Niacin | 0.66 mg |
| Pantothenic acid | 0.47 mg |
| Vitamin B-6 | 0.08 mg |
| Folate, total | 150 ug |
| Folic acid | 0.00 ug |
| Folate, food | 150 ug |
| Folate, DFE | 150 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 0.00 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 0.00 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.09 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.07 g |
| SFA 18:0 | 0.02 g |
| Fatty acids, total monounsaturated | 0.03 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.03 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.12 g |
| PUFA 18:3 | 0.05 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.10 g |
| Threonine | 0.35 g |
| Isoleucine | 0.42 g |
| Leucine | 0.69 g |
| Lysine | 0.54 g |
| Methionine | 0.10 g |
| Cystine | 0.09 g |
| Phenylalanine | 0.46 g |
| Tyrosine | 0.28 g |
| Valine | 0.48 g |
| Arginine | 0.49 g |
| Histidine | 0.25 g |
| Alanine | 0.41 g |
| Aspartic acid | 1.0 g |
| Glutamic acid | 1.1 g |
| Glycine | 0.34 g |
| Proline | 0.37 g |
| Serine | 0.54 g |
FAQ
What's the difference between baby lima beans and regular lima beans?
Baby lima beans are the smaller, thinner-seeded variety of lima bean, often sold fresh or frozen. They tend to have a more tender texture and milder flavor compared to the larger, meatier 'Fordhook' variety.
Are canned lima beans as nutritious as dried or frozen?
Canned lima beans retain most of their protein and fiber but can be significantly higher in sodium due to the brine. Rinsing them thoroughly under water can reduce sodium content by up to 40%.
How can I reduce the gassiness from eating lima beans?
Soaking dried beans for 8-12 hours and discarding the water helps break down complex sugars. Cooking them thoroughly and starting with smaller portions also allows your digestive system to adjust.