Beans, Dry, Flor de Mayo (0% moisture)
Whole food · Legumes and Legume Products
The Flor de Mayo bean, or 'May Flower' bean, is a prized Mexican heirloom variety celebrated for its creamy, meaty texture and rich, nutty flavor. These large, speckled beans hold their shape beautifully during cooking, making them a staple in traditional stews and soups. Despite the unusual '0% moisture' listing, which likely refers to a dehydrated or powdered form, the bean itself is a powerhouse of plant-based protein and dietary fiber.
Calorie split: 92% protein · 0% carbs · 8% fat
↓ Full nutrition💚 Why it's loved
People love the Flor de Mayo bean for its exceptional creaminess and ability to absorb the flavors of spices and broths it's cooked with. It's a cultural cornerstone in Mexican cuisine, often featured in festive dishes and family meals, symbolizing comfort and tradition.
⚠️ Watch-outs & how to enjoy it better
Like many legumes, beans can cause digestive discomfort (gas, bloating) for some individuals due to their fiber and oligosaccharide content. To counteract this, soak dried beans thoroughly before cooking, rinse canned beans well, and gradually increase fiber intake. Also, ensure they are cooked fully to reduce anti-nutrients like phytic acid.
Key benefits
- Excellent source of plant-based protein (23.3g per 100g)
- Rich in dietary fiber (4g per 100g) for digestive health
- Naturally low in fat (0.86g per 100g)
- Contains essential minerals like iron and magnesium
- Provides sustained energy due to complex carbohydrates
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The Flor de Mayo bean is named for its resemblance to the delicate petals of the May flower, and it's often harvested in late spring, symbolizing the bounty of the season.
Full nutrition (USDA data · scales with serving)
| Water | 0.00 g |
| Protein | 23.3 g |
| Total lipid (fat) | 0.86 g |
| Fiber, total dietary | 4.0 g |
| Starch | 40.0 g |
| Calcium, Ca | 180 mg |
| Iron, Fe | 4.5 mg |
| Magnesium, Mg | 182 mg |
| Phosphorus, P | 439 mg |
| Potassium, K | 1490 mg |
| Zinc, Zn | 3.4 mg |
| Copper, Cu | 0.86 mg |
| Manganese, Mn | 1.7 mg |
| Sulfur, S | 212 mg |
| Nickel, Ni | 172 ug |
| Molybdenum, Mo | 340 ug |
| Cobalt, Co | 39.5 ug |
| Boron, B | 1150 ug |
Fat & fatty acid profile (per 100g)
Estimated from Lima beans, thin seeded (baby), mature seeds, cooked, boiled, without salt — USDA does not publish this profile for Beans.
| 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)
Estimated from Lima beans, thin seeded (baby), mature seeds, cooked, boiled, without salt — USDA does not publish this profile for Beans.
| 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 is the difference between Flor de Mayo beans and other common beans?
Flor de Mayo beans are larger and creamier than many common beans, with a distinctive speckled appearance. They have a richer, nuttier flavor and hold their shape well, making them ideal for soups and stews.
How should I store dried Flor de Mayo beans?
Store dried beans in an airtight container in a cool, dry place away from direct sunlight. They can last for up to a year if stored properly. Avoid storing them in humid areas to prevent mold.
Are Flor de Mayo beans gluten-free?
Yes, Flor de Mayo beans are naturally gluten-free, making them a safe and nutritious option for those with gluten sensitivities or celiac disease.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.