Lima beans, immature seeds, cooked, boiled, drained, with salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are the tender, bright green seeds of the lima bean pod, harvested before maturity and boiled until creamy. They offer a mild, buttery flavor with a starchy, slightly mealy texture that absorbs seasonings beautifully. Nutritionally, they are a standout source of plant-based protein and dietary fiber.
Calorie split: 22% protein · 76% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love their comforting, buttery flavor and creamy texture, which makes them a versatile canvas for herbs, bacon, or butter. They are a nostalgic staple in many cuisines, often evoking home-cooked meals.
⚠️ Watch-outs & how to enjoy it better
The high starch content can cause blood sugar spikes, and the added salt increases sodium intake. To counteract this, pair them with a source of protein (like ham) or healthy fat (like olive oil) to slow digestion, and opt for low-sodium cooking or rinse them after boiling.
Key benefits
- Excellent source of plant-based protein for muscle maintenance
- High in dietary fiber, promoting digestive health and satiiry
- Provides essential minerals like iron, manganese, and potassium
- Naturally low in fat and cholesterol-free
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
Despite their name, lima beans are not native to Lima, Peru; they were first cultivated in the Andes and later named after the Peruvian capital by European traders.
Full nutrition (USDA data · scales with serving)
| Water | 67.2 g |
| Energy | 123 kcal |
| Energy | 515 kj |
| Protein | 6.8 g |
| Total lipid (fat) | 0.32 g |
| Ash | 2.1 g |
| Carbohydrate, by difference | 23.6 g |
| Fiber, total dietary | 5.3 g |
| Total Sugars | 1.6 g |
| Calcium, Ca | 32.0 mg |
| Iron, Fe | 2.5 mg |
| Magnesium, Mg | 74.0 mg |
| Phosphorus, P | 130 mg |
| Potassium, K | 570 mg |
| Sodium, Na | 253 mg |
| Zinc, Zn | 0.79 mg |
| Copper, Cu | 0.30 mg |
| Manganese, Mn | 1.3 mg |
| Selenium, Se | 2.0 ug |
| Vitamin C, total ascorbic acid | 10.1 mg |
| Thiamin | 0.14 mg |
| Riboflavin | 0.10 mg |
| Niacin | 1.0 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.19 mg |
| Folate, total | 26.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 26.0 ug |
| Folate, DFE | 26.0 ug |
| Choline, total | 44.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 19.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 222 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 370 iu |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.14 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 6.2 ug |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.07 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.06 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 18:1 | 0.02 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.10 g |
| PUFA 18:3 | 0.05 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.09 g |
| Threonine | 0.29 g |
| Isoleucine | 0.44 g |
| Leucine | 0.54 g |
| Lysine | 0.45 g |
| Methionine | 0.07 g |
| Cystine | 0.08 g |
| Phenylalanine | 0.34 g |
| Tyrosine | 0.22 g |
| Valine | 0.42 g |
| Arginine | 0.46 g |
| Histidine | 0.23 g |
| Alanine | 0.26 g |
| Aspartic acid | 0.73 g |
| Glutamic acid | 0.88 g |
| Glycine | 0.27 g |
| Proline | 0.10 g |
| Serine | 0.42 g |
FAQ
Are lima beans the same as butter beans?
Yes, in the U.S., the terms are often used interchangeably for the same species (Phaseolus lunatus). 'Lima beans' typically refers to the smaller, green immature seeds, while 'butter beans' often describes the larger, cream-colored mature seeds.
How do I reduce the 'beany' flavor?
Soaking dried beans (if using) and discarding the water can help. For fresh or frozen, boiling them in plenty of salted water with a bay leaf or a piece of kombu seaweed can mellow the flavor.
Can I eat lima beans raw?
No. Like many legumes, raw lima beans contain naturally occurring compounds called cyanogenic glycosides, which can release cyanide. Proper cooking, such as boiling, neutralizes these compounds completely, making them safe to eat.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 1.23 kcal/g · 22% calories from protein · 5.3 g fiber · 1.6 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.44 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.