Lima beans, immature seeds, cooked, boiled, drained, without salt
Whole food · Vegetables and Vegetable Products
Photo: Wikipedia
These are tender, young lima beans harvested before full maturity and simply boiled, offering a delicate, buttery flavor and a creamy, slightly starchy texture. Nutritionally, they are a standout source of plant-based protein and dietary fiber, making them a satisfying and nutrient-dense addition to meals.
Calorie split: 22% protein · 76% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love them for their unique, rich buttery taste and velvety texture that elevates simple dishes. They are incredibly versatile, serving as a hearty side, a creamy soup base, or a protein-rich addition to salads and stews.
⚠️ Watch-outs & how to enjoy it better
Some may find their mild, beany flavor bland or their starchy texture heavy if overcooked. For those monitoring blood sugar, the carbohydrate content requires portion awareness. To counteract, pair with a source of fat (like olive oil) or protein (like ham or sausage) to slow glucose absorption and enhance flavor.
Key benefits
- Excellent source of plant-based protein (6.81g per 100g)
- High in dietary fiber (5.4g per 100g) for digestive health
- Low in fat (0.32g per 100g)
- Provides complex carbohydrates for sustained energy
- Contains essential minerals like iron and potassium
🍽️ 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 introduced to Europe via Lima in the 16th century.
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 | 5.4 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 | 17.0 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 | 15.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 182 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Vitamin A, IU | 303 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 |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.07 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 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 16:1 | 0.00 g |
| MUFA 18:1 | 0.02 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.15 g |
| PUFA 18:2 | 0.10 g |
| PUFA 18:3 | 0.05 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 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
What's the difference between lima beans and butter beans?
They are the same bean (Phaseolus lunatus). 'Lima bean' typically refers to the smaller, green immature seeds, while 'butter bean' often refers to the larger, white, mature seeds, though the terms are used interchangeably.
Are lima beans safe to eat raw?
No. Raw lima beans contain linamarin, which can release cyanide. Cooking (boiling) thoroughly neutralizes this compound, making them safe and delicious to eat.
How can I reduce the 'beany' flavor?
Soaking dried beans before cooking and discarding the soak water can help. For fresh or frozen, a longer boil or adding aromatics like bay leaves, garlic, or a ham hock during cooking can mellow the flavor.
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 · 5.4 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: 0.03 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.