Lima beans, large, mature seeds, canned
Whole food · Legumes and Legume Products
Photo: Wikipedia
Canned large lima beans are the creamy, starchy seeds of the butter bean, preserved at their peak for convenience. They have a mild, slightly earthy flavor and a soft, velvety texture that holds up well in soups and stews. Nutritionally, they are a standout source of plant-based protein and dietary fiber, with virtually no fat.
Calorie split: 24% protein · 74% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love canned lima beans for their buttery, comforting flavor and the effortless convenience they bring to quick weeknight meals. They are a beloved staple in Southern U.S. cooking and a hearty addition to soups, succotash, and grain bowls.
⚠️ Watch-outs & how to enjoy it better
Canned varieties are often high in sodium, which can be a concern for those monitoring blood pressure. To counteract this, rinse the beans thoroughly under cold water to wash away up to 40% of the added sodium. Their starchy, high-fiber nature may also cause digestive discomfort in some; starting with a smaller portion and drinking plenty of water can help.
Key benefits
- Excellent source of plant-based protein (4.93g per 100g)
- High in dietary fiber (4.8g per 100g) for digestive health
- Very low in fat (0.17g 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, but were first cultivated in the Andes and later named after the capital city by European traders.
Full nutrition (USDA data · scales with serving)
| Water | 77.1 g |
| Energy | 79.0 kcal |
| Energy | 331 kj |
| Protein | 4.9 g |
| Total lipid (fat) | 0.17 g |
| Ash | 2.9 g |
| Carbohydrate, by difference | 14.9 g |
| Fiber, total dietary | 4.8 g |
| Calcium, Ca | 21.0 mg |
| Iron, Fe | 1.8 mg |
| Magnesium, Mg | 39.0 mg |
| Phosphorus, P | 74.0 mg |
| Potassium, K | 220 mg |
| Sodium, Na | 336 mg |
| Zinc, Zn | 0.65 mg |
| Copper, Cu | 0.18 mg |
| Manganese, Mn | 0.36 mg |
| Selenium, Se | 4.5 ug |
| Vitamin C, total ascorbic acid | 0.00 mg |
| Thiamin | 0.06 mg |
| Riboflavin | 0.03 mg |
| Niacin | 0.26 mg |
| Pantothenic acid | 0.26 mg |
| Vitamin B-6 | 0.09 mg |
| Folate, total | 50.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 50.0 ug |
| Folate, DFE | 50.0 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 | 0.04 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.03 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.01 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.07 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.02 g |
| Fatty acids, total trans | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
| Tryptophan | 0.06 g |
| Threonine | 0.21 g |
| Isoleucine | 0.26 g |
| Leucine | 0.42 g |
| Lysine | 0.33 g |
| Methionine | 0.06 g |
| Cystine | 0.05 g |
| Phenylalanine | 0.28 g |
| Tyrosine | 0.17 g |
| Valine | 0.30 g |
| Arginine | 0.30 g |
| Histidine | 0.15 g |
| Alanine | 0.25 g |
| Aspartic acid | 0.64 g |
| Glutamic acid | 0.70 g |
| Glycine | 0.21 g |
| Proline | 0.22 g |
| Serine | 0.33 g |
FAQ
What is the difference between lima beans and butter beans?
They are the same bean (Phaseolus lunatus). 'Lima bean' is the common name in the U.S., while 'butter bean' is used in the U.K., the American South, and other regions, often referring to the larger, cream-colored variety.
Are canned lima beans as nutritious as dried?
Yes, the canning process preserves most of the bean's protein, fiber, and minerals. The main nutritional difference is often higher sodium content, which can be reduced by rinsing.
How can I reduce the 'beany' flavor?
Rinsing the canned beans well helps. You can also simmer them briefly with aromatics like bay leaf, onion, or a splash of vinegar to brighten and balance 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 0.79 kcal/g · 25% calories from protein · 4.8 g fiber · 0.0 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: 1.53 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.