Lima beans, immature seeds, cooked, boiled, drained, without salt
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Macronutrients
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| Nutrient | Amount | % DV | |
|---|---|---|---|
| Vitamin C, total ascorbic acid | 10.1 MG | 11% | |
| Thiamin | 0.1 MG | 12% | |
| Riboflavin | 0.1 MG | 7% | |
| Niacin | 1.0 MG | 7% | |
| Pantothenic acid | 0.3 MG | 5% | |
| Vitamin B-6 | 0.2 MG | 11% | |
| Folate, total | 26 UG | 7% | |
| Choline, total | 44.1 MG | 8% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 15 UG | 2% | |
| Vitamin E (alpha-tocopherol) | 0.1 MG | 1% | |
| Vitamin D (D2 + D3) | 0 UG | 0% | |
| Vitamin K (phylloquinone) | 6.2 UG | 5% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 32 MG | 2% | |
| Iron, Fe | 2.5 MG | 14% | |
| Magnesium, Mg | 74 MG | 18% | |
| Phosphorus, P | 130 MG | 10% | |
| Potassium, K | 570 MG | 12% | |
| Sodium, Na | 17 MG | 1% | |
| Zinc, Zn | 0.8 MG | 7% | |
| Copper, Cu | 0.3 MG | 34% | |
| Manganese, Mn | 1.3 MG | 54% | |
| Selenium, Se | 2 UG | 4% |
Nutrition Highlights
- Very low in fat (0.3g per 100g).
- High in dietary fiber (5.4g per 100g), supporting digestive health.
- Good source of Copper, Cu (34% DV).
- Rich source of Manganese, Mn (54% of Daily Value per 100g).
About Lima beans, immature seeds, cooked, boiled, drained, without salt
These small, flat legumes are a staple in many cuisines around the world, prized for their creamy texture and mild, slightly nutty flavor. When harvested at an immature stage and cooked until tender, they develop a soft consistency that makes them versatile in a variety of dishes. Nutritionally, they offer a solid source of plant-based protein, providing nearly 7 grams per 100-gram serving, along with a substantial amount of dietary fiber—about 5.4 grams—which supports digestive health and helps maintain steady blood sugar levels. They are also relatively low in fat and contain complex carbohydrates that provide sustained energy. One consideration is that they contain naturally occurring compounds that can affect mineral absorption, though cooking significantly reduces these effects.
In the kitchen, they are often featured in soups, stews, and succotash, where their soft texture blends well with other ingredients. They can also be mashed or pureed into dips or spreads, or simply seasoned and served as a side dish. Because of their mild flavor, they pair well with herbs, spices, and acidic ingredients like tomatoes or lemon juice. They are commonly used in both traditional and modern recipes, offering a nutritious and satisfying addition to plant-forward meals. Their ability to absorb flavors makes them a flexible ingredient for both simple and complex dishes.
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