Lima beans, thin seeded (baby), mature seeds, cooked, boiled, 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 | 0 MG | 0% | |
| Thiamin | 0.2 MG | 13% | |
| Riboflavin | 0.1 MG | 4% | |
| Niacin | 0.7 MG | 4% | |
| Pantothenic acid | 0.5 MG | 9% | |
| Vitamin B-6 | 0.1 MG | 5% | |
| Folate, total | 150 UG | 38% | |
| Vitamin B-12 | 0 UG | 0% | |
| Vitamin A, RAE | 0 UG | 0% | |
| Vitamin D (D2 + D3) | 0 UG | 0% |
Minerals
| Nutrient | Amount | % DV | |
|---|---|---|---|
| Calcium, Ca | 29 MG | 2% | |
| Iron, Fe | 2.4 MG | 13% | |
| Magnesium, Mg | 53 MG | 13% | |
| Phosphorus, P | 127 MG | 10% | |
| Potassium, K | 401 MG | 9% | |
| Sodium, Na | 3 MG | 0% | |
| Zinc, Zn | 1.0 MG | 9% | |
| Copper, Cu | 0.2 MG | 24% | |
| Manganese, Mn | 0.6 MG | 25% | |
| Selenium, Se | 4.9 UG | 9% |
Nutrition Highlights
- Very low in fat (0.4g per 100g).
- High in dietary fiber (7.7g per 100g), supporting digestive health.
- Good source of Copper, Cu (24% DV).
- Good source of Manganese, Mn (25% DV).
- Good source of Folate, total (38% DV).
About Lima beans, thin seeded (baby), mature seeds, cooked, boiled, without salt
These small, creamy legumes are a nutrient-dense staple with a mild, buttery flavor. A single serving provides nearly 8 grams of plant-based protein, making them an excellent choice for vegetarians and those looking to diversify their protein sources. They're also rich in dietary fiber—about 7.7 grams per 100 grams—which supports digestive health and helps maintain steady blood sugar levels. With only 0.4 grams of fat and a low glycemic index, they fit well into heart-healthy and weight-conscious diets. They're also a good source of folate, potassium, and iron, which contribute to energy production and overall cellular function.
In the kitchen, they're incredibly versatile and can be used in a variety of dishes. Their tender texture after boiling makes them ideal for soups, stews, and casseroles, where they absorb surrounding flavors beautifully. They can also be pureed into dips, added to grain bowls, or mixed with vegetables for a simple, nourishing side dish. Because they're naturally low in sodium when prepared without salt, they're easy to season to taste or incorporate into recipes where you want to control the sodium content. Whether served warm as part of a hearty meal or chilled in a salad, they offer both nutrition and culinary flexibility.
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