Initially found in Central America, lima beans are now grown worldwide. They can either be grown as the bush variety or the vine variety. On average, the bush variety is the one that yields tiny seeds. These legumes are often referred to as sieve or baby lima. Sometimes, they are also called butter beans. The vine variety of this plant produces large seeds that get categorized as lima beans. These delicious beans are low in calories but rich in healthy complex carbohydrates. In cans or dried bulk containers, Lima beans can be picked up at most local grocery stores.

Great Source of Fiber

Lima beans are a good source of cholesterol-lowering fiber and “normal” fiber. The cholesterol-lowering fiber helps maintain a healthy heart. In contrast, the other fiber ensures a healthy digestive system—Lima beans and the high amount of fiber help maintain proper blood sugar levels. 

Protein and Iron

Lima beans are an excellent source of protein, with one cup containing 15 grams. Plus, lima beans have all the essential amino acids needed by our body for good muscle building. One cup of lima beans contains 25 percent of an adult’s iron needs per day. Iron plays a significant role in the production of red blood cells. Also, iron helps your body produce energy.

Natural Detoxifying Food

Some foods and drinks we consume contain sulfites which can cause headaches and disorientation. Research has found that lima beans contain molybdenum, a rare mineral not normally found in food. Molybdenum helps to counteract the side effects of sulfites, and lima beans are extremely rich in it.

Folates

Lima beans are a great source of folate. A serving of lima beans contains nearly all your daily recommended allowance of folates. Folate is one of the essential co-factor for DNA synthesis and cell division. Adequate folate in the diet around conception and pregnancy can help prevent neural-tube defects in the newborn baby.

High in B-Complex Vitamins

Lima beans contain high B-complex vitamins, especially pyridoxine(vitamin B-6), thiamin (B-1), riboflavin, niacin, and pantothenic acid. The majority of these vitamins function as co-enzymes in the metabolism of fat, protein, and carbohydrates.

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