Lima bean

Lima Bean

Lima bean (/ˈlaɪmə/), also known as butter bean, sieva bean, or Madagascar bean, is a legume grown for its edible seeds or beans.

Etymology

The term "Lima bean" is derived from the capital city of Peru, Lima. The bean was first cultivated in the Andes and Central America. The name "butter bean" is due to its buttery texture and flavor.

Description

Lima beans are a type of pulse, with a flat shape and a slightly curved edge. They are typically pale green in color, but can also be found in red, brown, black, and white varieties. The beans are usually about the size of a penny, but can grow larger in some varieties.

Nutrition

Lima beans are a rich source of protein, dietary fiber, and complex carbohydrates. They also contain significant amounts of vitamin B1, iron, potassium, and magnesium. Lima beans are low in fat and contain no cholesterol.

Culinary Uses

Lima beans can be eaten raw or cooked. They are commonly used in soups, stews, and salads. In the Southern United States, they are often cooked with ham or bacon to make a dish known as "butter beans".

Health Benefits

Lima beans are beneficial for heart health due to their high fiber content. They also help regulate blood sugar levels, making them a good choice for people with diabetes. The high protein content makes them a popular choice for vegetarians and vegans.

Related Terms

• Legume
• Pulse
• Protein
• Fiber
• Carbohydrates
• Vitamin B1
• Iron
• Potassium
• Magnesium

External links

• Medical encyclopedia article on Lima bean
• Wikipedia's article - Lima bean

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