Lima bean

Phaseolus lunatus

legume

Large, flat, floury beans with a mild, buttery taste, a species related to the common bean, grown in hot countries; also called Cape bean or sieva bean. 100 g dry provide 21 g of protein, 19 g of fibre and 7.5 mg of iron.

Origin

Peruvian Andes

Season (United States)

all year round · grows in your region

Preparation

Always cooked in plenty of water, the cooking water thrown away: raw or undercooked, it holds cyanogenic compounds. Soaking, sprouting or sourdough bring its phytates down — and release the zinc and iron they were holding. High in purines: to rotate rather than stack, if the ground is sensitive.

Molecules

Resistant starch RS1 · GOS (galacto-oligosaccharides) · Saponins · Folates (B9) · Plant iron · Zinc · Potassium · Protein · Lysine · Phosphorus · Molybdenum · Choline · InositolIn small amounts, not counted Calcium · Copper · Tryptophan · PhytosterolsWhat slows things down Phytates · Purines

Did you know?

Small and green, it is called a lima bean; large and yellow, English speakers call it a butter bean: yet it is the same species.