Legume
Butter Bean
Butter bean (lima bean, Phaseolus lunatus) is a flat, creamy pulse with a soft, buttery texture when cooked. Large white butter beans and smaller baby limas both appear dried, frozen, and canned. Mild and starchy, they suit stews, salads, and purees. Distinct from Phaseolus vulgaris common beans, though used similarly in the pot.
Also known as: Lima / Butter Bean, Butter Bean, Gigantes, Pallar
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A sample of named types with their own origin and culinary profiles.
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Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.83 g
- Saturated Fat 0.19 g
- Trans Fat 0 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.28 g
- Cholesterol 0 mg
- Sodium 10.2 mg
- Salt 0.02 g
- Total Carbohydrate 20.2 g
- Dietary Fibre 6.07 g
- Total Sugars 1.84 g
- Complex / starch 12.6 g
- Protein 9.04 g
- Water 61.2 g
- Energy 124 kcal
- Water 61.2 g
- Carbohydrates 20.2 g
- Sugars 1.84 g
- Monosaccharides 1.28 g
- Disaccharides 0.55 g
- Starch 12.6 g
- Amylose 3.14 g
- Amylopectin 9.43 g
- Digestible Starch 10.7 g
- Resistant Starch 1.26 g
- Fibre 6.07 g
- Soluble Fibre 2.12 g
- Insoluble Fibre 3.95 g
- Protein 9.04 g
- Plant Protein 8.59 g
- Fat 0.83 g
- Saturated Fat 0.19 g
- Monounsaturated Fat 0.21 g
- Polyunsaturated Fat 0.28 g
- Vitamins 152 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.25 mg
- Vitamin B2 — Riboflavin 0.1 mg
- Vitamin B3 — Niacin 1.49 mg
- Vitamin B5 — Pantothenic Acid 0.49 mg
- Vitamin B6 0.2 mg
- Vitamin B7 — Biotin 4.8 µg
- Vitamin B9 — Folate 115 µg
- Vitamin C 2 mg
- Vitamin E 0.47 mg
- Vitamin K 7.4 µg
- Minerals 284 mg
- Major Minerals 276 mg
- Trace Minerals 7.7 mg
- Salt 0.02 g
- Sodium Chloride 0.02 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.25 · vitamin-b2-riboflavin: 0.1 · vitamin-b3-niacin: 1.49 · vitamin-b5-pantothenic-acid: 0.49 · vitamin-b6: 0.2 · vitamin-b7-biotin: 4.8 · vitamin-b9-folate: 114.8 · vitamin-e: 0.47 · vitamin-k: 7.4 ·
Minerals
Sodium: 10.2 · Potassium: 233 · Calcium: 33 · Iron: 2.3 · Zinc: 0.4 · Iodine: 5 ·
Cooked legumes deliver plant protein, resistant starch, and fibre with little fat.
History
Lima beans were domesticated in the Andes and later in Mesoamerica as a major pulse crop.
European contact spread lima and butter beans into Old World kitchens and gardens.
Southern US cookery made butter beans and limas everyday side-dish pulses.
Frozen and canned limas expanded year-round availability beyond dry bulk trade.