🟣 Fiber in Lima Beans Calculator
Calculate your exact fiber intake from lima beans — by serving size, weight, or daily goal
| Serving Size | Weight (g) | Fiber (g) | Soluble (g) | Insoluble (g) | % DV (28g) |
|---|---|---|---|---|---|
| ¼ cup cooked | 46g | 3.5g | 1.1g | 2.4g | 13% |
| ½ cup cooked | 93g | 7.0g | 2.1g | 4.9g | 25% |
| 1 cup cooked | 185g | 14.0g | 4.2g | 9.8g | 50% |
| 1½ cups cooked | 278g | 21.0g | 6.3g | 14.7g | 75% |
| 2 cups cooked | 370g | 28.0g | 8.4g | 19.6g | 100% |
| ½ cup canned | 85g | 4.3g | 1.3g | 3.0g | 15% |
| 1 cup canned | 170g | 8.6g | 2.6g | 6.0g | 31% |
| ½ cup baby lima | 90g | 6.6g | 2.0g | 4.6g | 24% |
| 1 cup baby lima | 180g | 13.2g | 4.0g | 9.2g | 47% |
| 100g dried raw | 100g | 19.0g | 5.7g | 13.3g | 68% |
| Bean Type | State | Fiber/100g | Soluble | Insoluble | Calories/100g |
|---|---|---|---|---|---|
| Large Lima | Cooked | 7.6g | 2.3g | 5.3g | 117 kcal |
| Baby Lima | Cooked | 7.3g | 2.2g | 5.1g | 115 kcal |
| Large Lima | Canned, drained | 5.1g | 1.5g | 3.6g | 90 kcal |
| Lima Beans | Frozen, boiled | 6.8g | 2.0g | 4.8g | 105 kcal |
| Large Lima | Dried, raw | 19.0g | 5.7g | 13.3g | 338 kcal |
| Group | Daily Goal | Cups Needed (Large, Cooked) | % Goal Met (1 Cup) |
|---|---|---|---|
| General Adult (FDA) | 28g | 2.0 cups | 50% |
| Women under 50 | 25g | 1.8 cups | 56% |
| Men under 50 | 38g | 2.7 cups | 37% |
| Women 50+ | 21g | 1.5 cups | 67% |
| Men 50+ | 30g | 2.1 cups | 47% |
| Children (9–13 yrs) | 22g | 1.6 cups | 64% |
lima beans, also called butter beans, double beans or beans from Madagascar, are a type of bean grown for its edible seeds. The scientific name is Phaseolus lunatus, and they belong to the family of bean species, that all come from Central America and South America. The name comes from Lima, the capital of Peru, because those beans first reached Europe through the port of Callao which sits beside Lima.
Although the name comes from Lima it sounds strange as “lime-uh” in English.
Lima Beans: Name, Growing, Cooking and Health
Butter beans and lima beans are the same species according to science. Even so in the kitchen people sometimes consider them different ingredients. Some folks refuse one variety and like the other, without even suspecting that they are the same species.
lima beans have a creamy texture and a gentle flavor. They remind more of the taste of fresh vegetables than other kinds of beans. The fresh lima beans beat the canned or frozen versions by a lot, and most folks have never tatsed the fresh type.
If one cooks them quite long, the inside gets the texture of a starchy bulb. When one overcooks them, they become creamy, and unlike many smaller beans, they do not burst during that process.
Compared to other beans, lima beans grow fairly slowly. One can harvest small lima beans after around 75 to 80 days, while bigger beans require almost 90 days. They should not be planted before the soil warms in June, and sometimes not even until July.
As food with a low sugar rate, lima beans work well for diabetics. They are rich in soluble fiber, which helps the body absorb carbohydrates more slowly and helps too keep the blood sugar steady. One cup of cooked lima beans holds around 9 grams of fiber, which is nearly two grams more than in a cup of black beans, lentils or chickpeas.
In that same amount there is only around one gram of fat, and most of it is unsaturated. Protein is also rich in them, but if one adds beans new to the meal plan, that can create gas or bloating in the belly.
Raw lima beans carry a substance that turns into cyanide during chewing or digestion, so one must boil them before eating. For better digestion, dried lima beans should be soaked before cooking. They cook more quickly than many other beans, so it matters to watch them, so they do not end up as mush.
The truth about tasty lima beans lies in what enters the pot together with them. Bacon, ham bits, onion, celery, carrots, herbs and spices all help. Soup from lima beans with bits of ham or bacon turns out great.
The famous dish succotash mixes lima beans with corn and squash. Even butter beans work tosubstitute chickpeas in hummus, for a more creamy feel.
