scored 88/100
Lima beans are nutrient-dense legumes rich in plant-based protein, fiber, and resistant starch, supporting metabolic health and sustainable energy for longevity.
13.7 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 88.
Lima beans (Phaseolus lunatus) originated in Central and South America and have been cultivated for thousands of years. These large, pale beans are exceptionally high in soluble fiber (4.9g per 100g cooked), which slows glucose absorption and supports cardiovascular health. They provide 6.84g of plant protein per 100g, making them valuable for muscle maintenance in aging populations. Lima beans contain significant potassium (467mg), critical for blood pressure regulation and cardiovascular function—key markers of longevity. They're also rich in resistant starch, a prebiotic compound that feeds beneficial gut bacteria and may improve metabolic flexibility. The beans contain polyphenols and saponins, plant compounds with anti-inflammatory properties. Notably, lima beans provide folate (34mcg), essential for methylation cycles and DNA repair, and choline (40mg), important for cognitive function and cellular health. Fresh or frozen lima beans retain nutrients better than canned varieties. Regular consumption of legumes like lima beans is consistently associated with reduced mortality risk in longevity studies, particularly for cardiovascular and metabolic disease prevention.
High soluble fiber and resistant starch slow gastric emptying and reduce glucose spikes, improving insulin sensitivity and HbA1c levels
Potassium supports vasodilation and sodium-potassium balance; soluble fiber binds cholesterol and bile acids for excretion
Resistant starch acts as prebiotic, feeding beneficial bacteria and increasing short-chain fatty acid production for colonic health
Complete amino acid profile with adequate lysine and leucine supports muscle protein turnover and sarcopenia prevention
Polyphenols and saponins function as antioxidants; vitamin C (23.4mg) and phytochemicals neutralize free radicals
Lima beans are moderately caloric and fiber-rich, making them ideal for lunch when digestive capacity is optimal; their resistant starch and protein support satiety without evening digestive discomfort
Breaks a fast
While not suitable for fasting windows, lima beans can be consumed in moderate portions post-workout (within 2 hours) to support muscle recovery due to their amino acid profile
Per 100 g of the default form. Bars show how much higher or lower lima bean is than the average across 26 peer foods in this category. Green means a favorable direction; amber means the opposite.
Lima Bean is classified as a legume. Lima beans are nutrient-dense legumes rich in plant-based protein, fiber, and resistant starch, supporting metabolic health and sustainable energy for longevity.
Lima Bean scores 88/100 in Formulate, making it a great choice. Its strongest contributions come from Manganese, Copper, Vitamin C. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 90 g serving provides about 6.2 g of protein (~12% of the 50 g daily value).
It's a moderate source of fiber. A 90 g serving provides about 4.4 g of fiber (~16% of the 28 g daily value).
In a 90 g serving, lima bean is highest in Manganese (~48% DV), Copper (~32% DV), Vitamin C (~23% DV), Thiamin (~16% DV), Iron (~16% DV).
Not really. A 90 g serving has about 13.7 g of net carbs (18.2 g total minus 4.4 g fiber).
Best in the midday. Lima beans are moderately caloric and fiber-rich, making them ideal for lunch when digestive capacity is optimal; their resistant starch and protein support satiety without evening digestive discomfort
A typical serving is around 90 g (~102 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating lima bean alongside several other legume sources.
Lima Bean pairs nicely with: Pair with tomatoes (fresh or cooked) because vitamin C enhances iron bioavailability from lima bean phytates, improving mineral absorption; Combine with garlic and olive oil because fat-soluble polyphenols and allicin compounds have synergistic anti-inflammatory effects; Serve with whole grains (brown rice, quinoa) because complementary amino acids create complete protein with all essential amino acids; Mix with leafy greens (spinach, kale) because vitamin K from greens supports bone health alongside lima bean minerals (magnesium, phosphorus).
Encyclopedia entries that supply the same signature nutrients lima bean contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients lima beancontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.