Lima beans (butter beans) have a creamy texture. Per 100 g: 8 g protein and 7.7 g fiber. A dose-response meta-analysis of 32 cohorts with 1.14 million people (Zargarzadeh et al., Adv Nutr 2023) linked legume intake to lower all-cause mortality (HR 0.94 per 50 g/day). Like all dry beans they need soaking plus long cooking. Weigh the cooked portion.
How should I track Lima beans, thin seeded (baby), mature seeds, cooked, boiled, with salt?
Lima beans, thin seeded (baby), mature seeds, cooked, boiled, with salt is high in fiber. When tracking Lima beans, thin seeded (baby), mature seeds, cooked, boiled, with salt, the dry-vs-cooked distinction is critical. Legumes absorb roughly 2–3 times their weight in water during soaking and cooking, so 100 g dry becomes 250–300 g cooked. Always check which form the nutrition values refer to. A meta-analysis of 43 RCTs (Reid-McCann et al., Nutr Rev 2025) found plant protein matches dairy for muscle outcomes — so tracking precision matters just as much here. If you use canned legumes, drain and rinse to reduce sodium by about 40%. Weigh on a kitchen scale for the most reliable count.