Lima bean, (Phaseolus lunatus), any of a variety of legumes (family Fabaceae) widely cultivated for their edible seeds. Of Central American origin, the lima bean is of commercial importance in a few countries outside the Americas. There is a wide range of pod size and shape and of seed size, shape, thickness, and color in both bush and climbing forms. The pods are wide, flat, and slightly curved. The lima bean itself is readily distinguished by the characteristic fine ridges in the seed coat that radiate from the “eye.” Butter beans and giant white beans are some well-known varieties of lima beans.

The plant grows as a perennial in the tropics and is normally cultivated as an annual elsewhere. It requires a longer season and warmer weather than most varieties of common bean (Phaseolus vulgaris).

Lima bean (Phaseolus lunatus) also commonly known as the butter bean,^[rx] sieva bean, double bean, Madagascar bean, chad bean, or wax bean is a legume grown for its edible seeds or beans.

The lima bean, also known as the chad bean or butter bean, is a large disk-shaped bean used in succotash. Lima beans originated in Peru and have been grown there since 6000 B.C. The name comes from the capital city of Peru, Lima. Lima beans are almost always called “butter beans” in the southern part of the United States, even in markets and restaurants.

Lima beans come in three main varieties:

• Large lima beans are green or speckled. The speckled kind have a creamy texture and a strong earthy flavor, unlike the pale green ones.
• Small lima beans are also called sieva beans, Carolina bean, civet, seewee, and sivvy. Most small limas are pale green. They are less starchy than the larger varieties.
• Dwarf lima beans, also known as butter peas, are white and speckled and the least starchy of the limas.

Fresh lima beans are difficult to find in the United States, but can occasionally be found at farmers’ markets. It is easier to find lima beans in the southern United States than anywhere else in the country. Most lima beans are dried, canned, or frozen.

The Lima Bean (Phaseolus lunatus) also known as Butter Bean, Burma Bean, Java Bean, Large White Bean and Sugar Bean is a semi-tropical plant native to Central and South America. It is widely cultivated in warm, semi-tropical regions for its beans. Not only the legumes from this tropical plant are edible but also different parts of the plants are also eaten such as dry mature seeds, young leaves, shoots, young pods, and sprouts are also consumed.

Origin and uses

Phaseolus lunatus is found in Meso- and South America. Two gene pools of cultivated lima beans point to independent domestication events. The Mesoamerican lima bean is distributed in neotropical lowlands, while the other is found in the western Andes.^[rx] They were discovered in Peru.^[rx]

The Andes domestication took place around 2000 BC^[rx] and produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type).^[rx] By around 1300, cultivation had spread north of the Rio Grande, and, in the 1500s, the plant began to be cultivated in the Old World.^[rx]

The small-seeded (Sieva) type is found distributed from Mexico to Argentina, generally below 1,600 m (5,200 ft) above sea level, while the large-seeded wild form (lima type) is found distributed in the north of Peru, from 320 to 2,030 m (1,050 to 6,660 ft) above sea level.

The Moche Culture (1–800 CE) cultivated lima beans heavily and often depicted them in their art.^[rx] During the Spanish Viceroyalty of Peru, lima beans were exported to the rest of the Americas and Europe, and since the boxes of such goods had their place of origin labeled “Lima, Peru”, the beans got named as such. Despite the origin of the name, when referring to the bean, the word “lima” is generally pronounced differently from the Peruvian capital.^[rx][rx]

The term “butter bean” is widely used in North and South Carolina for a large, flat, and yellow/white variety of lima bean (P. lunatus var. macrocarpus, or P. limensis^[rx]). In the United States, Sieva-type beans are traditionally called butter beans, also otherwise known as the Dixie or Henderson type. In that area, Lima beans and butter beans are seen as two distinct types of beans, although they are the same species. In the United Kingdom and the United States, “butter beans” refers to either dried beans that can be purchased to rehydrate or the canned variety which is ready to use. In culinary use there, lima beans and butter beans are distinct, the former being small and green, the latter large and yellow. In areas where both are considered to be lima beans, the green variety may be labeled as “baby” (and less commonly “junior”) limas.

History

It is believed to be originated in Guatemala or Peru where it was grown for over 7000 years. After Columbus discovered America, Lima beans were introduced to South America. In South America, the cultivation of lima bean was started 6000 years BC. It is widely cultivated in Europe, Asia, and Africa. It is consumed in Inca Empire with potatoes and quinoa.

Plant

The Lima Bean plant grows as a bush or vine, with four and a half meters in height. It is a perennial plant that is also grown as an annual. The bean pod is typically 15 cm long. The shape of its leaves ranges from ovate to rhomboid or lanceolate having the length 2-5 inches (5-12.7 cm) which is rounded at the base and pointed at the tip. Each leaf possesses three leaflets. The stem is 4.5 to 8 m long. The flowers are white, pale green or rose-violet having a length less than 1 inch (2.5 cm). Pod shape is Oblong. Pod color may vary from shades of green to cream. Seeds have the shape of a kidney having 1-3 cm (0.39-1.18 inch) as length. Seeds may appear white, yellow, green, brown, purple, red, and black. It has got a distinct, delightful flavor with a bland delicate taste. The plant has thin or swollen roots. Lima bean thrives in well-drained soil. It can adjust to the climate of humid and sub-humid climates.

Edible parts of the plants

The dry mature seeds, young leaves, young pods, and sprouts are consumed as vegetables. The shoots and young plants are eaten by cooking. The mature seeds are fermented as tempeh. The powder of dried seed is used as a thickener in soups or added to cereal flours to make bread.

Health Benefits of Lima beans

Lima Beans are a source of cholesterol-lowering fiber. The high presence of fiber eradicates the increase in blood sugar levels. So it helps patients with diabetes, hypoglycemia, or insulin resistance. When the Lima Bean is combined with rice, it provides fat-free high-quality protein.

1. Assist bone health

Manganese if combined with zinc, copper, and calcium assist to lower bone loss in older women as they are more prone to weak bones and bone fractures. The deficiency of magnesium is related to bone-related disorders. Manganese assists to form bone regulatory enzymes and hormones which is involved in bone metabolism. The study has shown that the intake of manganese with vitamin D, calcium, copper, zinc, magnesium, and boron helps to enhance the bone mass in women which also treats osteoporosis.

2. Maintains energy levels

Iron helps to transport oxygen to the cells. It also assists with the processes of a metabolic enzyme that is essential for the digestion of proteins and nutrient absorption from the food. Iron deficiency leads to feeling sluggish, exhaustion, and trouble in being active. Mood changes, low concentration, and muscle coordination trouble are the symptoms of iron deficiency. Iron assists to store the oxygen in the muscles which help to strengthen and move the muscles.

3. Reduce Arthritis

The anti-inflammatory properties in copper help to eliminate pain and stiffness related to arthritis. It also strengthens muscles, repairs connective tissue, and reduces joint pain. The copper bracelets were believed to decrease the painful symptoms associated to arthritis.

4. Helps to absorb minerals

The body needs to receive and absorb the food nutrients in order to function properly. The absorption of nutrients and vitamins by the cells helps to lower the chances of disease and inflammation. The intake of Vitamin C with iron helps to enhance the absorption of iron.

5. Enhance sleep

The evidence shows that tryptophan helps to enhance sleep and improve overall health. Lack of sleep leads to low memory and concentration, depression, weight gain, muscle aches, etc. Tryptophan reduces the problems related to sleep apnea or insomnia. It improves mood, decreases teeth grinding and sleep apnea episodes during sleep.

6. Detoxify body

Phosphorus is essential for the function of kidneys as it eliminates excess organic molecules from the blood. It also helps to flush out the waste and toxins in the form of urine. The digestive organs and kidneys depend on potassium, phosphorus, and magnesium to balance the sodium, uric acid, fat, and water.

7. Lower blood pressure

L-histidine eases the blood vessels by relieving hypertension and preventing heart attacks and arteriosclerosis. The researcher shows that the daily intake of nutritional supplements which possess L-histidine lowers the chances of cardiovascular conditions by 60.9%. The research shows that L-histidine if combined with zinc is effective to treat colds.

8. Protects nerves

Vitamin B1 is required for the conversion of carbohydrates into energy for the nervous system and brain. Thiamine is needed for enzyme reactions known as pyruvate dehydrogenase, which helps to oxidize sugars. The fuel from food leads to nerve damage which leads to trouble in learning, moving, and remembering. Vitamin B1 helps in the development of myelin sheaths which protects nerves from damage as well as death.

9. Reduce Anemia

Vitamin B6 is essential for the creation of hemoglobin in the blood, which helps to transport oxygen to cells and mobilize iron. Anemia is the result of inadequate red blood cells and also experiences symptoms such as aches, fatigue, and pains. The study shows that the adequate intake of vitamin B6 reduces the symptoms of anemia and also prevents it from occurring.

10. Prevents migraines

The deficiency of magnesium is associated with migraine headaches due to the imbalance of neurotransmitters in the body. The studies have shown that the daily intake of 360–600 milligrams of magnesium reduces the migraine headaches frequency by 42 percent.

11. Enhance mood

The protein from the foods is an aid for anxiety and also controls the mood. It assists in the function of neurotransmitters and arranges hormones such as serotonin and dopamine that help to calm us. Those who lack the amino acids leads to experience moodiness, weakness, increase in anxiety and depression. Protein helps to balance the glucose levels in the blood, prevents irritability, mood changes, and cravings.

12. Eliminates muscle pain

Potassium soothes the muscles by balancing the fluid levels. The deficiency of potassium is prone to muscle cramps, spasms and pain. It breaks down the protein and carbs into energy which is essential for the repair of muscles. The low presence of potassium also leads to fatigue, weight gain, breakdown of muscle mass, and trouble in exercising.

13. Reduce cardiovascular disease

Vitamin B3 helps to reduce atherosclerosis that hardens the arteries and leads to heart disease. It reduces inflammation and enhances circulation by increasing the production of histamine. Vitamin B3 reduces the chances of reoccurrence of heart disease or cardiac arrest. Vitamin B3 is also used to treat pellagra which arises from the deficiency of Vitamin B3.

14. Prevents cancer

The deficiency of folate leads to breast, cervical, brain, colon, and lung cancer. The evidence shows that the consumption of folate-rich foods protects and prevents cancers. The study which was conducted on people with the aged 50-71 shows that the daily intake of 900 micrograms of folate reduces the chances of colorectal cancer by 30 percent.

15. Enhance vision

The studies show that the deficiency of Vitamin B2 increases the chances of eye ailments. Vitamin B2 eradicates the eye problems such as keratoconus, glaucoma and cataracts. The research shows that the high intake of Vitamin B2 reduces the chances of eye disorders.

16. Prevents diabetes

Zinc plays a vital role to balance hormones and regulate blood sugar. Zinc helps to store the insulin in the pancreas and release only when the glucose enters to the blood stream. It also properly utilizes the digestive enzymes which is essential for the insulin to bind the cells. The glucose is not stored as a fat but utilized as a fuel for the body.

Traditional uses

In Senegal and the Democratic Republic of Congo, the leaves juice is used as eardrops and to treat headaches. In Nigeria, the seeds are rubbed into small cuts or tumors and to discharge the pus. In Traditional Asian medicine, the seeds and leaves are used as astringent properties to relieve fever. In Java, the plant is used to eradicate stomach aches and as a poultice smeared over the abdomen.

Precautions                                                                                                

Raw Lima Beans are harmful to the health as it possesses linamarin which is a poisonous substance. In severe conditions, the consumption of toxic varieties may even cause death. But the varieties which have low linamarin can be used for cooking purposes. Due to the presence of an amino acid known as L-tyrosine, some people might experience migraines, nervousness, stomach irritation, and anxiety.

Nutritional Value

Lima Beans are a nutrient-dense food that provides a huge amount of nutrients. They are a good source of manganese, iron, copper, isoleucine, vitamin C, tryptophan, valine, and phosphorus. They also contain Vitamin B1, B6, B3, B9, B2, B5, and K. A cup of Lima Beans – about 156 grams of beans- has about 176 calories. The same amount provides 31.47 grams of carbohydrates, including 7.6 grams of dietary fiber.

References

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