Showing Food Lima bean
| General Information | |||||||||||
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| Name | Lima bean | ||||||||||
| Scientific Name | Phaseolus lunatus | ||||||||||
| Description | Lima bean (Phaseolus lunatus) is a legume native to the Andean region of South America, specifically present-day Peru, Bolivia, Ecuador, and Chile. It is widely consumed in the United States, Latin America, and Africa. The culinary uses of lima beans include boiling, roasting, pressure cooking, soaking, and germination. They have a mild, buttery flavor, a pale green or white color, and a slightly sweet odor. Lima beans are a good source of dietary fiber and high-quality protein, offering several health benefits, including lowering cholesterol levels and regulating blood sugar (PMID: 38731793, PMID: 3938937). The most notable chemical in lima beans is phytohaemagglutinin, a toxic compound that can be reduced through proper cooking. Lima beans have medicinal uses, including reducing inflammation and improving cardiovascular health. A peculiar mode of preparation involves soaking dried lima beans overnight and pressure-cooking them as ingredients in curries. | ||||||||||
| Primary ID | FOOD00133 | ||||||||||
| Picture |  | ||||||||||
| Classification | |||||||||||
| Group | Pulses | ||||||||||
| Sub-Group | Beans | ||||||||||
| Taxonomy | |||||||||||
| Superkingdom | Eukaryota | ||||||||||
| Kingdom | Viridiplantae | ||||||||||
| Phylum | Streptophyta | ||||||||||
| Class | Magnoliopsida | ||||||||||
| Order | Fabales | ||||||||||
| Family | Fabaceae | ||||||||||
| Genus | Phaseolus | ||||||||||
| Species | lunatus | ||||||||||
| Variety | Not Available | ||||||||||
| External Links | |||||||||||
| ITIS ID | 26850 | ||||||||||
| Wikipedia ID | Phaseolus lunatus | ||||||||||
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| Content Reference | Not Available | ||||||||||