Lima Beans (Butter Beans) — Evidence-Based Food Profile | Designed Nutraceuticals
Lima Beans (Butter Beans)
Large legume with exceptional molybdenum content -- the highest of any food. Rich in plant protein, folate, manganese, and copper. Molybdenum is essential for sulfite detoxification and xanthine oxidase function. Lima beans have a low glycemic index despite high carbohydrate content due to resistant starch and fiber. Traditional staple in Americas and Mediterranean.
7
Conditions studied
7
Documented benefits
Moderate
Evidence level
Food
Classification
Key Benefits
- Molybdenum -- highest dietary source; sulfite detoxification, xanthine oxidase cofactorEstablished
- Plant protein (15g per cooked cup) -- all essential amino acids with complementary grainsEstablished
- Folate -- DNA synthesis, homocysteine reductionEstablished
- Manganese -- antioxidant enzyme cofactor, bone formationEstablished
- Copper -- collagen synthesis, iron metabolism, antioxidantEstablished
- Resistant starch -- prebiotic, improves insulin sensitivityEstablished
- Fiber -- lowers LDL cholesterol, gut healthEstablished
Relevant Conditions
Food Sources
- Cooked lima beans (soaked overnight)
- Succotash (lima beans and corn)
- Lima bean soup
- Butter beans in Mediterranean dishes
Cautions & Interactions
Raw lima beans contain linamarin -- a cyanogenic glycoside; MUST BE COOKED. Cooking destroys linamarin completely. Soak and rinse to reduce phytic acid and gas. Introduce gradually. Pair with vitamin C to enhance iron absorption.
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