Lima beans
| Lima beans | |
|---|---|
 |
|
| Scientific classification | |
| Kingdom: | Plantae |
| (unranked): | Angiosperms |
| (unranked): | Eudicots |
| (unranked): | Rosids |
| Order: | Fabales |
| Family: | Fabaceae |
| Subfamily: | Faboideae |
| Tribe: | Phaseoleae |
| Genus: | Phaseolus |
| Species: | P. lunatus |
| Binomial name | |
|
Phaseolus lunatus L. |
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| Synonyms | |
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| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 482 kJ (115 kcal) |
|
20.88 g
|
|
| Sugars | 2.9 g |
| Dietary fiber | 7 g |
|
0.38 g
|
|
|
7.8 g
|
|
| Vitamins | |
| Thiamine (B1) |
(14%)
0.161 mg |
| Riboflavin (B2) |
(5%)
0.055 mg |
| Niacin (B3) |
(3%)
0.421 mg |
| Pantothenic acid (B5) |
(8%)
0.422 mg |
| Vitamin B6 |
(12%)
0.161 mg |
| Folate (B9) |
(21%)
83 μg |
| Vitamin E |
(1%)
0.18 mg |
| Vitamin K |
(2%)
2 μg |
| Minerals | |
| Calcium |
(2%)
17 mg |
| Iron |
(18%)
2.39 mg |
| Magnesium |
(12%)
43 mg |
| Manganese |
(25%)
0.516 mg |
| Phosphorus |
(16%)
111 mg |
| Potassium |
(11%)
508 mg |
| Sodium |
(0%)
2 mg |
| Zinc |
(10%)
0.95 mg |
| Other constituents | |
| Fluoride | 2.2 µg |
|
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|
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| Percentages are roughly approximated using US recommendations for adults. Source: USDA Nutrient Database |
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Phaseolus lunatus is a legume grown for its edible seeds or beans.
It is commonly known as the lima bean, butter bean, or sieva bean.
Phaseolus lunatus is of Andean and Mesoamerican origin. Two separate domestication events are believed to have occurred. The first, taking place in the Andes around 2000 BC, produced a large-seeded variety (lima type), while the second, taking place in Mesoamerica around 800 AD, produced a small-seeded variety (Sieva type). 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.
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. 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 than the Peruvian capital.
The term "butter bean" is widely used for a large, flat and yellow/white variety of lima bean (P. lunatus var. macrocarpus, or P. limensis).
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.
In Spain, it is called garrofón, and constitutes one of the main ingredients of the famous Valencian paella.
In the United Kingdom and the United States, "butter beans" refers to either dried beans which can be purchased to rehydrate, or the canned variety which are ready to use. In culinary use there, lima beans and butter beans are distinct, the latter being large and yellow, the former small and green. In areas where both are considered to be lima beans, the green variety may be labelled as "baby" (and less commonly "junior") limas.
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Wikipedia