Legumes · Legume
Lima Beans
Phaseolus lunatus · also called Butter beans, large lima beans, frijoles de lima (Spanish)
Lima beans, also called butter beans, are the flat, creamy seeds of a legume, eaten cooked for fibre, plant protein, folate and potassium. Pooled trials of beans and other pulses as a group found slightly lower LDL cholesterol, but lima beans have not been tested on their own. The most important caution is that raw or undercooked lima beans contain a natural compound that can release cyanide, plus a lectin that can cause vomiting, so they must be cooked fully. Other cautions are gas, rare allergy, and kidney advice for people on dialysis.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Lima Beans
Lima beans are a nutritious cooked bean with fibre, plant protein, folate and potassium. They are a food, not a proven remedy, and the one rule that matters most is to cook them fully: raw lima beans contain a natural compound that releases cyanide and a lectin that can make you sick.
What it is
Lima beans (Phaseolus lunatus) are the flat, creamy seeds of a legume, from the legume family. In the UK and parts of the US they are also called butter beans. Oregon State University Extension says the two names are the same species. They are a different species from kidney beans and navy beans.
USDA data for large lima beans boiled without salt: 115 kcal per 100 g. One cup (188 g) has about 216 kcal, 14.7 g protein, 13.2 g fibre, 156 micrograms folate (DFE), 955 mg potassium, 4.5 mg iron, 80.8 mg magnesium and 0.97 mg manganese. These USDA figures were carried from our earlier read, not re-opened today. Canned and frozen values were not read.
Cook them fully: the key safety point
Lima beans contain linamarin, a natural compound that can release cyanide when the bean is damaged. Oregon State University Extension says commercial US lima beans must have under 200 mg of cyanide per kg and usually have 100 to 170 mg/kg, while wild lima beans can have much more. It says long boiling in plenty of water removes about 80% of the cyanide, soaking for 24 to 48 hours then boiling briefly also works, and steaming works less well. Its advice is based mostly on research on cassava, and it had no data on fresh lima beans.
Raw or undercooked beans also contain a lectin that can cause nausea, severe vomiting and diarrhoea. The FDA says soaking beans for at least 5 hours and then boiling them in fresh water for at least 30 minutes removes and destroys it. The FDA text names kidney beans, so applying it to lima beans is our reading. Harvard says simmering raw beans at low heat, as in a slow cooker, does not remove all the lectins. Canned beans are already cooked.
What the research shows
The firmest facts are about nutrients: beans are a fibre, plant protein, folate and potassium food. These are not trials of lima beans.
Pooled trials of pulses found LDL cholesterol 0.14 to 0.17 mmol/L lower, a very small weight change of about 0.34 kg, and lower blood sugar markers with very uneven results. A 2020 review rated its blood sugar evidence very low. Lima beans were not separated out in any of the abstracts read.
Food versus flours and extracts
The cholesterol, blood sugar and weight results come from trials of whole pulses as food, of many kinds. Lima bean flour, protein and extracts are different products. The only flour paper read was a laboratory analysis, which found soaking, autoclaving and toasting removed the lectin and trypsin inhibitor and reduced cyanide. We make no claim about extracts.
Amounts
This page gives no amounts to eat. Ask a doctor, pharmacist or dietitian what is right for you, especially if you have kidney disease, a food allergy or take regular medicines.
At a glance
Traditional uses history, not proof
- Eaten cooked as a food: dried, canned or frozen, or fresh from the pod
- Long use as food is not proof that it treats any condition
Studied for research
- Fibre and plant protein, high certainty for the nutrients, no lima bean trial
- Folate, high certainty for the nutrient
- Cholesterol, low certainty (trials of pulses as a group)
- Blood sugar, low certainty (trials of pulses and legumes as a group)
- Body weight, low certainty (very small effect, pulses as a group)
Main compounds
- Fibre
- Folate (vitamin B9)
- Potassium
- Linamarin (a cyanide-releasing safety compound)
- Lectin (phytohaemagglutinin, a safety compound)
Common forms
- Dried lima beans, soaked and cooked through
- Canned lima beans (already cooked; sodium not researched here)
- Frozen or fresh lima beans (no values or cooking data read for fresh beans)
- Raw lima beans are not safe to eat; flours and extracts are different products and are not covered
Research links: 2026 review: whole pulses and cholesterol · Oregon State Extension: is there cyanide in lima beans? · FDA: natural toxins in food (raw beans) · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Phaseolus lunatus
- Naming authority
- L. (GBIF accepted name)
- Common names
- Lima beans (English); Butter beans (English); Large lima beans (English); Frijoles de lima (Spanish)
- Family or group
- Fabaceae (the legume or pea family), as given by GBIF.
- Classification
- Plantae > Tracheophyta > Magnoliopsida > Fabales > Fabaceae > Phaseolus > Phaseolus lunatus
- Native range
- Not verified from a source read.
- Habitat
- Not verified from a source read.
- What it looks like
- Roots: Not verified.; Stems: Not verified.; Leaves: Not verified.; Flowers: Not verified.; Fruit: The flat, creamy seeds are eaten, shelled from the pod (existing nutrient summary). USDA gives the household portion of 1 cup of boiled large lima beans as 188 g.
- Cultivation
- Not verified from a source read.
- Harvest and processing
- Sold dried, canned, frozen or fresh in the pod (existing nutrient summary). Oregon State University Extension says cooking destroys the enzymes that release cyanide and that boiling for a long time in plenty of water works best.
- Look-alikes and adulterants
- Name: Kidney beans, navy beans and other common beans (Phaseolus vulgaris); Note: A different species in the same genus. Warnings in the FDA text about raw kidney beans are applied to lima beans here by extension.; Name: Fava (broad) beans; Note: A different bean (Vicia faba) with its own page and its own safety points.; Name: Green beans and other pods; Note: Different vegetables; the FDA lectin warning is about dried or raw beans, not about green beans.
- Sustainability and conservation
- Not assessed.
Photographs
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Linamarin PubChem 11128 | cyanogenic glycoside | Seed Cyanide released: US commercial lima beans must have under 200 mg/kg, usually 100 to 170 mg/kg (Oregon State University Extension) | A natural protective compound that can release cyanide when the bean is damaged. A safety issue, not a benefit; cooking lowers it. 18 19 | Human data |
| Lectin (phytohaemagglutinin) | protein | Seed Not quantified in the sources read; a laboratory study of lima bean flour found lectin in the raw seed | A protein that binds carbohydrates. In raw or undercooked beans it can cause nausea, vomiting and diarrhoea. Cooking destroys most of it (FDA, Harvard). 9 11 2 | Human data |
| Trypsin inhibitor, phytin and tannin | anti-nutrients | Seed Present in raw lima bean flour (laboratory study); phytate phosphorus was 28.2% of total phosphorus | Plant compounds that can reduce digestion of protein or mineral absorption. In flour, soaking, autoclaving and toasting reduced them. 2 | Laboratory research |
| Fibre (dietary fibre) | carbohydrate | Seed USDA: 7 g per 100 g cooked; 19 g per 100 g dry (carried from earlier read) | The National Kidney Foundation says bean fibre helps you feel full, lowers bad cholesterol, slows the rise in blood sugar after a meal and feeds gut bacteria. 17 21 20 | Human data |
| Folate (vitamin B9) PubChem 135398658 | vitamin | Seed USDA: 83 micrograms DFE per 100 g cooked | A B vitamin; MedlinePlus names dried beans and peas as natural sources. The PubChem entry is that of folic acid. 12 21 | Human data |
| Potassium | mineral | Seed USDA: 508 mg per 100 g cooked | MedlinePlus names beans as potassium-rich vegetables; relevant for people with kidney problems or on some blood pressure medicines. 14 21 | Human data |
Mechanisms, receptors and pathways
| Target or pathway | Gene or receptor | What was found | Level |
|---|---|---|---|
| Cyanide release from linamarin | Not named in the source | When the plant is damaged, linamarin can release cyanide. Cooking destroys the enzymes that release it, and long boiling in a large amount of water removes most of it (Oregon State University Extension; cooking data mainly from cassava). 18 | Human data |
| Lectin binding in the gut | Not named | Harvard says lectins resist digestion, can make red blood cells clump, and in animal and cell studies can interfere with mineral absorption. Human research on harm from usual cooked amounts is very limited, and population studies link legumes with lower rates of heart disease and type 2 diabetes (association only). 11 | Animal research |
Absorption, metabolism and elimination
- Absorption
- Not found. The National Kidney Foundation says potassium and phosphorus in plant foods such as beans are absorbed less well than from animal foods.
- Distribution
- Not found.
- Metabolism
- Oregon State University Extension says humans can detoxify small amounts of cyanide if intake is not frequent and protein intake is enough; the page is not a pharmacology study.
- Elimination
- Not found.
- Bioavailability
- Not established for lima bean nutrients in the sources read.
Isolated compounds versus whole extracts
The cholesterol, blood sugar and weight results come from trials of whole pulses as food, of many kinds. Lima bean flour, protein isolates and extracts are different products; we read no trial of them, and the only flour paper was a laboratory analysis of anti-nutrients.
Nutritional composition
Nutrition from USDA FoodData Central (Lima beans, large, mature seeds, cooked, boiled, without salt, FDC 174253, SR Legacy, April 2018 release). These numbers are carried from our earlier read of that page (2026-10-24) and our nutrient file; the USDA site was not re-opened on 2026-10-26 because the API was rate-limited. Per 100 g: 115 kcal, 7.8 g protein, 0.38 g fat (0.09 g saturated), 7 g fibre, 83 micrograms folate (DFE), 508 mg potassium, 2.4 mg iron, 43 mg magnesium, 0.52 mg manganese, 0.23 mg copper, 0.16 mg thiamin, 0.95 mg zinc, 111 mg phosphorus and 2 mg sodium. One cup of cooked beans (188 g): about 216 kcal, 14.7 g protein, 13.2 g fibre, 156 micrograms folate (DFE), 955 mg potassium, 4.5 mg iron, 80.8 mg magnesium, 0.97 mg manganese, 0.44 mg copper, 0.3 mg thiamin, 1.8 mg zinc and 209 mg phosphorus. Dry (uncooked) beans have far more of each nutrient per 100 g because they hold much less water, so do not compare dry and cooked figures (for example, 19 g of fibre per 100 g dry). Values vary with variety and cooking time. Canned and frozen values were not read; canned beans can carry more sodium than the 2 mg listed here for beans cooked without salt.
3 high certainty3 low certainty
What was looked at
The 6 benefits and uses checked for Lima Beans, each with how strong the evidence is. Tap one to open it.
- Fibre and plant protein (a nutrient food)High certainty
- Cholesterol (pulses as a group)Low certainty
- Blood sugar (pulses and legumes as a group)Low certainty
- Body weight (pulses as a group)Low certainty
- Folate (vitamin B9) from foodHigh certainty
- Counts towards 5 A Day (UK guidance)High certainty
Lab markers tracked in the studies
LDL cholesterolFasting blood glucoseHbA1c and fructosamine (longer-term blood sugar)Body weight
What is Lima Beans good for?
The main studied uses and how strong the human evidence is for each. Most results are for pulses or legumes as a group, not for eating lima beans alone.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Fibre and plant protein (a nutrient food)
High certaintyCooked lima beans are a fibre and plant protein food. USDA lists about 7 g of fibre and 7.8 g of protein per 100 g of boiled large lima beans, and about 13.2 g of fibre and 14.7 g of protein in a cup (188 g). This is a nutrient fact, not a trial of lima beans.
3 studiesCooked large lima beans as food. Dry, canned and frozen beans differ;…
Studies, doses and limits
What the trials found
No trial of lima beans alone was found. The National Kidney Foundation describes beans as high in fibre and protein, and lists lima/butter beans in its bean table. The USDA figures are carried from our earlier read of FoodData Central (see the notes).
Results
Fibre and protein content is a well-accepted fact for beans as a group. The size of any effect from lima beans in a person was not tested.
Effect sizes as reported
USDA (cooked, boiled, no salt): fibre 7 g and protein 7.8 g per 100 g; 13.2 g fibre and 14.7 g protein per cup (188 g).
Why this rating
High for the nutrient content and for the general role of bean fibre (health-agency guidance). Not a trial of lima beans.
Form and dose studied
Cooked large lima beans as food. Dry, canned and frozen beans differ; canned and frozen values were not read.
Who was studied
General adult diet.
Limits
A nutrient fact, not an outcome trial. USDA numbers were not re-opened on the day of writing. Fibre can cause gas (see Safety).
Why researchers looked
Beans are a classic fibre and protein food, so people ask what that does for the gut and for feeling full.
Traditional use
Lima beans (also called butter beans) are eaten cooked. Long use as food is not proof that they treat any condition.
Proposed mechanism Authoritative guidance
The National Kidney Foundation says the fibre in beans helps you stay full longer, lowers bad cholesterol, slows how quickly blood sugar rises after a meal and feeds good gut bacteria. This is general guidance about beans, not a lima bean test.
A proposed mechanism does not show that the effect happens in people.
Beans can cause extra gas (NIDDK). Raw or undercooked lima beans are unsafe: they must be cooked fully (see Safety).
Cholesterol (pulses as a group)
Low certaintyPooled trials of beans, chickpeas, lentils and dried peas, together called pulses, found LDL ("bad") cholesterol fell a little, by about 0.14 to 0.17 mmol/L. No trial of lima beans on their own was found.
2 studiesPulses as food (trial detail: median about 130 g a day, not advice). …
Studies, doses and limits
What the trials found
A 2014 meta-analysis of 26 trials (1,037 adults) found diets emphasising pulses, at a median of 130 g a day, lowered LDL cholesterol by 0.17 mmol/L (95% CI -0.25 to -0.09) with no effect on apoB or non-HDL cholesterol. A 2026 update of 38 trials (2,095 adults, median 6 weeks, median 130 g a day) found LDL -0.14 mmol/L (95% CI -0.19 to -0.08), non-HDL -0.22 and apoB -0.08 g/L, with a trivial fall in HDL cholesterol (-0.03). Results were similar across pulse types, and for beans the LDL fall grew with amount up to 1 cup a day.
Results
Eating pulses as part of the diet slightly lowered LDL cholesterol in short trials. Lima beans were not tested on their own.
Effect sizes as reported
LDL -0.17 mmol/L (2014, 26 trials); LDL -0.14, non-HDL -0.22, apoB -0.08 g/L, HDL -0.03 (2026, 38 trials).
Why this rating
The 2026 review rates its own certainty as moderate to high for pulses as a group (apoB very low). We rate it low for lima beans because no lima bean trial was found, the trials were short (median 6 weeks) and LDL is a blood marker, not a count of heart attacks.
Form and dose studied
Pulses as food (trial detail: median about 130 g a day, not advice). Not lima beans specifically.
Who was studied
Adults in randomised trials.
Limits
Pulses of many kinds. Short trials. Cholesterol is a marker, not heart attacks or strokes. Funding not shown in the abstracts.
Why researchers looked
Pulses are high in fibre and protein, so researchers test whether eating them changes blood fats.
Traditional use
Lima beans are eaten cooked as a food. Long use as food is not proof that they treat any condition.
Proposed mechanism Authoritative guidance
Not established in the abstracts read. The National Kidney Foundation says the fibre in beans lowers bad cholesterol.
A proposed mechanism does not show that the effect happens in people.
No safety signal for cholesterol. Gas, allergy and the need to cook lima beans fully are on the Safety tab.
Blood sugar (pulses and legumes as a group)
Low certaintyPooled trials of pulses found lower fasting glucose and lower long-term blood sugar markers, but the trials differed a lot and a second review rated its evidence very low. Lima beans were not tested on their own.
2 studiesPulses and legumes as food. Trial doses not given in the abstracts.
Studies, doses and limits
What the trials found
A 2009 meta-analysis of 41 trials found pulses alone lowered fasting glucose (-0.82, 95% CI -1.36 to -0.27) and insulin, and pulses in low-glycaemic-index diets lowered HbA1c or fructosamine (-0.28, 95% CI -0.42 to -0.14), with high unexplained differences between trials. A 2020 review of 18 trials of at least 6 weeks found significant effects only in the 5 studies in type 2 diabetes, and rated the overall evidence very low.
Results
Pooled trials lean towards lower blood sugar markers when pulses are eaten, but the effect is uneven and the quality is weak. Nothing here shows lima beans treat diabetes.
Effect sizes as reported
Standardised differences (not mg/dL): fasting glucose -0.82 (pulses alone, 11 trials); HbA1c or fructosamine -0.28 (low-GI diets, 19 trials).
Why this rating
Mixed pooled results with high unexplained heterogeneity (2009) and a review that grades the evidence very low (2020). Pulses as a group, not lima beans.
Form and dose studied
Pulses and legumes as food. Trial doses not given in the abstracts.
Who was studied
People with and without diabetes.
Limits
Large differences between trials; older review; lima beans not tested on their own. Funding not shown in the abstracts.
Why researchers looked
Pulses are slowly digested carbohydrate rich in fibre, so researchers ask whether they steady blood sugar.
Traditional use
Lima beans are eaten cooked as a food. Long use as food is not proof that they treat any condition.
Proposed mechanism Unknown
Not established in the abstracts read. The Diabetologia authors describe pulses as a source of slowly digestible carbohydrate, fibre and vegetable protein.
A proposed mechanism does not show that the effect happens in people.
People who take diabetes medicines should ask their clinic before changing their diet in a big way.
Body weight (pulses as a group)
Low certaintyPooled trials found people eating pulses lost slightly more weight than people not eating them, about 0.34 kg over roughly 6 weeks. Lima beans were not tested on their own.
1 studiesPulses as food (trial detail: median 132 g a day, not advice).
Studies, doses and limits
What the trials found
A 2016 meta-analysis of 21 randomised trials (940 adults, median 6 weeks) found diets with whole pulses (median 132 g a day) gave a weight change of -0.34 kg (95% CI -0.63 to -0.04) compared with diets without them, even when diets were not meant to cut calories. Six trials suggested a possible fall in body fat percentage.
Results
A very small average weight change in short trials. Long-term effects were not shown, and the authors call for longer studies.
Effect sizes as reported
Weight -0.34 kg (95% CI -0.63 to -0.04), P=0.03, median 6 weeks.
Why this rating
Randomised trials but a very small and short-term effect, pulses as a group and no lima bean trial.
Form and dose studied
Pulses as food (trial detail: median 132 g a day, not advice).
Who was studied
Adults in randomised trials.
Limits
Short trials; pulses as a group; the average change is tiny; funding not shown in the abstract.
Why researchers looked
Pulses are filling foods rich in fibre and protein, so researchers ask whether they help with weight control.
Traditional use
Lima beans are eaten cooked as a food. Long use as food is not proof that they treat any condition.
Proposed mechanism Unknown
Not established in the abstract.
A proposed mechanism does not show that the effect happens in people.
None specific.
Folate (vitamin B9) from food
High certaintyMedlinePlus names dried beans and peas as natural sources of folate. USDA lists about 83 micrograms of folate (DFE) per 100 g of boiled large lima beans and about 156 micrograms in a cup (188 g). This is a nutrient fact, not a lima bean trial.
2 studiesCooked lima beans as food. Canned and frozen values were not read.
Studies, doses and limits
What the trials found
No lima bean trial was found. MedlinePlus says folate occurs naturally in dried beans and peas (legumes) and that its recommended doses for women planning pregnancy are based on folic acid from supplements and fortified foods, not on the folate found naturally in foods.
Results
Beans are a natural folate food. The page makes no claim that eating lima beans prevents any condition.
Effect sizes as reported
USDA (cooked, boiled, no salt): 83 micrograms DFE per 100 g; 156 micrograms per cup (188 g).
Why this rating
High for beans being a folate source (health-agency guidance plus USDA). Not a trial of lima beans.
Form and dose studied
Cooked lima beans as food. Canned and frozen values were not read.
Who was studied
General diet; pregnancy advice is separate (see Safety).
Limits
A nutrient fact; USDA values were not re-opened on the day of writing; no folate status trial of lima beans was found.
Why researchers looked
Folate is a B vitamin the body needs, and beans are one of the foods that supply it.
Traditional use
Lima beans are eaten cooked as a food. Long use as food is not proof that they treat any condition.
Proposed mechanism Authoritative guidance
Folate is a B vitamin (MedlinePlus). Folic acid from supplements and fortified foods is what pregnancy advice is based on, not folate from natural foods.
A proposed mechanism does not show that the effect happens in people.
MedlinePlus advises avoiding more than 1,000 micrograms a day of folic acid from supplements except in specific pregnancy situations; this concerns supplements, not beans.
Counts towards 5 A Day (UK guidance)
High certaintyThe NHS counts 80 g of pulses and beans, including butter (lima) beans, as one portion of 5 A Day, but only once a day, because they have fewer nutrients than other fruit and vegetables.
2 studiesBeans and pulses as food. The page states the NHS portion size; this …
Studies, doses and limits
What the trials found
No study. The NHS page lists kidney, soy and butter beans as examples of beans that count once a day. Lima beans and butter beans are the same species according to Oregon State University Extension.
Results
A counting rule from one national health service. Other countries may count beans differently.
Why this rating
High that this is what the NHS says (page read 2026-10-26). It is not evidence of a health effect.
Form and dose studied
Beans and pulses as food. The page states the NHS portion size; this page does not advise how much to eat.
Who was studied
UK adults.
Limits
Guidance, not a trial.
Why researchers looked
Health services give portion guidance so people can plan a varied diet.
Traditional use
Lima beans are also sold as butter beans in the UK.
Proposed mechanism Authoritative guidance
Not applicable: this is a classification rule, not a study.
A proposed mechanism does not show that the effect happens in people.
None specific.
Connections to the rest of health
How Lima Beans connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
A. Wellness goals
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Digestive Support | Demonstrated clinical effect | High certainty | Fibre and plant protein (a nutrient food): Cooked lima beans are a fibre and plant protein food. USDA lists about 7 g of fibre and 7.8 g of protein per 100 g of boiled large lima beans, and about 13.2 g of fibre and 14.7 g of protein in a cup (188 g). This is a nutrient fact, not a trial of lima beans. | 21 17 16 |
| Weight Management | Demonstrated clinical effect | High certainty | Fibre and plant protein (a nutrient food): Cooked lima beans are a fibre and plant protein food. USDA lists about 7 g of fibre and 7.8 g of protein per 100 g of boiled large lima beans, and about 13.2 g of fibre and 14.7 g of protein in a cup (188 g). This is a nutrient fact, not a trial of lima beans. | 21 17 16 |
| Cholesterol Balance | Low certainty | Cholesterol (pulses as a group): Pooled trials of beans, chickpeas, lentils and dried peas, together called pulses, found LDL ("bad") cholesterol fell a little, by about 0.14 to 0.17 mmol/L. No trial of lima beans on their own was found. | 5 3 | |
| Heart Health | Low certainty | Cholesterol (pulses as a group): Pooled trials of beans, chickpeas, lentils and dried peas, together called pulses, found LDL ("bad") cholesterol fell a little, by about 0.14 to 0.17 mmol/L. No trial of lima beans on their own was found. | 5 3 | |
| Blood Sugar Balance | Low certainty | Blood sugar (pulses and legumes as a group): Pooled trials of pulses found lower fasting glucose and lower long-term blood sugar markers, but the trials differed a lot and a second review rated its evidence very low. Lima beans were not tested on their own. | 7 4 | |
| Weight Management | Low certainty | Body weight (pulses as a group): Pooled trials found people eating pulses lost slightly more weight than people not eating them, about 0.34 kg over roughly 6 weeks. Lima beans were not tested on their own. | 6 | |
| Healthy Aging | Demonstrated clinical effect | High certainty | Folate (vitamin B9) from food: MedlinePlus names dried beans and peas as natural sources of folate. USDA lists about 83 micrograms of folate (DFE) per 100 g of boiled large lima beans and about 156 micrograms in a cup (188 g). This is a nutrient fact, not a lima bean trial. | 12 21 |
| Healthy Aging | High certainty | Counts towards 5 A Day (UK guidance): The NHS counts 80 g of pulses and beans, including butter (lima) beans, as one portion of 5 A Day, but only once a day, because they have fewer nutrients than other fruit and vegetables. | 15 18 |
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Digestive System | Biological association | High certainty | Studied for: Fibre and plant protein (a nutrient food) | 21 17 16 |
| Nutrition | Biological association | High certainty | Studied for: Fibre and plant protein (a nutrient food) Studied for: Folate (vitamin B9) from food | 21 17 16 12 15 18 |
| Cardiovascular System | Biological association | Low certainty | Studied for: Cholesterol (pulses as a group) | 5 3 |
| Endocrine System | Biological association | Low certainty | Studied for: Blood sugar (pulses and legumes as a group) | 7 4 |
| Metabolism Weight | Biological association | Low certainty | Studied for: Blood sugar (pulses and legumes as a group) Studied for: Body weight (pulses as a group) | 7 4 6 |
| Blood And Immune | Biological association | High certainty | Studied for: Folate (vitamin B9) from food | 12 21 |
C. Body parts and organs
E. Health conditions
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Food poisoning | Adverse effect or risk | Documented risk | Raw or undercooked beans can cause nausea, severe vomiting and diarrhoea; cook beans fully. Raw or undercooked beans can cause nausea, severe vomiting and diarrhoea from lectin; cook beans fully. Preparation or compound: Lectin (phytohaemagglutinin) in raw or undercooked beans |
9 11 |
| Food allergy | Adverse effect or risk | Documented risk | Rare; cross-reactions with other legumes are described in case reports and one skin-test survey. Preparation or compound: Legume proteins in lima beans |
1 8 |
| Kidney diseases | Drug or supplement interaction | Documented risk | Most people not on dialysis need not limit beans; dialysis and oxalate stones need individual advice. Preparation or compound: Potassium, phosphorus and oxalate in beans |
17 14 |
I. Biomarkers
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| LDL cholesterol | Biological association | Low certainty | Measured in trials: lowered slightly. A lab change is not the same as a health benefit. | 5 3 |
| Fasting blood glucose | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 7 4 |
| HbA1c and fructosamine (longer-term blood sugar) | Biological association | Low certainty | Measured in trials: lowered. A lab change is not the same as a health benefit. | 7 4 |
| Body weight | Biological association | Low certainty | Measured in trials: lowered slightly. A lab change is not the same as a health benefit. | 6 |
K. Biological pathways
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Fibre | Preliminary mechanism | Human | Beans are a fibre food; soluble fibre is linked to lower cholesterol. | 17 |
| Folate (vitamin B9) | Preliminary mechanism | Human | Dried beans and peas are named as natural folate sources. | 12 |
| Linamarin | Preliminary mechanism | Human | Cyanide-releasing compound in raw lima beans; reduced by cooking. | 18 |
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Linamarin | Adverse effect or risk | Documented risk | Can release cyanide when the bean is damaged; cooking lowers it. A cyanide-releasing compound in raw lima beans; cooking lowers it. Preparation or compound: Cyanogenic glycoside in raw lima beans |
18 19 |
| Linamarin | Biological association | Human | A natural protective compound that can release cyanide when the bean is damaged. A safety issue, not a benefit; cooking lowers it. Preparation or compound: Seed |
18 19 |
| Lectin (phytohaemagglutinin) | Biological association | Human | A protein that binds carbohydrates. In raw or undercooked beans it can cause nausea, vomiting and diarrhoea. Cooking destroys most of it (FDA, Harvard). Preparation or compound: Seed |
9 11 2 |
| Trypsin inhibitor, phytin and tannin | Biological association | In vitro | Plant compounds that can reduce digestion of protein or mineral absorption. In flour, soaking, autoclaving and toasting reduced them. Preparation or compound: Seed |
2 |
| Fibre (dietary fibre) | Biological association | Human | The National Kidney Foundation says bean fibre helps you feel full, lowers bad cholesterol, slows the rise in blood sugar after a meal and feeds gut bacteria. Preparation or compound: Seed |
17 21 20 |
| Folate (vitamin B9) | Biological association | Human | A B vitamin; MedlinePlus names dried beans and peas as natural sources. The PubChem entry is that of folic acid. Preparation or compound: Seed |
12 21 |
| Potassium | Biological association | Human | MedlinePlus names beans as potassium-rich vegetables; relevant for people with kidney problems or on some blood pressure medicines. Preparation or compound: Seed |
14 21 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
The evidence
The research centre for Lima Beans. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from our existing lima beans summary, read the health agency and university pages (FDA, NIDDK, National Kidney Foundation, NHS, MedlinePlus, Harvard, Oregon State University Extension) and searched PubMed for reviews, trials and allergy reports. Only abstracts were read for studies, plus the lima bean passages of one allergy review. USDA nutrient values were carried from our earlier read. Items we could not verify are flagged in the research gaps.
Study library: every study we checked 21
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Abu Risha 2024 Legume Allergens Pea, Chickpea, Lentil, Lupine and Beyond. Curr Allergy Asthma Rep · PMID 38990406 · DOI |
Narrative review |
Case reports and small studies of allergy to legumes other than peanut and soy | Not an intervention study: review of allergy reports for non-priority legumes, including lima bean Legume seeds |
The review says most reports of allergy to non-peanut, non-soy legumes are case reports, that severe reactions are described particularly for peas and lupine, and that most reactions come from cross-reactions between related proteins. In the full text (read), lima bean (Phaseolus lunatus) caused positive skin tests in 3.4% of asthma and rhinitis patients in one survey in Delhi, which the authors link mostly to cross-reaction with other legumes, and no lima bean allergen had been identified yet in the Allergome database. The review also describes one case of occupational asthma in a 41-year-old food-factory worker after 4 months of boiling, mincing and drying large amounts of lima beans. Lima bean skin-test positive in 3.4% of one clinic group; one occupational asthma case (Not applicable) Methods, limits and fundingOutcomes: Allergic reactions to legumes; legume allergens Limitations: Narrative review based largely on case reports. Only the abstract and the lima bean passages of the full text were read, not the whole paper. Funding and conflicts: Funding is not stated in the abstract. Read: abstract and lima-bean passages of full text (PMC11364600) |
| Adeparusi EO. 2001 Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour. Nahrung · PMID 11379294 · DOI |
Laboratory chemistry laboratory (no animals or people) |
Laboratory analysis of lima bean flour (no people) | Lima (butter) bean seed flour: raw, soaked, autoclaved or toasted Seed flour Autoclaving for 20 minutes was the longest treatment named · vs Raw flour |
Raw lima bean contained cyanide, trypsin inhibitor, lectin, phytin and tannin. Soaking, autoclaving and toasting completely eliminated trypsin inhibitor and lectin and significantly reduced phytin, tannin and cyanide. Except for tannin, autoclaving for 20 minutes eliminated all the other anti-nutrients. Trypsin inhibitor and lectin eliminated; cyanide, phytin and tannin significantly reduced (P<0.05) (Not given in the abstract) Methods, limits and fundingOutcomes: Nutrient, mineral and anti-nutrient content of raw and processed flour Limitations: A laboratory study of flour, not of whole cooked beans and not of people. Numbers were not in the abstract. Published in 2001. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Back 2026 Effect of Different Types of Whole Dietary Pulses on Established Therapeutic Lipid Targets for Cardiovascular Risk Reduction: An Updated Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials. J Am Heart Assoc · PMID 42132198 · DOI |
Systematic review meta analysis |
2095 38 randomised trials (52 comparisons, 2,095 people) |
Whole dietary pulses (beans, chickpeas, lentils, dried peas), analysed overall and by pulse type Pulses as food Median 130 g a day (0.5 to 0.67 cup a day); trial detail, not advice At least 3 weeks; median 6 weeks · vs Control diets |
Whole pulses lowered LDL cholesterol, non-HDL cholesterol and apoB, with a trivial fall in HDL cholesterol. Results were similar across pulse types. For beans there was a straight-line link between amount and LDL fall up to 1 cup a day. The authors rate the certainty as moderate to high for all outcomes except apoB (very low). LDL -0.14 mmol/L; non-HDL -0.22 mmol/L; apoB -0.08 g/L; HDL -0.03 mmol/L. Beans: LDL -0.25 mmol/L per half cup (up to 1 cup a day). (LDL 95% CI -0.19 to -0.08; non-HDL -0.30 to -0.14; apoB -0.13 to -0.03; HDL -0.05 to -0.01; beans LDL per half cup -0.48 to -0.02) Methods, limits and fundingOutcomes: LDL cholesterol (main), non-HDL cholesterol, apoB, HDL cholesterol and other blood fats Limitations: Pulses of many kinds, not lima beans alone; the abstract does not say which trials used lima beans. Short trials. Blood fats are markers, not heart attacks or strokes. Funding and conflicts: Funding and conflicts of interest are not stated in the abstract; the PubMed record lists the paper as "Research Support, Non-U.S. Gov't". Whether pulse-industry money was involved was not checked. Registration: PROSPERO CRD42023432826 Read: abstract |
| Bielefeld 2020 The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials. Nutrients · PMID 32708949 · DOI |
Systematic review |
18 randomised trials of at least 6 weeks (5 in diabetes, 12 without diabetes, 1 in prediabetes) | Legumes (pulses) as food Legumes as food Not given in the abstract At least 6 weeks · vs Control diets |
Only the 5 studies in type 2 diabetes reported significant effects: three reported lower fasting glucose, two lower HbA1c, one lower fasting insulin and one lower 2-hour glucose. The authors rate the overall certainty of evidence as very low and call for more high-quality trials. Significant reductions in fasting glucose (3 studies), HbA1c (2), fasting insulin (1) and 2-hour glucose (1), only in type 2 diabetes; no pooled estimate (Not given in the abstract) Methods, limits and fundingOutcomes: Fasting glucose, fasting insulin, HbA1c, HOMA-IR, 2-hour glucose Limitations: Legumes as a group, not lima beans alone. No pooled estimate. Very low certainty. Funding and conflicts: Funding is not stated in the abstract. Read: abstract |
| Ha 2014 Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials. CMAJ · PMID 24710915 · DOI |
Systematic review meta analysis |
1037 26 randomised trials (1,037 people) |
Diets emphasising dietary pulses (beans, chickpeas, lentils and peas) Pulses as food Median 130 g a day (about 1 serving; trial detail, not advice) At least 3 weeks · vs Isocaloric diets without pulses |
Diets emphasising pulses lowered LDL cholesterol. No effect on apoB or non-HDL cholesterol was seen. The authors call for longer, higher-quality trials. LDL cholesterol mean difference -0.17 mmol/L (95% CI -0.25 to -0.09 mmol/L) Methods, limits and fundingOutcomes: LDL cholesterol, apoB, non-HDL cholesterol Limitations: Pulses as a group; lima beans are not singled out in the abstract. Authors call for longer and higher-quality trials. Funding and conflicts: Funding and conflicts of interest are not stated in the abstract; the PubMed record lists the paper as "Research Support, Non-U.S. Gov't". Whether pulse-industry money was involved was not checked. Registration: NCT01594567 Read: abstract |
| Kim 2016 Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials. Am J Clin Nutr · PMID 27030531 · DOI |
Systematic review meta analysis |
940 940 adults in 21 randomised trials |
Diets containing whole dietary pulses (beans, lentils, chickpeas, dry peas) compared with diets without pulses Pulses as food Median 132 g a day (about 1 serving; trial detail, not advice) Median 6 weeks (at least 3 weeks) · vs Diets without a pulse intervention |
Diets with pulses gave a small weight reduction compared with diets without them, both in diets meant to cut calories and in weight-maintaining diets. Six trials suggested pulses may also lower body fat percentage. The authors call for studies of long-term weight loss. Body weight -0.34 kg (95% CI -0.63 to -0.04 kg; P=0.03) Methods, limits and fundingOutcomes: Body weight, waist circumference, body fat Limitations: A very small average change over a short time. Pulses as a group; lima beans not singled out. Funding and conflicts: Registered NCT01594567. Funding is not stated in the abstract. Registration: NCT01594567 Read: abstract |
| Sievenpiper 2009 Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes. Diabetologia · PMID 19526214 · DOI |
Systematic review meta analysis |
41 randomised trials in people with and without diabetes | Non-oil-seed pulses (chickpeas, beans, peas, lentils and others), alone or in low-glycaemic-index or high-fibre diets Pulses as food Trial detail not given in the abstract At least 7 days · vs Control diets |
Pulses alone (11 trials) lowered fasting glucose and insulin. Pulses in low-GI diets (19 trials) lowered glycosylated blood proteins. Pulses in high-fibre diets (11 trials) lowered fasting glucose and glycosylated proteins. Differences between trials were large and mostly unexplained. Standardised mean differences: fasting glucose -0.82 (pulses alone); glycosylated proteins -0.28 (low-GI diets); fasting glucose -0.32 and glycosylated proteins -0.27 (high-fibre diets) (Fasting glucose -0.82 (95% CI -1.36 to -0.27); insulin -0.49 (-0.93 to -0.04); glycosylated proteins -0.28 (-0.42 to -0.14); fasting glucose -0.32 (-0.49 to -0.15) and glycosylated proteins -0.27 (-0.45 to -0.09) in high-fibre diets) Methods, limits and fundingOutcomes: Fasting blood glucose, insulin, glycosylated blood proteins (HbA1c or fructosamine) Limitations: Pulses as a group, not lima beans alone. High unexplained heterogeneity. Published in 2009. Funding and conflicts: Funding and conflicts of interest are not stated in the abstract; the PubMed record lists the paper as "Research Support, Non-U.S. Gov't". Whether pulse-industry money was involved was not checked. Read: abstract |
| Tonini 2012 Occupational asthma induced by exposure to lima bean (Phaseolus lunatus). Ann Allergy Asthma Immunol · PMID 22192973 · DOI |
Case report |
1 One food-factory worker (as described in the 2024 review above) |
Lima bean (Phaseolus lunatus) vapours and dust at work Lima beans being boiled, minced and dried |
A letter (case report). PubMed shows no abstract, so only the title was read; the details come from the 2024 review, which describes a 41-year-old man who developed asthma-like symptoms after 4 months working on boiling, mincing and drying large amounts of lima beans. One reported case (Not applicable) Methods, limits and fundingOutcomes: Asthma-like symptoms at work Limitations: One case, from work exposure to vapours and dust, not from eating the beans. No abstract available; details are second-hand from a review. Funding and conflicts: Not stated. Read: title only (details second-hand from PMID 38990406) |
| s-fda-natural-toxins FDA: Natural Toxins in Food · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-gbif-phaseolus-lunatus GBIF Backbone: Phaseolus lunatus L. (usageKey 5350438) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-harvard-lectins Harvard T.H. Chan School of Public Health, The Nutrition Source: Lectins · Source |
University education n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-folate MedlinePlus: Folic acid in the diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-foodallergy MedlinePlus: Food allergy · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-medlineplus-potassium MedlinePlus: Potassium in diet · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-nhs-5aday NHS: 5 A Day, what counts? · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-niddk-gas NIDDK: Gas in the digestive tract, eating, diet and nutrition · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-nkf-beans National Kidney Foundation: Beans · Source |
Health agency n/a |
Methods, limits and fundingRead: full-text | ||
| s-osu-lima-cyanide Oregon State University Extension: Is there cyanide in lima beans? · Source |
University extension n/a |
Methods, limits and fundingRead: full-text | ||
| s-pubchem-linamarin PubChem: Linamarin (CID 11128) · Source |
Reference database n/a |
Methods, limits and fundingRead: full-text | ||
| s-usda-fdc-174252 USDA FoodData Central: Lima beans, large, mature seeds, raw (FDC 174252) · Source |
Reference database n/a |
Methods, limits and fundingRead: carried forward from our own earlier read | ||
| s-usda-fdc-174253 USDA FoodData Central: Lima beans, large, mature seeds, cooked, boiled, without salt (FDC 174253) · Source |
Reference database n/a |
Methods, limits and fundingRead: carried forward from our own earlier read |
What we do not know yet
- No trial of eating lima beans on their own was found for cholesterol, blood sugar, weight, blood pressure or heart disease.
- The pooled trials mix beans, chickpeas, lentils, dried peas and other legumes; a lima-bean-only result was not in the abstracts read.
- No published case report of cyanide poisoning from lima beans was found in our searches, and no source gave cooking data for fresh lima beans; the cooking advice rests on cassava research and kidney bean guidance.
- The lectin content of lima beans was not measured in any source read; oxalate, a tested low-FODMAP serving, choking risk for young children, heavy metals and storage of dried beans were not researched.
- The USDA nutrient figures were carried from our earlier read and not re-opened on the day of writing.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Metabolic 3
LDL cholesterol
Lowered slightly in trials
The 'bad' cholesterol carried in the blood. Higher levels are linked to more heart disease risk.
Low certaintyResults and what it means
Why it was measured
It is the usual blood marker used in diet trials for heart risk.
Statistical vs. clinical meaning
A small fall in a blood marker from pulses as a group. It does not show fewer heart attacks or strokes, and lima beans were not tested alone.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 5 | LDL cholesterol mean difference -0.17 mmol/L (95% CI -0.25 to -0.09); no effect on apoB or non-HDL cholesterol | 1,037 adults in 26 trials | Diets emphasising pulses, median 130 g/day, at least 3 weeks |
| 3 | LDL cholesterol -0.14 mmol/L (95% CI -0.19 to -0.08); non-HDL -0.22 mmol/L; apoB -0.08 g/L; HDL -0.03 mmol/L | 2,095 adults in 38 trials | Whole pulses, median 130 g/day, median 6 weeks |
HbA1c and fructosamine (longer-term blood sugar)
Lowered in trials
Blood tests that reflect average blood sugar over the past weeks.
Low certaintyResults and what it means
Why it was measured
Used to judge longer-term blood sugar control.
Statistical vs. clinical meaning
Small, uneven falls in a longer-term marker. Not a treatment claim, and not lima beans alone.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 7 | Glycosylated blood proteins (HbA1c or fructosamine) -0.28 (95% CI -0.42 to -0.14) in low-GI diets with pulses; -0.27 (-0.45 to -0.09) in high-fibre diets with pulses | 19 trials (low-GI diets) and 11 trials (high-fibre diets) | Pulses within low-GI or high-fibre diets |
| 4 | Two of five studies in type 2 diabetes reported lower HbA1c; no pooled estimate; certainty very low | 5 studies in type 2 diabetes | Legumes as food, at least 6 weeks |
Body weight
Lowered slightly in trials
Weight in kilograms measured in a trial.
Low certaintyResults and what it means
Why it was measured
A basic measure used in diet trials.
Statistical vs. clinical meaning
A very small average change in short trials of pulses, not lima beans.
Safety implication
None specific.
| Study | Result | People | Product |
|---|---|---|---|
| 6 | Body weight -0.34 kg (95% CI -0.63 to -0.04), P=0.03, median 6 weeks | 940 adults in 21 trials | Diets with whole pulses, median 132 g/day |
Other 1
Fasting blood glucose
Lowered in trials
Blood sugar measured after not eating overnight.
Low certaintyResults and what it means
Why it was measured
A common marker of blood sugar control in diet trials.
Statistical vs. clinical meaning
Lower fasting glucose in some trials of pulses and legumes, with very low certainty in the newer review. Lima beans were not tested alone.
Safety implication
People on diabetes medicines should talk to their clinic before big diet changes.
| Study | Result | People | Product |
|---|---|---|---|
| 7 | Fasting glucose standardised mean difference -0.82 (95% CI -1.36 to -0.27) with pulses alone; insulin -0.49 (-0.93 to -0.04); high unexplained differences between trials | 11 trials of pulses alone (41 trials overall) | Pulses alone, at least 7 days |
| 4 | Three of five studies in type 2 diabetes reported lower fasting glucose; no pooled estimate; certainty very low | 5 studies in type 2 diabetes (18 trials overall) | Legumes as food, at least 6 weeks |
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 4
- Raw or undercooked lima beans are not safe: they must be cooked fully. Lima beans (also called butter beans) contain linamarin, a natural plant compound that can release cyanide when the bean is damaged, for example by chewing or early processing. Oregon State University Extension says commercial US lima beans must have under 200 mg of cyanide per kg and usually have 100 to 170 mg/kg, while wild lima beans can be much higher, and that it is unlikely you will have problems from eating them if your diet has enough protein and is not made up only of these beans. It says boiling for more than 30 minutes in a large amount of water removes about 80% of the cyanide, soaking for 24 to 48 hours then boiling briefly in fresh water also works, and steaming works less well. Its cooking advice is drawn mostly from cassava research, and it had no data on fresh lima beans. Raw or undercooked beans also contain a lectin (phytohaemagglutinin) that can cause nausea, severe vomiting and diarrhoea (FDA, for beans in general). A laboratory study of lima bean flour found soaking, autoclaving or toasting removed the lectin and trypsin inhibitor and cut cyanide. Our searches did not find a published case report of cyanide poisoning from eating lima beans, which does not prove it never happens. Authoritative guidance 18 9 11 2
- Gas and bloating are common with beans. The NIDDK lists beans, peas and lentils among foods that can cause extra gas, and says some people have more gas when they eat a lot of fibre. Harvard says a digestive sensitivity such as irritable bowel syndrome may make a person more likely to react to lectin-rich foods. No tested low-FODMAP rating for lima beans was found from an official source. Authoritative guidance 16 11
- Allergy to lima beans is rare, but cross-reactions with other legumes are described. A 2024 review of allergy to less-common legumes says most reports are case reports and that most reactions come from cross-reaction between related proteins. In one survey of asthma and rhinitis patients in Delhi, 3.4% had a positive skin test to lima bean, mostly linked to cross-reaction with other legumes, and no lima bean allergen had yet been identified in the Allergome database. One factory worker developed asthma after 4 months of boiling, mincing and drying large amounts of lima beans. If you are allergic to peanut, soy or other legumes, ask an allergist before eating lima beans. Case report 1 8
- Kidney disease: most people do not need to avoid beans, but dialysis and stones need individual advice. The National Kidney Foundation says the potassium and phosphorus in beans are absorbed less well than from animal foods or additives, and that most people with chronic kidney disease not on dialysis, or after a transplant, do not have to limit beans for those minerals. People on dialysis should plan beans with a kidney dietitian. People with a history of calcium oxalate stones should ask about oxalates, because many beans are high in oxalates. Authoritative guidance 17 14
Side effects 4
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Nausea, severe vomiting and diarrhoea from raw or undercooked beans (lectin) The FDA page names kidney beans; Harvard says raw legumes in general hold the most lectins. Applying this to lima beans is our reading, not an FDA statement about lima beans. | No frequency found. The FDA says canned and properly cooked beans carry low levels that will not affect you. | unpleasant and can be severe Not stated on the page read | Authoritative guidance 9 11 |
| Cyanide release from linamarin in raw or under-processed lima beans Oregon State University Extension, a university food-safety answer. Cooking advice is based mostly on cassava data; the 200 mg/kg limit was not checked against an FDA or USDA rule. | No human case reports found in our PubMed searches. | cyanide is a serious poison; the amount in cooked commercial beans is described as low Not found | Authoritative guidance 18 |
| Gas, bloating and flatulence NIDDK describes legumes as a group, not lima beans specifically. | No frequency found. | mild to moderate Not stated | Authoritative guidance 16 |
| Allergic reactions or work-related asthma Case reports and a skin-test survey. They do not show how common true lima bean allergy is. | 3.4% skin-test positive in one Delhi clinic group of asthma and rhinitis patients; one case of work-related asthma | asthma-like symptoms reported; severe reactions are described mainly for pea and lupine Not stated | Case report 1 8 |
Liver
No liver injury from eating lima beans was found in the sources read. A liver-safety source (such as LiverTox) was not searched for this food page.
How often. No frequency was found.
Monitoring. No agency monitoring advice was found.
This is a safety connection. It is not evidence that Lima Beans supports liver health.
Medicines and supplements 2
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Medicines that raise blood potassium (ACE inhibitors, angiotensin II receptor blockers, potassium-sparing diuretics) prescription | MedlinePlus lists these medicines, and poor kidney function, as causes of high blood potassium, and names beans among potassium-rich vegetables. USDA lists 508 mg of potassium per 100 g of boiled large lima beans. | MedlinePlus does not name lima beans or give a food amount; the link is our reading of two separate facts. No trial tested lima beans with these medicines. The National Kidney Foundation says most people with kidney disease not on dialysis do not need to limit beans for potassium. | Authoritative guidance Low certainty 14 21 17 | If you have kidney disease or take one of these medicines, ask a clinician or pharmacist about potassium-rich foods. Do not stop or change a medicine on your own. |
| No other medicine or supplement interaction with cooked lima beans was found none-found | We searched PubMed and read health-agency pages; none described a direct interaction between cooked lima beans and a named medicine. | Absence of a finding is not proof of safety. Medicines and supplements can interact with diet in ways that were not studied for this bean. | None found Not enough evidence | Ask a doctor or pharmacist if you take regular medicines and plan to change your diet a lot. |
Who should check first 7
| Situation | Advice | Evidence |
|---|---|---|
| Raw or undercooked lima beans (any person) | Do not eat them. Cook dried or fresh lima beans through, following food-safety guidance such as the FDA lectin steps and the Oregon State University cyanide advice above. Canned beans are already cooked. | Authoritative guidance 9 18 11 |
| Known or suspected legume allergy (peanut, soy, lupine, pea, other beans) | Ask an allergist before eating lima beans. For trouble breathing or swelling of the face or throat, call emergency services. | Case report 1 13 |
| Kidney disease on dialysis, or a potassium or phosphorus limit from your kidney team | Plan beans with your kidney dietitian. Most people with chronic kidney disease who are not on dialysis do not need to limit beans (National Kidney Foundation). | Authoritative guidance 17 14 |
| History of calcium oxalate kidney stones | Ask your doctor or kidney dietitian about oxalates, because many beans are high in oxalates (National Kidney Foundation). The oxalate content of lima beans was not found. | Authoritative guidance 17 |
| Irritable bowel syndrome or a gut that reacts to beans | A dietitian can help you test beans safely. No tested low-FODMAP serving size for lima beans was found from an official source. | Authoritative guidance 16 11 |
| Pregnancy and breastfeeding | No official source read gives lima-bean-specific advice for pregnancy or breastfeeding. Beans are a natural folate food, but MedlinePlus says pregnancy folic acid advice is based on supplements and fortified foods, not on food folate. Eating raw beans is not advised for anyone. Ask your doctor. | Authoritative guidance 12 9 |
| Babies and young children | No source read gives lima-bean advice for children. Choking risk for whole beans in young children was not researched. Ask your child's doctor or dietitian. | None found |
Overdose, product quality and regulators
Summary. The main toxic issues are natural: cyanide-releasing linamarin and lectin in raw or undercooked lima beans. The sources read say cooking lowers both. No toxicity from properly cooked lima beans was found.
Animal. Two older papers on lima bean trypsin inhibitor, haemagglutinin and cyanide exist in PubMed (1988 and 1989); only their titles were seen, not abstracts, and whether they used animals was not checked, so no claim is made from them.
Human doses studied. No trial of lima bean toxicity in people was found.
High dose or long term signals. Oregon State University Extension says humans can detoxify small amounts of cyanide if intake is not frequent and protein intake is enough, and notes chronic cyanide poisoning (konzo) from under-processed cassava in parts of Africa; it says it is unlikely to cause problems from lima beans if the diet is not made up of these beans alone.
Overdose response. Not found.
Genotoxicity. Not researched.
Toxic or hazardous parts. Raw seeds contain linamarin and lectin; fresh immature beans and leaves were not covered by the sources. Wild lima beans can contain much more cyanide than commercial ones (Oregon State University Extension).
Cooking is the main safety step for lima beans. Heavy metals, pesticide residues, canning chemicals and storage problems for dried beans were not researched.
Cooking lowers the natural toxins. The FDA says soaking beans for at least 5 hours then boiling in fresh water for at least 30 minutes removes and destroys the lectin (stated for kidney beans). Oregon State University Extension says boiling for more than 30 minutes in plenty of water removes about 80% of cyanide, and short boiling after a 24 to 48 hour soak also works. Harvard says raw beans simmered at low heat, such as in a slow cooker, will not remove all the lectins. 9 18 11
Canned beans. Harvard says canned beans are cooked and packaged in liquid, so they are low in lectins. USDA values on this page are for beans cooked without salt, so canned beans can be expected to carry more sodium; the amount was not researched. 11 21
| Body | Action | Date |
|---|---|---|
| FDA (US) (United States) | Natural Toxins in Food: lectin (phytohaemagglutinin) in raw or undercooked beans can cause nausea, severe vomiting and diarrhoea; soak beans at least 5 hours then boil in fresh water for at least 30 minutes. The page text names kidney beans. source | 2024-09-26 |
| Oregon State University Extension (US) (United States) | Is there cyanide in lima beans?: commercial US lima beans must have under 200 mg cyanide per kg (usually 100 to 170 mg/kg); boiling for more than 30 minutes in a large excess of water removes about 80% of cyanide. source | 2024 |
| National Kidney Foundation (US) (United States) | Beans: most people with chronic kidney disease not on dialysis or after transplant do not have to limit beans for potassium or phosphorus; dialysis and oxalate stones need individual advice. source | 2023-01-02 |
| NHS (UK) (United Kingdom) | 5 A Day: 80 g of pulses and beans, including butter beans, counts as one portion, but only once a day. source | 2026-06-09 |
| MedlinePlus (US National Library of Medicine) (United States) | Potassium in diet: beans are potassium-rich; people with kidney problems, particularly on dialysis, should not eat too many potassium-rich foods. source | 2026-04-30 |
When to get medical help
- Trouble breathing, swelling of the lips, face or throat, widespread hives, repeated vomiting or collapse after eating lima beans or any bean (possible anaphylaxis): call emergency services (MedlinePlus lists swelling of the throat and trouble breathing as signs of a severe allergic reaction)
- Severe or repeated vomiting, diarrhoea or stomach pain after eating beans that may have been raw or undercooked (the FDA says raw beans can cause severe vomiting and diarrhoea): seek medical care, especially for children, older adults or pregnant women
- Anyone who becomes seriously unwell, or collapses, after eating raw or under-processed lima beans: call emergency services or your local poison centre. (General emergency advice; no lima-bean-specific symptom list was read.)
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
Are raw lima beans poisonous?
How do I make lima beans safe to eat?
Cook them through. Oregon State says boiling for more than 30 minutes in a large amount of water removes about 80% of the cyanide, and that soaking for 24 to 48 hours then boiling briefly in fresh water also works. The FDA lectin advice (for kidney beans) is to soak for at least 5 hours and boil in fresh water for at least 30 minutes. Harvard says low-heat slow cooking does not remove all the lectins. Canned beans are already cooked.
Is cyanide in lima beans dangerous?
In raw or under-processed beans it can be. In US commercial beans the limit is under 200 mg of cyanide per kg and levels are usually 100 to 170 mg/kg, and Oregon State says problems are unlikely if beans are cooked and your diet has enough protein and is not only these beans. We found no published case report of cyanide poisoning from lima beans, which does not prove it never happens.
Are lima beans and butter beans the same thing?
What are lima beans good for?
Do lima beans lower cholesterol?
Do lima beans help with blood sugar or diabetes?
Do lima beans help with weight loss?
Pooled trials of pulses found a very small weight difference, 0.34 kg over about 6 weeks. Lima beans were not tested on their own, and long-term effects were not shown.
Why do lima beans cause gas?
Can you be allergic to lima beans?
It is rare. A 2024 review says most reports for less-common legumes are case reports and most reactions come from cross-reaction with other legumes. In one Delhi survey, 3.4% of asthma and rhinitis patients had a positive skin test to lima bean. Ask an allergist if you have a legume allergy. For trouble breathing or swelling of the face or throat, call emergency services.
Are lima beans OK with kidney disease?
The National Kidney Foundation says most people with chronic kidney disease who are not on dialysis do not have to limit beans for potassium or phosphorus. People on dialysis, or with a history of oxalate stones, should ask their kidney team. MedlinePlus says people with kidney problems, particularly on dialysis, should not eat too many potassium-rich foods.
Are lima beans safe in pregnancy?
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Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from our existing lima beans summary, read the health agency and university pages (FDA, NIDDK, National Kidney Foundation, NHS, MedlinePlus, Harvard, Oregon State University Extension) and searched PubMed for reviews, trials and allergy reports. Only abstracts were read for studies, plus the lima bean passages of one allergy review. USDA nutrient values were carried from our earlier read. Items we could not verify are flagged in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 21
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Abu Risha M, Rick EM, Plum M, et al.. Legume Allergens Pea, Chickpea, Lentil, Lupine and Beyond.. Curr Allergy Asthma Rep. 2024. PMID 38990406. DOI 10.1007/s11882-024-01165-7. (abstract and lima-bean passages of full text (PMC11364600))
- Adeparusi EO.. Effect of processing on the nutrients and anti-nutrients of lima bean (Phaseolus lunatus L.) flour.. Nahrung. 2001. PMID 11379294. DOI 10.1002/1521-3803(20010401)45:2<94::AID-FOOD94>3.0.CO;2-E. (abstract)
- Back S, Yang S, Rossi A, et al.. Effect of Different Types of Whole Dietary Pulses on Established Therapeutic Lipid Targets for Cardiovascular Risk Reduction: An Updated Systematic Review and Dose-Response Meta-Analysis of Randomized Controlled Trials.. J Am Heart Assoc. 2026. PMID 42132198. DOI 10.1161/JAHA.125.046659. (abstract)
- Bielefeld D, Grafenauer S, Rangan A.. The Effects of Legume Consumption on Markers of Glycaemic Control in Individuals with and without Diabetes Mellitus: A Systematic Literature Review of Randomised Controlled Trials.. Nutrients. 2020. PMID 32708949. DOI 10.3390/nu12072123. (abstract)
- Ha V, Sievenpiper JL, de Souza RJ, et al.. Effect of dietary pulse intake on established therapeutic lipid targets for cardiovascular risk reduction: a systematic review and meta-analysis of randomized controlled trials.. CMAJ. 2014. PMID 24710915. DOI 10.1503/cmaj.131727. (abstract)
- Kim SJ, de Souza RJ, Choo VL, et al.. Effects of dietary pulse consumption on body weight: a systematic review and meta-analysis of randomized controlled trials.. Am J Clin Nutr. 2016. PMID 27030531. DOI 10.3945/ajcn.115.124677. (abstract)
- Sievenpiper JL, Kendall CW, Esfahani A, et al.. Effect of non-oil-seed pulses on glycaemic control: a systematic review and meta-analysis of randomised controlled experimental trials in people with and without diabetes.. Diabetologia. 2009. PMID 19526214. DOI 10.1007/s00125-009-1395-7. (abstract)
- Tonini S, Perfetti L, Pignatti P, et al.. Occupational asthma induced by exposure to lima bean (Phaseolus lunatus).. Ann Allergy Asthma Immunol. 2012. PMID 22192973. DOI 10.1016/j.anai.2011.10.009. (title only (details second-hand from PMID 38990406))
- . FDA: Natural Toxins in Food. . . (full-text)
- . GBIF Backbone: Phaseolus lunatus L. (usageKey 5350438). . . (full-text)
- . Harvard T.H. Chan School of Public Health, The Nutrition Source: Lectins. . . (full-text)
- . MedlinePlus: Folic acid in the diet. . . (full-text)
- . MedlinePlus: Food allergy. . . (full-text)
- . MedlinePlus: Potassium in diet. . . (full-text)
- . NHS: 5 A Day, what counts?. . . (full-text)
- . NIDDK: Gas in the digestive tract, eating, diet and nutrition. . . (full-text)
- . National Kidney Foundation: Beans. . . (full-text)
- . Oregon State University Extension: Is there cyanide in lima beans?. . . (full-text)
- . PubChem: Linamarin (CID 11128). . . (full-text)
- . USDA FoodData Central: Lima beans, large, mature seeds, raw (FDC 174252). . . (carried forward from our own earlier read)
- . USDA FoodData Central: Lima beans, large, mature seeds, cooked, boiled, without salt (FDC 174253). . . (carried forward from our own earlier read)
Where to buy
Check the label first. Whatever you buy, look for these:
- A recent packed-on date: very old dried beans cook unevenly
- Organic or not, and the country of origin
- Whether you want dried or canned
- Soak and cook thoroughly; some raw beans are unsafe
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
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