Lima Bean: Intolerance & Allergy

The lima bean (Phaseolus lunatus), also known as the giant or moon bean, is believed to have originated in Peru. These are very large white bean seeds that were once cultivated by the Incas. Through the slave traders, the lima bean then spread around the world, offering not only a variety of uses in the kitchen, but also health benefits.

Here’s what you should know about the lima bean

The lima bean (Phaseolus lunatus), also known as the giant or moon bean, is believed to have originated in Peru. The lima bean belongs to the legume family and is genetically related to the green common bean. It is native to Central America and the Andean region of South America. It is believed to have been cultivated twice independently. The large-seeded lima bean was cultivated in the Andes around 2,000 BC and the small-seeded lima bean was cultivated in Central America around 800 BC. Over the centuries, it spread as far as North America. The Spanish brought it to Europe in the 16th century. Today, the lima bean is mainly cultivated in the highlands of northern Peru. The lima bean needs a certain amount of warmth to fully ripen. Therefore, cultivation in Central Europe is only possible with little economic success. There is a small as well as a larger subspecies of the bean. The larger species is the lima bean and the smaller is the moon bean. The lima bean can grow 5 to 15 centimeters long. It is white, cream or dark in color as well as kidney-shaped, oval to round. After cooking, the bean, which is mild in flavor, retains its shape, making it an ideal accompaniment to a soup, stew or salads, but the core becomes soft and mealy. The lima bean therefore reaches the stores in Germany mostly as an imported product and in a dried state. Canned products usually come from France, Italy, India or Africa.

Significance for health

Lima bean has numerous health benefits. For example, it is an excellent source of vegetable protein for vegans and vegetarians. The proteins from the bean are also digested by the body better than protein sources from meat. Lima bean contains all the amino acids needed by the body. Since it is also very filling, it is suitable for people who want to keep their weight under control. In addition, lima bean is an optimal source of iron, which is one of the trace elements essential for life. As a component of the blood pigment hemoglobin, it plays a very important role in blood formation and oxygen transport in the blood. The vital substance is also indispensable for a well-functioning immune system, the maintenance of performance and concentration. The body cannot produce iron itself, so it must be ingested regularly with food. Furthermore, the lima bean contains a lot of fiber, which is important for digestion and the intestines. Fiber helps with constipation or diseases such as colon cancer. The lima bean also contains anthocyanins, a natural antioxidant. Antioxidants fight off free radicals in the body, which can damage cells. The important mineral substances calcium, magnesium as well as phosphorus have a positive effect on the bones, muscles and heart.

Ingredients and nutritional values

Lima bean is rich in valuable minerals and fiber. It has a high content of protein and contains many vitamins. The nutrient content is about the same as that of the green bean, to which the lima bean is related, but it is easier to digest. Due to its high fiber and protein content, lima bean is very satiating. The high iron content is also particularly noteworthy. With its low fat content and few calories, the lima bean is suitable for consumption during a diet. The dark-colored seeds of the lima bean contain prussic acid in a concentration that is dangerous to health. The seeds with the white shell, on the other hand, are considered safe.

Intolerances and allergies

The lima bean comes in dark and white types. In Germany, the white variety is usually offered, since the dark bean seeds contain substances that can produce hydrocyanic acid.Although these are partially flushed out by boiling and washing, only the white lima bean is considered actually harmless. This should therefore be preferred. Some people also get flatulence etc. after eating legumes. This can be prevented if fennel or ginger is added during cooking. Otherwise, lima bean is the most digestible type among the well-known beans. It is velvety and tender in consistency as well as aromatic in taste.

Purchasing and kitchen tips

For the storage of lima bean at home, some things should be taken into account: In the case of a canned or frozen product, the printed best-before date provides an indication of how long the bean can be used. After this time, consumption is not recommended, as overcooked lima beans hardly soften when cooked, even with a longer cooking time. The lima bean in the dried form should be stored tightly closed. In this way, the lima bean can be stored for up to one year. Once a can of lima bean has been opened, it should be consumed as soon as possible. Whether it is a bean salad, a delicious stew or a tasty main dish with the beans, the legumes are nutritious, taste very good and can be combined in many ways.

Preparation tips

Since the taste of lima bean is rather mild and subtle, it can be used in the kitchen for various dishes. For example, it fits well in a classic stew, soup or Indian curry dish due to its consistency and the fact that it keeps its shape. The lima bean harmonizes equally well in a pasta and potato salad, perfectly complements a leaf salad and other fresh ingredients, and can also be used in a spicy tomato sauce. It also works well as a side dish to various meat or fish dishes. The lima bean may be seasoned generously. Especially well fit lemon juice, garlic and various herbs. This allows you to vary according to your own taste. Before cooking, the lima bean must be soaked for about ten hours, as is the case with all legumes. The volume increases by about half. The cooking time after soaking is about one hour. As for the preparation of different dishes with the lima bean, it is allowed to be experimental and give free rein to creativity. The lima bean is unobtrusive in taste and therefore adapts to a wide variety of dishes, so what tastes good is allowed. The possible combinations with the lima bean are almost unlimited. Lima beans also make a delicious accompaniment to fish and meat.