Overview
About Lima beans
Lima beans (butter beans) are a high-FODMAP legume built on GOS, the fermentable fibre that makes beans gassy, and they also run high in salicylates, high in nickel and high in lectins while rating poorly for SIBO.
There is a second reason to respect them: raw or undercooked lima beans contain natural cyanogenic compounds, so they must always be boiled thoroughly before eating.
Sensitivities
How Lima beans scores
Watch for
What trips people up
- High in GOS, the fermentable carbohydrate that causes the gas and bloating beans are known for
- High in salicylates, a trigger if you react to aspirin or salicylate-rich foods
- High in nickel and lectins, and poor for SIBO
- Never eat lima beans raw: they hold cyanogenic glycosides that thorough cooking breaks down
Diet fit
Where it fits
Swap ideas
More alternatives
FAQ
Common questions about Lima beans
Are lima beans low FODMAP?
No. Lima beans (butter beans) are high FODMAP because of their GOS content, so they commonly cause gas and bloating. Edamame, tofu and quinoa are lower-FODMAP ways to keep plant protein on the plate.
Do lima beans need to be cooked before eating?
Yes, always. Raw and undercooked lima beans contain cyanogenic glycosides that release small amounts of cyanide, so they must be boiled thoroughly (never eaten raw or from a quick soak). Proper cooking makes them safe.
Why do butter beans give me gas?
Butter beans are just another name for lima beans, and like other beans they are high in GOS. Your body cannot digest GOS, so it ferments in the large intestine and produces gas. Rinsing canned beans and keeping the portion small helps a little, but the GOS stays.
References
Read the background
Ratings reflect the Triggerbites ingredient database and may vary with portion size and preparation.