Classical Ayurvedic Profile & Preparation
Lima bean is a traditional Ayurvedic legume valued for its sweet, astringent taste and neutral potency.
Traditional Preparation (Samskara)
Buttery when well cooked, risky when not — lima beans must be boiled thoroughly with the first water discarded. Then they are the softest of the big beans.
Classical Provenance: Maharashtrian / South Indian regional use.
Synergistic Combinations (Samyoga)
- pavta bhaji with goda masala (Maharashtrian)
- double-bean curry (South)
- with garlic and ajwain as always
Contraindications & Viruddha Āhāra (Food Incompatibilities)
- Contraindication: undercooked beans (cyanogenic glycosides — always boil well, water discarded)
- Contraindication: vata excess / gas-prone
- Contraindication: weak digestion
Verified USDA Nutrition Facts for Lima bean
Complete macronutrient, vitamin, and mineral profile per 100 grams and per 1/4 cup dry (50g):
