Lima bean 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",
Lima bean high-quality protein. Lima beans contain both soluble fiber, which helps regulate blood sugar levels and lowers cholesterol, and insoluble fiber, which aids in the prevention of constipation, digestive disorders, irritable bowel syndrome and diverticulitis. In the United States, when lima beans are served mixed with sweet corn, it is called succotash. The most abundant mineral in the raw lima bean is potassium, followed by calcium, phosphorus, magnesium, sodium, and iron. When lima beans germinate, there is increased calcium and phosphorus. Additionally, it is a good source of Vitamin B-6. Like many beans, raw lima beans are toxic (containing e.g. phytohaemagglutinin)