are lima beans a vegetable,or a bean(legume)?,plus a carb question
larry
If it's a veggie, does it have less carbs then a kidney bean
Gary
>
> title says it all
>
> If it's a veggie, does it have less carbs then a kidney bean
Lima beans are a good, natural food. Just eat the darn things
occasionally and stop worrying about the fad-diet stuff. >:-[]
"Lima beans contain a good amount
of protein, phosphorus, potassium and iron"
Dimitri
"larry" <che...@swbell.net> wrote in message
news:d4285482.04052...@posting.google.com...
> title says it all
>
> If it's a veggie, does it have less carbs then a kidney bean
Legume.
Dimitri
beans
These seeded pods of various LEGUMES are among the oldest foods known to
humanity, dating back at least 4,000 years. They come in two broad
categories - fresh and dried. Some beans, such as BLACK-EYED PEAS, LIMA
BEANS and CRANBERRY BEANS, can be found in both fresh and dried forms. Fresh
beans are those that are commercially available in their fresh form and are
generally sold in their pods. The three most commonly available fresh-bean
varieties are GREEN BEANS (eaten with their shell or pod) and lima beans and
FAVA (or broad) BEANS, which are eaten shelled. Store fresh beans in a
tightly covered container in the refrigerator up to 5 days; after that, both
color and flavor begin to diminish. If cooked properly, fresh beans contain
a fair amount of vitamins A and C; lima beans are also a good source of
protein. Dried beans are available prepackaged or in bulk. Some of the more
popular dried beans are BLACK BEANS, CHICKPEAS, KIDNEY BEANS, PINK BEANS and
PINTO BEANS. Dried beans must usually be soaked in water for several hours
or overnight to rehydrate them before cooking. Beans labeled "quick-cooking"
have been presoaked and redried before packaging; they require no presoaking
and take considerably less time to prepare. The texture of these "quick"
beans, however, is not as firm to the bite as regular dried beans. Store
dried beans in an airtight container for up to a year. The flatulence caused
by dried beans is created by oligosaccharides, complex sugars that - because
they're indigestible by normal stomach enzymes - proceed into the lower
intestine where they're eaten (and fermented) by friendly bacteria, the
result of which is gas (see DIGESTIVE ENZYMES). Dried beans are rich in
protein, calcium, phosphorus and iron. Their high protein content, along
with the fact that they're easily grown and stored, make them a staple
throughout many parts of the world where animal protein is scarce or
expensive. See also ADZUKI; CANNELLINI; FERMENTED BLACK BEANS; FRENCH BEAN;
GREAT NORTHERN; MARROW BEANS; MUNG; NAVY; PEA BEAN; PIGEON PEA; RED BEANS;
RUNNER; SOYBEAN; SPROUTS; WHITE BEAN; WINGED; YARD-LONG.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD
LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.
lima bean
[LY-muh]
This New World bean was named for Lima, Peru, where it was found as early as
1500. There are two distinct varieties of lima - the Fordhook and the baby
lima (and Fordhooks are not adult baby limas). Both are pale green,
plump-bodied and have a slight kidney-shape curve. The Fordhook is larger
and plumper than the baby lima. It also has a fuller flavor than its smaller
relative. Fresh limas are available from June to September. They're usually
sold in their pods, which should be plump, firm and dark green. The pods can
be refrigerated in a plastic bag for up to a week. They should be shelled
just before using. Frozen lima beans are available year-round and are
labeled according to variety (Fordhook or baby). Canned and dried limas are
usually labeled "jumbo," "large" or "small," a designation that relates to
size and not variety. In the South, dried limas are frequently referred to
as butter beans . When mottled with purple they're called calico or
speckled butter beans . A traditional way to serve limas is with corn in
SUCCOTASH. They're also used alone as a side dish, in soups and sometimes in
salads. Lima beans contain a good amount of protein, phosphorus, potassium
and iron. The lima is also called the Madagascar bean . See also BEAN.
Jerry Avins
> title says it all
>
> If it's a veggie, does it have less carbs then a kidney bean
All beans are vegetables; to be more specific, leguminous vegetables.
USDA figures for 100 grams of frozen baby limas:
105 calories
6.65 grams of protein
.30 total grams of fat
19.45 grams total carbohydrate
28 milligrams of calcium
1.96 milligrams of magnesium
112 milligrams of phosphorous
411 milligrams of potassium
265 milligrams of sodium
and more too tedious to type.
There are different figures for canned and fresh, large, fordhook, and
more. You can find out more than you want to know about more than you
thought existed at http://www.nal.usda.gov/fnic/foodcomp/. Download the
database at http://www.nal.usda.gov/fnic/foodcomp/srch/search.htm, along
with the program to read it.
My pet peeve: Please put the question in the text. I rarely read the
subject line; I just hit next.
Jerry
--
Engineering is the art of making what you want from things you can get.
¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯¯
Shawn Hearn
che...@swbell.net (larry) wrote:
> title says it all
>
> If it's a veggie, does it have less carbs then a kidney bean
You would do well to learn how to look up information on Google.
Questions such as this can easily be looked up via the web.
Gary
Well, I just looked it up in my calorie count book...
Starting with dried kidney beans and lima beans, both are so close that
there isn't much difference between the two with carbs, protein, fat etc
Starting with 8oz of each bean, cooked in water and drained:
Type calories protein carbs fat fiber
---- -------- ------- ----- --- -----
Kidney 268 17.7 48.5 1.1 3.4
Lima 278 15.5 53.6 .7 4.7
ghi...@ix.netcom.com
You nailed it. All bean and the ones called "peas" are high carb,
therefore of concern to diabetics. I can have about 1/2 cup serving
and stay within my blood sugar spike limits, assuming that before the
meal, I am down to 100 or so.
Your system will try to convert the carbs to glycogens and feed them
to the muscules. That's the insulin problem. Diabetics don't do that
as well as normal folks. The excess carbs, reflected in high blood
sugar, will be filtered out by the liver and turned into fat. Hence
the LoCarb diet craze. Folks who are not overweight and/or diabetic
can eat all the beans they want. They are a great source of energy,
and food nutrients. If you have a problem, eat them anyway, just eat
less.
On Sun, 23 May 2004 13:39:47 GMT, Gary <g.ma...@worldnet.att.not>
wrote: