What Is the Difference Between Lima Beans & Edamame?
When planning out a healthy diet, experts recommend lots of fruits and vegetables, including legumes. Legumes are rich sources of fiber, protein and complex carbohydrates, making them ideal for a balanced diet. While lima beans and edamame are both legumes, they are very different in presentation, taste and nutrition.
The beginning of the differences between lima beans and edamame starts with their origins. Lima beans are native to South America and are common in Peruvian, Argentinian and even Mexican cuisine. Edamame, on the other hand, originated in Asia with great popularity in Japan, Korea and China.
The lima bean, sometimes called a butter bean in the Southern region of the United States, is a small kidney-shaped legume typically light or spotted in color. They can be widely purchased dried to be boiled before consuming. Edamame is small and bright green, found on market shelves still in the pods, which look similar to large pea pods.
Lima beans, when cooked properly, have a thin skin and medium-soft interiors. There is a reason they are called butter beans: They have a slight flavor with a smooth texture much like butter. Edamames must be chewed more because they are harder and have a slightly sweet taste.
Edamame has twice the protein of lima beans and almost half the carbohydrates, which makes it a dieter's dream snack. However, the lima bean has 18 percent fewer calories than edamame and is fat free. Lima beans also pack more vitamin A, vitamin C and iron than edamame.
Epsom Salt Affect The Speed Of Growth In Lima Beans?
Epsom salt contains magnesium sulfate, which is a water-soluble form of magnesium. While chlorophyll and photosynthesis are vital to the lima beans, they do not regulate the growth speed of the plants. A green lima bean plant does not benefit from an Epsom salt application. Magnesium deficiency in lima beans first shows up as yellow leaves with green veins. Symptoms can also be a result of excess boron or manganese in the soil as well, so testing the soil before adding Epsom salt or other amendments is recommended. Dolomitic lime or potassium magnesium sulfate adds more magnesium to the soil for the long term. Many fertilizers and soil amendments contain nitrogen. Because of this ability, lima beans do not normally benefit from adding nitrogen fertilizers. The plant produces fewer bean pods as it puts energy into producing the lush foliage.
- University of Delaware, College of Agriculture and Natural Resources: Lima Beans
- United States Department of Agriculture: Keen on Beans: Nutritious Fresh Soybean a Community, Farmer Favorite
- Self: Nutrition Data, Edamame
- Self: Nutrition Data, Lima beans
- Floridata: Phaseolus Lunatus
- University of Wisconsin Extension: Soil and Applied Magnesium
- WSU Puyallup Research and Extension Center: Garden Myths, Epsom Salts
- University of Wisconsin Extension: Handbook of Bean Diseases