Canned butter beans (lima beans), reheated and drained, are a convenient source of plant protein, fibre, folate, potassium, and iron. Their creamy, starchy texture makes them particularly satisfying and they absorb flavours from sauces and stews well. Draining removes much of the canning liquid sodium.
Add to soups and stews in the final 5 minutes as they are already cooked; over-heating causes them to disintegrate. Mash with olive oil, garlic, and lemon for a quick white bean spread.
Where Beans, butter, canned, re-heated, drained Stands Out
Macronutrients per 100g
Glycemic Index & Load
Low GI food — causes a slow, steady rise in blood sugar. Ideal for sustained energy, blood glucose control, and reducing insulin demand.
Glycemic Load (GL = GI × carbs ÷ 100) accounts for portion size. A low GL means this food has minimal real-world blood sugar impact.
Vitamins & Minerals
| Nutrient | Per 100g | % Daily Value* | Level |
|---|---|---|---|
| Potassium | 290 mg | 15% | |
| Phosphorus | 68.0 mg | 10% | |
| Magnesium | 27.0 mg | 7% | |
| Calcium | 15.0 mg | 2% | |
| Folate | 12.0 µg | 6% | |
| Selenium | 3.00 µg | 5% | |
| Iron | 1.50 mg | 11% | |
| Niacin equivalents (NE) | 1.10 mg | 7% | |
| Zinc | 0.600 mg | 6% | |
| Vitamin E (alpha-TE) | 0.330 mg | 3% | |
| Manganese | 0.300 mg | 15% | |
| Niacin (B3) | 0.200 mg | 1% | |
| Copper | 0.140 mg | 14% | |
| Vitamin B6 | 0.050 mg | 4% | |
| Thiamin (B1) | 0.050 mg | 5% | |
| Riboflavin (B2) | 0.030 mg | 2% | |
| Vitamin A (RE) | 0.000 µg | 0% | |
| Vitamin B12 | 0.000 µg | 0% | |
| Vitamin C | 0.000 mg | 0% | |
| Vitamin D | 0.000 µg | 0% | |
| Polyunsaturated fat (PUFA) | 0.200 g | — | |
| Trans fat | 0.000 g | — | |
| Sucrose | 1.10 g | — | |
| Glucose (dextrose) | 0.000 g | — | |
| Maltose | 0.000 g | — | |
| Fructose | 0.000 g | — | |
| Cholesterol | 0.000 mg | — | |
| Retinol (vitamin A) | 0.000 µg | 0% |
* % Daily Value is the proportion of an adult
EU Nutrient Reference Value (NRV) supplied by 100g of this food.
NRVs are the labelling standard — the same basis as the “%RI” figures printed on
food packaging — so these percentages are directly comparable with a shop label.
They are a single adult figure and do not vary by age or sex, which is why they
sometimes differ from UK dietary reference values: the NRV for vitamin C is 80mg
where the UK RNI is 40mg. When Nutriofia assesses your own intake in the
reports and trackers, it uses the age- and sex-specific UK values instead.
Fibre is shown without a percentage. Our fibre values use the UK
Englyst NSP method, while the published 30g daily goal is an AOAC figure — the two
are measured differently and a single percentage would mislead.
How we source and normalise our data →