Lima bean

Lima beans can start when your baby is ready for solids, usually around 6 months. Cook them all the way through, since raw or underdone lima beans can make people sick.

Lima beans are native to Central and South America. The name comes from Lima, the capital of Peru. The bean also goes by other names, such as Burma bean, Christmas bean, garrofon, pallar and sieva bean. The lima and the butter bean are one and the same legume. Color, shape and taste vary by type. All are creamy, starchy and nutty.

It is rich in plant protein and fiber. It contains folate, most B vitamins, and choline, which supports brain health. It is also rich in iron and zinc, two nutrients that often run short in babies' diets.

Cooking well

Lima beans should never be eaten before they are fully cooked. Raw or undercooked beans can cause illness. Cook them until completely soft.

Iron absorption

Serve them with vitamin C-rich foods like berries, broccoli, cauliflower, citrus or bell pepper, so more of the bean iron is absorbed.

Start small

Because the fiber content is high, begin with small portions. If digestion is upset, cut the portion and raise it slowly.

Lima beans are small and round, and they can be firm when raw or undercooked. These traits raise the choking risk. Before 12 months, serve them mashed or gently flattened. Stay close at meals, within arm's reach.

Lima bean rarely triggers allergy, yet some reactions are on record. Anyone with a soy or other legume allergy may be more likely to react, although that seems uncommon. Those allergic to mesquite pollen may get oral allergy syndrome when eating lima beans. The sign is usually brief itching, tingling or burning in the mouth. Keep the first few servings small and raise them slowly if there is no reaction.