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 Bests of Low GI Foods:
 Garbanzo Beans
 O  Cicer arietinum
 O  Fabaceae Family
  Food: Garbanzo Beans
  Glycemic Index Value: 28
Glycemic Index Range:
 Garbanzo beans:
 O  are a good source of fiber
 O  are a good source of zinc and protein
 O  are useful as a meat substitute
 O  contain no cholesterol

 GI Rating of the Beans, Peas
 GI Value of Lima Beans

  Food Lima Beans
  Glycemic Index Value:  
  Glycemic Index Range:
  Low GI foods = GI value less than 55
Medium GI foods = GI value between 55 and 69
High GI foods  = GI value greater than 70

 Food's Personality: Beans

Lima Beans
 O  Beans are from the the genus Phaseolus in the pea family.
 O  Beans generally are warm-season annuals.
 O  Beans are excellent antioxidants, especially Kidney, Pinto, and Black varieties.
 O  Beans are useful as a meat substitute.
 O  Beans contain no cholesterol.
 O  Beans are the perfect food for a fat-restricted diet.
 O  Beans are one of the richest sources of fiber.
 O  Dried beans are rich in protein, calcium, phosphorus, iron, and B Vitamins.
 O  You can Store fresh beans in a tightly covered container in the refrigerator for up to 5 days.
 O  The flatulence caused by dried beans is created by oligosaccharides, complex indigestible  sugars that are fermented by friendly bacteria resulting in gas.
 O  Beano, an enzyme supplement, can break down gas-producing substances in the beans.
 O  If beans bother your digestive system, try canned beans, or get exercise.
 O  The Greeks and Romans used the broad bean for balloting—black seeds to signify opposition and white seeds agreement.
 O  The Aztecs in Mexico used beans as a staple food in the 10th century.
 The Incas introduced beans to South America.

 Lima Beans :
 O  The lima bean or butter bean (Phaseolus lunatus, Fabaceae)also known as Haba bean, Burma bean,Rangood bean, Madagascar bean, Paiga, Paigya, prolific bean, civet bean and sugar bean.
 O  The lima bean is of Andean and Mesoamerican origin.
 O  The lima bean is eaten both immature as a fresh vegetable and mature as a dry pulse.
 O  Immature lima beans are one of the principal ingredients of succotash.
 O  Dry lima beans require lengthy soaking of about twelve hours and thorough cooking. Both soaking water and cooking water should be discarded to eliminate flatulence-inducing oligosaccharides.
 O  Youngest shoots and seeds of Lima beans contain glucoside linamarin, which gives off hydrogen cyanide.


 Glycemic Value of the other Beans, Peas:
  Baked Beans canned
Black Beans (South American)
Black Eyed Beans
Broad Beans (Canada)
Brown Beans (South Africa)
Butter beans (Canada)
Butter beans (South Africa)
Chick peas dried boiled (Canada)
Garbanzo Beans
Haricot/Navy Beans
Hummus (chickpea salad dip)
Jelly Beans

Kidney Beans boiled (Canada)
Kidney Beans boiled (India)
Kidney Beans boiled (USA)
Kidney Beans canned
Lentils boiled (Canada)
Lentils boiled (USA)
Lentils green/canned in brine
Lentils green/dried/boiled (Canada)
Lentils red/split/boiled 25 min
Marrowfat peas dried/boiled (Canada)
Marrowfat peas dried/boiled (USA)
Mung Beans
Navy Beans
Pinto Beans canned
Red kidney beans soaked overnight/boiled 60 min
Soy Beans
Split pea (Wil-Pak- USA)
Split peas yellow boiled
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Glycemic Index for Lima Beans , GI Value of Lima Beans  Glycemic Response to Lima Beans , Effect of Carbs in Lima Beans  on Blood Glucose, Glycemic Index Information for all Types of Lima Beans , Nutritional value of Lima Beans
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