2. Lima Beans
Lima beans have quite a few nicknames. They’re also referred to as phaseolus lunatus, butter bean, sleva bean, or even Madagascar bean! While they might not be that popular, they definitely should be! These beans are often used in the Native American dish succotash which mixes lima beans and corn, but the options for mixing them into other dishes are endless. Since they are part of the overarching legumes family lima beans reap a lot of the same benefits, mainly that they are a good source of fiber, magnesium, and protein, but also low in fat. And unlike some of the other options on this list, lima beans are a great way for vegans and vegetarians to get their iodine.
On top of all that, they’re also packed with iodine. Dr. Axe lists 1-cup of cooked lima beans are containing 16-micrograms of iodine which is about 10-percent of the daily recommended amount. However it is important to note that the content of iodine in these beans isn’t as reliable. “Due to the variation of iodine in soil, irrigation water and fertilizers, the amount of iodine can vary in fruits and vegetables,” says Healthline.