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    Lime

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    Limes are small round citrus fruits that are high in vitamin C and acids. There are several species of lime trees including key limes, Persian limes, and kaffir limes. Limes are used widely in cooking for their sour flavor in dishes from Mexico, Southeast Asia, and India. They are also a common ingredient in cocktails to provide flavor and sourness. Limes have various nutritional and health benefits from their phytochemicals, though contact with lime peel or juice can cause skin issues in sunlight due to phototoxic compounds.

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    Lime

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    316 views8 pages
    Limes are small round citrus fruits that are high in vitamin C and acids. There are several species of lime trees including key limes, Persian limes, and kaffir limes. Limes are used widely in cooking for their sour flavor in dishes from Mexico, Southeast Asia, and India. They are also a common ingredient in cocktails to provide flavor and sourness. Limes have various nutritional and health benefits from their phytochemicals, though contact with lime peel or juice can cause skin issues in sunlight due to phototoxic compounds.

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    Limes are small round citrus fruits that are high in vitamin C and acids. There are several species of lime trees including key limes, Persian limes, and kaffir limes. Limes are used widely in cooking for their sour flavor in dishes from Mexico, Southeast Asia, and India. They are also a common ingredient in cocktails to provide flavor and sourness. Limes have various nutritional and health benefits from their phytochemicals, though contact with lime peel or juice can cause skin issues in sunlight due to phototoxic compounds.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    316 views8 pages

    Lime

    Uploaded by

    ajax
    Limes are small round citrus fruits that are high in vitamin C and acids. There are several species of lime trees including key limes, Persian limes, and kaffir limes. Limes are used widely in cooking for their sour flavor in dishes from Mexico, Southeast Asia, and India. They are also a common ingredient in cocktails to provide flavor and sourness. Limes have various nutritional and health benefits from their phytochemicals, though contact with lime peel or juice can cause skin issues in sunlight due to phototoxic compounds.

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    Limes are a rich source of vitamin C and are often used to accent flavors in foods and beverages. There are several species of citrus trees whose fruits are called limes. However, many lime varieties are actually hybrids of different citrus fruits.

    Some of the different types of limes mentioned include Key lime, Persian lime, Kaffir lime, desert lime, musk lime, and Spanish lime.

    During the 19th century, British sailors were issued limes to help prevent scurvy, a disease caused by vitamin C deficiency. Consuming limes helped sailors remain at sea for longer periods without contracting scurvy.

    Lime and blossom

    Kaffir lime fruit

    A lime (from French lime, from Arabic līma, from Persian līmū, "lemon")is a
    hybrid citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in)
    in diameter, and contains acidic juice vesicles.

    There are several species of citrus trees whose fruits are called limes, including
    the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are
    a rich source of vitamin C, sour and are often used to accent the flavours of foods
    and beverages. They are grown year-round. Plants with fruit called "limes" have
    diverse genetic origins; limes do not form a monophyletic group.

    Plants known as "lime”

    The difficulty in identifying exactly which species of fruit are called lime in different
    parts of the English-speaking world (and the same problem applies to homonyms in
    other European languages) is increased by the botanical complexity of
    the citrus genus itself, to which the majority of limes belong. Species of this genus
    hybridise readily, and it is only recently that genetic studies have started to throw
    light on the structure of the genus. The majority of cultivated species are in reality
    hybrids, produced from the citron (Citrus medica), the mandarin orange (Citrus
    reticulata), the pomelo (Citrus maxima) and in particular with many lime varieties,
    the micrantha (Citrus micrantha).

     Australian limes (former Microcitrus and Eremocitrus)


     Australian desert lime (Citrus glauca)
     Australian finger lime (Citrus australasica)
     Australian lime (Citrus australis)
     Blood lime (red finger lime × (sweet orange × mandarin) )
     Kaffir lime (Citrus hystrix); a papeda relative, is one of three most widely
    produced limes globally.
     Key lime (Citrus × aurantifolia=Citrus micrantha × Citrus medica) is also one of
    three most widely produced limes globally.
     Musk lime (calamondin, Citrofortunella mitis), a kumquat × mandarin hybrid
     Persian lime (Citrus × latifolia) a key lime × lemon hybrid, is the single most
    widely produced lime globally, with Mexico being the largest producer.
     Rangpur lime (Mandarin lime, lemandarin, Citrus limonia), a mandarin orange ×
    citron hybrid
     Spanish lime (Melicoccus bijugatus); not a citrus
     Sweet lime etc. (Citrus limetta, etc.); several distinct citrus hybrids
     Wild lime (Adelia ricinella); not a citrus
     Wild lime (Zanthoxylum fagara); not a citrus
     Limequat (lime × kumquat)

    Note that the tree species known in Britain as lime trees (Tilia sp.), called linden in
    other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.
    History

    Although the precise origin is uncertain, wild limes are believed to have first grown
    in Indonesia or Southeast Asia, and then were transported to the Mediterranean
    region and north Africa around 1000 CE.

    To prevent scurvy during the 19th century, British sailors were issued a daily
    allowance of citrus, such as lemon, and later switched to lime. The use of citrus was
    initially a closely guarded military secret, as scurvy was a common scourge of various
    national navies, and the ability to remain at sea for lengthy periods without
    contracting the disorder was a huge benefit for the military. The British sailor thus
    acquired the nickname, "Limey" because of their usage of limes.

    In 2016, global production of lemons and limes was 17.3 million tonnes, led
    by India with 17% of the world total (table). Mexico and China were other major
    producers.

    Uses

    Zesting a lime

    Limes have higher contents of sugars and acids than lemons do.[2] Lime juice may be
    squeezed from fresh limes, or purchased in bottles in both unsweetened and
    sweetened varieties. Lime juice is used to make limeade, and as an ingredient
    (typically as sour mix) in many cocktails.

    Lime pickles are an integral part of Indian cuisine. South Indian cuisine is heavily
    based on lime; having either lemon pickle or lime pickle is considered an essential
    of Onam Sadhya.
    In cooking, lime is valued both for the acidity of its juice and the floral aroma of
    its zest. It is a common ingredient in
    authentic Mexican, Vietnamese and Thai dishes. Lime soup is a traditional dish from
    the Mexican state of Yucatan. It is also used for its pickling properties in ceviche.
    Some guacamole recipes call for lime juice.

    The use of dried limes (called black lime or loomi) as a flavouring is typical
    of Persian cuisine and Iraqi cuisine, as well as in Persian Gulf-style baharat (a spice
    mixture that is also called kabsa or kebsa).

    Lime is an ingredient of many cuisines from India, and many varieties of pickles are
    made, e.g. sweetened lime pickle, salted pickle, and lime chutney.

    Key lime gives the character flavoring to the American dessert known as Key lime
    pie. In Australia, desert lime is used for making marmalade.

    Lime is an ingredient in several highball cocktails, often based on gin, such as gin
    and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is also considered a
    key ingredient in margaritas, although sometimes lemon juice is substituted.

    Lime extracts and lime essential oils are frequently used in perfumes, cleaning
    products, and aromatherapy.

    Nutrition and research

    Nutrition of limes, raw

    Limes, whole and in cross section

    Nutritional value per 100 g (3.5 oz)


    Energy 126 kJ (30 kcal)

    Carbohydrates 10.5 g

    Sugars 1.7 g

    Dietary fiber 2.8 g

    Fat 0.2 g

    Protein 0.7 g

    Vitamins Quantity

    %DV†

    Thiamine (B1) 3%

    0.03 mg

    Riboflavin (B2) 2%

    0.02 mg

    Niacin (B3) 1%

    0.2 mg

    Pantothenic acid (B5) 4%

    0.217 mg

    Vitamin B6 4%
    0.046 mg

    Folate (B9) 2%

    8 μg

    Vitamin C 35%

    29.1 mg

    Minerals Quantity

    %DV†

    Calcium 3%

    33 mg

    Iron 5%

    0.6 mg

    Magnesium 2%

    6 mg

    Phosphorus 3%

    18 mg

    Potassium 2%

    102 mg

    Sodium 0%

    2 mg
    Other constituents Quantity

    Water 88.3 g

    Full Link to USDA Database entry

     Units
     μg = micrograms • mg = milligrams
     IU = International units

    †Percentages are roughly approximated


    using US recommendations for adults.
    Source: USDA Nutrient Database

    Raw limes are 88% water, 10% carbohydrates and less than 1% each
    of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per
    100 g serving is significant for nutrition, with other nutrients present in low DV
    amounts (table). Lime juice contains slightly less citric acid than lemon juice (about
    47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the
    amount of citric acid found in orange juice.

    Phytochemicals

    Lime flesh and peel contain diverse phytochemicals,


    including polyphenols and terpenes, many of which are under basic researchfor their
    potential properties in humans.

    Dermatitis

    When human skin is exposed to ultraviolet light after contact with lime peel or juice,
    a reaction known as phytophotodermatitis can occur, which can cause darkening of
    the skin, swelling or blistering. Bartenders handling limes and other citrus fruits
    when preparing cocktails may develop phytophotodermatitis due to the high
    concentration of furocoumarins and other phototoxic coumarins in limes. The main
    coumarin in limes is limettin which has manifold higher content in peels than in pulp.
    Persian limes have a higher content of coumarins and potentially greater
    phototoxicity than do Key limes.

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