Listing description
A lime (from Arabic and French lim)[1] is a hybrid citrus fruit, which is typically round, lime green, 3–6
centimetres (1.2–2.4 in) in diameter, and
containing 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.
Detailed description
Limes are an
excellent source of vitamin C, and are often used
to accent the flavours of foods and beverages. They are grown year-round in tropical climatesand are usually
smaller and less sour than lemons, although varieties may differ in sugar and
acidic content.[2] Plants with fruit
called "limes" have diverse genetic origins; limes do not form a monophyletic group.
Plants known as "lime"
·
Key lime (Citrus aurantifolia=Citrus micrantha x Citrus medica[3][4][5]); also called Mexican,
West Indian, or bartender's lime.
·
Spanish lime (Melicoccus bijugatus);
also calledmamoncillo, mamón, ginep, quenepa, or limoncillo); not a citrus.
·
Sweet lime etc. (Citrus limetta etc.); assorted citrus hybrids)
including varieties called sweet lemon, sweet limetta or Mediterranean sweet
lemon, lumia, Indian or Palestinian sweet lime.
·
Wild lime (Adelia
ricinella); not a citrus.
The tree known in
Britain as the lime tree (Tilia sp.), called the linden in other
dialects of English, is a broadleaf temperate plant unrelated to the citrus
fruits.
History
Limes were first
grown[when?] on a large scale in
southern Iraq and Persia, and the fruit was first grown commercially in what
is today southern Iraq (Babylonia).[7]
To prevent scurvy during the 19th
century, British sailors were issued a daily
allowance of citrus, such as lemon, and later switched to lime.[8] 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.[9]
Uses
Lime juice may be
squeezed from fresh limes, or purchased in bottles in both unsweetened and
sweetened varieties. Lime juice is used to makelimeade, 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. It is also
used for its pickling properties inceviche. 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 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.
sweetenedlime pickle, salted pickle, and lime chutney.
Key lime gives the
character flavouring 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.
Health effects and research
Nutritional value
|
Limes, raw
|
|
|
Lime fruits, in cross section
and whole
|
|
|
Nutritional value per 100 g
(3.5 oz)
|
|
|
126 kJ (30 kcal)
|
|
|
10.5 g
|
|
|
1.7 g
|
|
|
2.8 g
|
|
|
0.2 g
|
|
|
0.7 g
|
|
|
(3%)
0.03 mg
|
|
|
(2%)
0.02 mg
|
|
|
(1%)
0.2 mg
|
|
|
(4%)
0.217 mg
|
|
|
(4%)
0.046 mg
|
|
|
(2%)
8 μg
|
|
|
(35%)
29.1 mg
|
|
|
(3%)
33 mg
|
|
|
(5%)
0.6 mg
|
|
|
(2%)
6 mg
|
|
|
(3%)
18 mg
|
|
|
(2%)
102 mg
|
|
|
(0%)
2 mg
|
|
|
|
|
|
·
Units
|
|
|
Percentages are roughly
approximated usingUS recommendations for adults.
Source: USDA Nutrient Database |
|
As compared to lemons, limes contain less vitamin C, but the amount is still an
excellent source, providing 35% of the Daily Value per 100 g serving
(right table).[10] Limes are a good
source of dietary fiber and contain numerous
other nutrients in small quantities.
Phytochemicals and research
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.
PRICE
$1087.53/KG OR $494.33/IB
For more information:
mobile: +2348039721941
contact person: emeaba uche
e-mail: emeabau@yahoo.com
website: www.franchiseminerals.com
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