What is that?
Lime (from Arabic and French "lim") is a vegetable belonging to the Rutaceae Family, Genus Citrus, Species C. x aurantifolia .
As indicated by the "x" in the binomial nomenclature, it is a hybrid, obtained by crossing the Citrus micrantha and the cedar ( Citrus medica ).
Actually, "lime" is a term often used in a generic way. In addition to the key lime ( C. x aurantifolia ), lime is also called: Persian lime ( C. x latifolia ), kaffir lime ( Citrus hystrix ) and desert lime ( Citrus glauca ) etc.
Lime is an excellent source of vitamin C and belongs to the VII fundamental group of foods. They are used to flavor food and to flavor drinks.
Their agricultural production makes the fruits available throughout the year.
Nutritional Features
Lime is a food of vegetable origin which, being rich in vitamin C, is part of the VII food group.
They have a rather limited energy density; calories are provided mainly by simple carbohydrates, followed marginally by proteins (low biological value) and lipids (unsaturated).
Lime is an excellent source of water and, if eaten regularly, helps maintain hydration.
They are cholesterol-free and provide a fair amount of fiber (with a good percentage of solubles).
As for the vitamin profile, we have already specified that the files are rich in ascorbic acid (vitamin C); with regard to mineral salts, however, the most abundant is potassium.
The files are suitable for any diet; however, in the case of diseases that affect the mucous membrane of the stomach (gastritis and ulcer), it is inadvisable to eat them (or drink the juice) on an empty stomach.
They have no contraindications for nutritional regimens against overweight, metabolic diseases, gluten intolerance and lactose intolerance; they are relevant to the vegetarian, vegan and raw food diet.
In Italy they are a fairly obsolete food; however, the average portion could be around 150-250g.
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| Chemical composition | Value for 100g | |
| Edible part | -% | |
| water | 88, 3g | |
| Protein | 0.7g | |
| Limiting Amino Acid | - | |
| Total lipids | 0.1g | |
| Saturated fatty acids | 0.02g | |
| Monounsaturated fatty acids | 0.02g | |
| Polyunsaturated fatty acids | 0, 06g | |
| Cholesterol | 0, 0mg | |
| Carbohydrates available | 7, 1g | |
| Starch | 0.0g | |
| Soluble sugars | 7, 1g | |
| Total fiber | 2, 8g | |
| Soluble fiber | - g | |
| Insoluble fiber | - g | |
| Phytic acid | - g | |
| Alcohol | 0.0g | |
| Power | 30, 3kcal | |
| Sodium | 2, 0mg | |
| Potassium | 102, 0mg | |
| Iron | 0.6mg | |
| Football | 33, 0mg | |
| Phosphorus | 18, 0mg | |
| Magnesium | - mg | |
| Zinc | 0, 11mg | |
| Copper | - mg | |
| Selenium | - µg | |
| Thiamine | 0, 03mg | |
| Riboflavin | 0, 02mg | |
| Niacin | 0, 20mg | |
| Vitamin A retinol eq. | 2, 0μg | |
| C vitamin | 29, 1mg | |
| Vitamin E | 0, 22mg | |
Health Effects
While containing less vitamin C than lemon, lime is still an excellent food source of ascorbic acid. 100g of lime provides about 35% of the recommended daily value.
Lime pulp and peel contain various phytochemicals that are active and useful for the body, especially polyphenols and terpenes. These are antioxidant molecules that oppose free radicals, improve the metabolic condition and hinder tumor formation.
By putting the human skin in contact with the rind or lime pulp (rich in coumarins ) and exposing it to ultraviolet light, a reaction called phytophotodermatitis takes place.
The lime richest in these phototoxic components is Persian; the most abundant molecule in the category is the citroptene limettina .
Purposes
Lime juice can be squeezed from fresh fruit or bought in bottles in sweetened or sugar-free varieties.
Lime juice is used to produce beverages called limeade (similar to "lemonade" or lemonade). Moreover, it constitutes a quite widespread base and used for the formulation of cocktails.
Lime preserved in a jar (lime pickle) is a typical Indian product (especially from the southern portion). In the types dolce, salato or in salsa, it is considered a fundamental ingredient of Onam Sadhya (traditional dish).
In the kitchen, the lime is appreciated both for the acidity of the juice and for the floral aroma of the rind.
It is a very common ingredient also in Mexican, Vietnamese and Thai dishes.
It is also used to season ceviche (a Latin American dish based on raw fish) or in some guacamole recipes.
Video Recipes with Lime »
Key lime is the main aromatic ingredient of Key Lime Pie, an American sweet. The desert lime instead, is used in Australia for jams.
Lime is a fundamental basis for many tumbler-cocktails. The most commonly used alcoholic base with this fruit is gin; some examples are: gin and tonic, gimlet and Rickey. Fresh lime juice is considered an irreplaceable ingredient of margaritas .
The diced lime pounded with cane sugar is widely used in combination with rum, cachaca and vodka. Some cocktails with this base are: mojito, cubetto, caipiroska, caipirinha and caipirissima.
The lime extract and its essential oils are often used for the formulation of perfumes, hygiene and aromatherapy products.
Cheesecake Mojito
X Problems with video playback? Reload from YouTube Go to Video Page Go to Video Recipes Section Watch the video on youtubeBackground
Already in the past, lime was grown on a large scale in Persia, more precisely in the south of present-day Iraq (once known as Babylon). Here, the first form of marketing of the fruit also began.
In the nineteenth century, British sailors ate these citrus fruits (or lemons) daily to prevent scurvy.
Initially, the therapeutic use of citrus fruits was so important that it was considered a military secret. This is why, in the English language, the sailor is also nicknamed "Limey".
