LIME

ime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon. Limes are often used to accent the flavors of foods and beverages. They are usually smaller than lemons, and a great source of vitamin C.

Uses

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is used in Key lime pie, a traditional Florida dessert, and is a very common ingredient in authentic Mexican, Southwestern United States and Thai dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of lime are used in southeast Asian cuisine. 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). Limes are also an essential element in Tamil cuisine.

Lime leaves are also an herb in South, East, and particularly Southeast Asia. In Vietnam, people have boiled chicken with lime leaves and a mixture of salt, black pepper and lime juice.

Other uses

In order to prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia)^{[citation needed]}, which led in time to the nickname "limey" for all Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains.

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

Lime
Unripened Key limes
Scientific classification
Kingdom: Plantae (unranked): Angiosperms (unranked): Eudicots (unranked): Rosids Order: Sapindales Family: Rutaceae Genus: Citrus

Lime, raw (edible parts) Nutritional value per 100 g (3.5 oz)
Energy 30 kcal 130 kJ
Carbohydrates 11 g - Sugars 1.7 g - Dietary fiber 3 g Fat 0.2 g Protein 0.7 g Water 88 g Vitamin C 29 mg 48%
Percentages are relative to US recommendations for adults. Source: USDA Nutrient database