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Lime (fruit)

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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

Lime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which have their origin in the Himalayan region of India, and which are typically round, green to yellow in color, 3–6 cm in diameter, generally containing sour and acidic pulp. They are 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 good source of vitamin C. Limes are grown all year round and are usually sweeter than lemons.

Contents

[edit] Uses

[edit] Cooking

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It 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 a 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.

[edit] 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 is also used occasionally to enhance vision by many Asian martial artists. It is done by squeezing a drop or two on the inside corner of the eye. An initial stinging sensation is felt but subsides, this should not be done on a daily/routine basis.

Lime juice can be used to make your hair become lighter with sun exposure, however it can make your skin darker with sunlight.

[edit] Production trends

Lemon and lime output in 2005

India with ~16% of worlds overall lemon and lime output tops the production list, followed by Mexico(~14.5%), Argentina(~10%), Brazil(~8%) and Spain(~7%).

Promotional photo for California limes, 1948
Top Ten Lemons and Limes Producers — 2007
Country Production (Tonnes) Footnote
 India 2060000 F
 Mexico 1880000 F
 Argentina 1260000 F
 Brazil 1060000 F
 Spain 880000 F
 People's Republic of China 745100 F
 United States 722000
 Turkey 706652
 Iran 615000 F
 Italy 546584
 World 13032388 A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate(may include official, semi-official or estimates);

Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Devision


[edit] Plants known as "lime"

[edit] Gallery

[edit] References

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