Lime 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.
| Lime | |
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| Unripened Key limes | |
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| Nutritional value per 100 g (3.5 oz) | |||||||||||
|---|---|---|---|---|---|---|---|---|---|---|---|
| Energy | 126 kJ (30 kcal) | ||||||||||
11 g | |||||||||||
| Sugars | 1.7 g | ||||||||||
| Dietary fiber | 3 g | ||||||||||
0.2 g | |||||||||||
0.7 g | |||||||||||
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| Other constituents | Quantity | ||||||||||
| Water | 88 g | ||||||||||
| †Percentages estimated using US recommendations for adults,[1] except for potassium, which is estimated based on expert recommendation from the National Academies.[2] | |||||||||||
Uses
Cooking
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 18th and 19th centuries, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia)[citation needed], which led to the nickname "limey" for Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains, a deficiency of this vitamin being the chief cause of scurvy.
Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.
Production trends
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%).
| 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 | |||
| Template:Country data 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); | ||||
Plants known as "lime"
- Australian limes
- Australian desert lime (Citrus glauca)
- Australian finger lime (Citrus australasica)
- Australian round lime (Citrus australis)
- Blood lime
- Kaffir lime (Citrus hystrix) (a.k.a. kieffer lime; makrut, or magrood)
- Key lime (Citrus aurantifolia) (a.k.a. Mexican, West Indian, or Bartender's lime)
- Mandarin Lime (Citrus limonia)
- Musk lime (X Citrofortunella mitis)
- Palestine sweet lime (Citrus limettioides)
- Persian lime (Citrus x latifolia) (a.k.a. Tahiti or Bearss lime)
- Spanish lime (Melicoccus bijugatus) (a.k.a. mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
- Sweet lime (Citrus limetta) (a.k.a. sweet limetta, Mediterranean sweet lemon)
- Wild lime (Adelia ricinella)
- Limequat (lime × kumquat)
- Lime tree (Tilia sp.)
Gallery
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Kaffir lime fruit -
Lime wedges are typically used in drinks -
A closeup of a whole lime -
Grocery store limes -
Lime and Blossom growing in south Spain
References
- ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". FDA. Archived from the original on 2024-03-27. Retrieved 2024-03-28.
- ^ National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (eds.). Dietary Reference Intakes for Sodium and Potassium. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). ISBN 978-0-309-48834-1. PMID 30844154. Archived from the original on 2024-05-09. Retrieved 2024-06-21.