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LIME Vietnam Klasse 1
Limes are small, round, greenish-yellow, intensely acidic citrus fruits. Lime is primarily used for its juice in the western world, and for preparing “condiment-pickle” in many Southeast Asian countries.
Botanically, lime fruit is a member citrus Rutaceae family fruits; a broad family which also includes lemon, orange, pomelo, tangerine, and grapefruit).
Scientific name: Citrus aurantifolia. It is the smallest among citrus fruits; nevertheless, it holds more health-benefiting nutrient profile than other citrus counterparts like lemon, orange, etc.
Generally, limes are smaller in size but more acidic than lemons. Their outer rind is green and glossy, bit thinner than lemons. The peel is turning to yellow at maturity. The pulp is light-green, with 6-15 segments, aromatic, juicy, and highly acidic arils. Each fruit measures about 1.5-2 inches across and weighs about 50 to 60 g.
-Limes carry almost the same amount of calories as lemons; 30 cal/100 g. They are one of the very low glycemic index fruits.
-Lime juice contains citric acid, an organic acid which gives sour taste. Citric acid constitutes about 5 mg per oz of its juice. Citric acid is a natural preservative, antioxidant, helps dissolve kidney stones and helps in smooth digestion.
-Limes carry moderate concentrations of vitamin-C on comparison to other citrus ategory fruits like oragnge and lemon. 100 g of fresh fruit contains 29.1 mg or 48.5% of daily avarage intake. Vitamin C is a natural water-soluble anti-oxidant. It helps in the prevention and cureof scurvy disease. Besides, consumption of fruits rich in vitamin-C helps the human body develop resistance against infectious agents and scavenge harmful, pro-inflammatory free radicals from the human body.
-Limes and lemons compose flavonoid glycoside phytochemicals such as hesperetin, naringin, and naringenin. Naringenin is found to have a bioactive effect on human health as antioxidant, free radical scavenger, anti-inflammatory, and immune system modulator. This substance has also been shown to reduce oxidant injury to DNA in the cells in-vitro studies.
-Limes carry relatively more vitamin-A content than lemons. Vitamin-A is a natural antioxidant which helps in the mucosa and skin integrity as well as acuity of vision. Consumption of natural fruits rich in vitamin-A and carotenoids helps the body to protect from lung and oral cavity cancers.
-They compose modest amounts of B-complex vitamins such as niacin, thiamin, pantothenic acid, pyridoxine, and folates. These essential in the sense that body requires them from external sources to replenish.
-Further, they carry a modest amounts of minerals like iron, copper, potassium, and calcium. Potassium in an important component of cell and body fluids helps control heart rate and blood pressure.
-The outer peel of lime fruit composes aromatic essential oils. The oil is used in the food and pharmaceutical industry for its preservative, anti-viral and antioxidant properties.
|Principle||Nutrient Value||Percentage of RDA|
|Total Fat||0.20 g||1%|
|Dietary Fiber||2.80 g||7%|
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