Content
- Is lime and lime the same fruit?
- Lemon lemon and lemon
- Lime - the little cousin of lemon
- Nutritional values of lime and lime in comparison
Is lime and lime the same fruit?
In German (and also in French) linguistic usage, the terms "lime" and "lime" are often used interchangeably. There are, however, serious differences, because actually hides behind the - more unusual in this country - "lemon" the better known lemon, while the lime is a closely related, but yet independent citrus species.
Lemon lemon and lemon
The lemon, an evergreen and with a stature height of up to three meters rather small tree or shrub, has been cultivated for thousands of years. The species probably originates from the foot of the Himalayas and is cultivated worldwide in tropical, subtropical and Mediterranean climates. Today, the main growing areas are in the Mediterranean, southern China and Puerto Rico. The lemon is known in English as "Citron" and in Spanish as "Cidro", while the lemon as "Lemon" (English) or "Limón" (Spanish) is known. The lemon or, more correctly, lime is a hybrid of the original lemon lemon and the bitter orange.
Lime - the little cousin of lemon
The lime, however, in English "Lime" or in Spanish "Limero" is indeed closely related to the lemon lemon or lemon, but still a separate species with numerous subspecies. The term "lime" literally means something like "little lime". In fact, the fruits of lime are significantly smaller than lemons, in addition, the berries are usually harvested green. But limes are juicier and also more aromatic than lemons (ergo limonene), which is why they are very popular for preparing cocktails or for cooking or baking. However, limes also contain significantly less vitamin C than their big yellow cousins. Incidentally, thanks to their thicker shell, lemons are longer lasting than the thinner-skinned limes.
Nutritional values of lime and lime in comparison
100 grams of fresh lime / lemon include:
In addition, fresh lemons contain chloride, sulfur, potassium (up to 170 milligrams per 100 grams of fruit!), Phosphorus (16 milligrams), and low levels of copper, fluoride and iodine.
Citron lemons have little flesh, which is why the thick fruit rind is primarily used. This is candied (as a citron) in baked goods and processed sweets. In addition, the berries are used for seasoning food, for making jam, as a component of salads and for flavoring soft drinks and alcoholic beverages.
IJA