Limes and lemons are more often used than other citrus fruits in cooking. They give dishes a fresh taste with acidity and a delicate aroma. They are used as an additive to salads, seafood and fish, pastries. What is the difference between lemon and lime, how are they good for health?
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Lime and lemon - what's the difference?
The first difference is color. Lime is green and lemon is yellow. The taste of these citrus fruits also varies, so it is not always possible to replace lime with lemon in cooking and vice versa. Unlike lime, lemon is less acidic; lime juice, for example, has a slightly bitter and slightly harsh taste.
What are useful limes and lemons
Both types of citrus have a high content of vitamin C, lime in this regard is ahead of lemon. Both lime and lemon have ascorbic acid, iron, potassium, phosphorus, magnesium, calcium, pectin and essential oils, due to which these fruits exude an incomparable aroma.
Contraindications
It must be remembered that limes and lemons are contraindicated for those who suffer from gastritis, peptic ulcers and pancreatitis. Acute nephritis, enteritis, hepatitis and colitis are a contraindication to the use of these types of citrus fruits. Individual intolerance can cause the exclusion of lime and lemon from the diet.
How to use limes and lemons in cooking
Both types of citrus are not an independent dish. They can be attributed to a tonic and aromatic additive that improves the taste of other products. Freshly squeezed juice goes well with fish, vegetable salads, hot fatty dishes and barbecue. Various cocktails, such as "Mojito" or "Margarita" are not complete without lime and lemon juice.
You can add lime to dishes at any time of preparation, and lemons are usually used just before serving, so that they do not lose flavor.