Origin and history of Lime
The lime plant is native to Southeast Asia, Persia and Malaysia.
In the 10th century it was introduced to Asia and Egypt and from there it spread to Africa and reached Europe in the 12th century through the invasions of Spain. Later, Christopher Columbus and his explorers took the seeds to Mexico, Florida and the West Indies islands, where their production continues today. Even English navigators used the juice of this fruit to fight scurvy.
Today it is one of the most common exotic fruits in our gastronomy, which uses it to give an acidic touch to culinary preparations.
Composition
Carbohydrates, proteins, fiber.
Vitamin C, beta-carotenes.
Organic acids: citric, malic, oxalic, quinic, malonic acid.
Essential oil: limonene, myrcene, alpha and beta pinene, p-cymene, sabinene, gamma-terpinene, terpinolene, cineole, citronellal.
Minerals: calcium, potassium.
Flavonoids: naringenin, hesperidin, xanthophylls.
Coumarins: bergapten, limetin.
Nutritional composition per 100 grs.
Calories
Carbohydrates
Proteins
Fiber
Fats
Sodium
Calcium
Phosphorus
Potassium
Vitamin A
Vitamin B1
Vitamin B2
Vitamin B3
Vitamin C
Properties
It treasures more than 33% of the recommended daily intake of vitamin C, which is a powerful antioxidant and helps strengthen the immune system, being an ally for colds and infections; it favors iron absorption and contributes to collagen creation. It is even beneficial for cardiovascular health, as indicated by the Spanish Heart Foundation on its official portal.
By having formic citric acid it enhances the action of vitamin C while serving as an astringent and disinfectant, therefore it accelerates metabolism, reduces flatulence and fights gout.
Likewise, as it is an antioxidant, it contributes to reducing the risk of multiple degenerative diseases and even cancer. Due to its alkalizing properties of urine, it benefits those who have stones or renal lithiasis.
Its healing properties are special for diabetics and obese people; it also heals ulcers, calms stomach acidity, balances the functioning of the circulatory system, reduces hypertension, improves cardiovascular functioning and invigorates the nervous system.
To cure gout you can extract the seeds and separately blend the peel together with the pulp with a glass of water. You take it for ten days, an hour and a half before your breakfast and after five days of having done it you can repeat the recipe.
Even for skin diseases it is advisable, however for this limes should be consumed in the morning; also tea made from the peel facilitates digestion and tones the nerves.
In addition, its nectar mixed with water is wonderful for reducing fever and fighting arteriosclerosis.
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