Limes and lemons are the most commonly used citrus fruits in cooking. They give dishes a fresh taste with sourness and a delicate aroma. They are used as an additive to salads, seafood and fish, baked goods. What is the difference between lemon and lime, how are they good for health?
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 differs, 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 pungent taste.
Why are limes and lemons useful?
Both types of citrus are high in vitamin C, with lime ahead of lemon in this regard. Both lime and lemon contain ascorbic acid, iron, potassium, phosphorus, magnesium, calcium, pectin substances 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, ulcers and pancreatitis. Acute nephritis, enteritis, hepatitis and colitis are contraindications to the use of these types of citrus fruits. Individual intolerance can lead to the exclusion of lime and lemon from the diet.
How to use limes and lemons in cooking
Both types of citrus fruits are not separate dishes. 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 kebabs. Various cocktails are not complete without lime and lemon juice, for example, "Mojito" or "Margarita"
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 their aroma.
