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NUTRITION
VALUE OF LIME
When we discuss Lime, they are generally mistaken for
lemons, but they represent two varieties of the same genus. The lime
is smaller in size while lemon is bigger in size. The lime juice forms an indispensable
ingredient of salads. In fruit salads, it helps to retain the normal
colour of fruits and imparts tart flavour.
The vitamin C content in
lime increases the body’s resistance to disease, aids the healing
of wounds and prevent damage to the eyes. Vitamin C is also helpful
while maintaining the health of teeth and other bones of the body.
Lime has proved effective in the tretment of acute tonsillitis. A
fresh lime squeezed in a glass of warm water, with four teaspoonful
of honey and a quarter teaspoonful of common salt, should be sipped
in such cases.
The lime is an important fruit of citrus group. It is very popular all through the tropic sand is used as a necessary adjunct in every day meal. It is regarded as a health building food of great value. Limes are generally mistaken as for lemons, but they represent two varieties of the same genus. The lime is smaller in size than the lemon, with a thin smooth skin. It has a sweet smell and contain less juice than the lemon. The lime grows on a small, multi-branched tree up to 5m. in height, with spiny branches, small green leaves and white and strongly scented flowers.
There are many varieties of limes, differing in size, color and shape. They are however, classified into two main groups, namely, the sweet and acid limes. The sweet limes contain a higher proportion of sugar but they have an insipid taste and are not considered to be of high nutritive value. They are, therefore, not grown on any great scale. Acid or sour limes, on the other hand, are extensively cultivated as their importance as food and medicine has been recognized for centuries. The two most popularly known varieties are pati and Kagzi nimboo.
Acid limes are excellent source of free citric acid, natural sugar, vitamin C, calcium and phosphorus. It contains far more vitamin C than the lemon. It is generally used for its juice which is taken in various ways. The best way to use it is to take with water. The lime juice forms an indispensable ingredient of salads. It helps to retain the normal color of fruits and imparts tart flavor. It is often mixed with cooked pulses, soups, sauces and gravies to make them more tasty and palatable.
The juice of fresh lime is being used in medicine from ancient times in India. In Vedas, lime has been mentioned as a sacred fruit. Cutting limes after reciting certain Mantras is considered an effective method for driving away the evil spirits. Charaka and Sharanghara, the two famous physicians of ancient India, have mentioned about the therapeutic value of lime in various diseases of bones and joints. The vitamin C content in lime increases the body's resistance to disease, aids the healing of wounds and prevents damage to the eyes. Vitamin C is also helpful in maintaining the health of the teeth and other bones of the body. It prevents decay and loosening of the teeth, dental caries, toothache, bleeding of the gums and fragility of bones.
The rind of the fruit also has medicinal properties. It contains a volatile oil which is used in medicine for improving digestion and removing wind.
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