Sunday, 19 August 2018

What About Lime And Lemons

A lime is a hybrid citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.

There are several species of citrus trees whose fruits are called limes, including the Key lime - Citrus aurantifolia, Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, sour and are often used to accent the flavours of foods and beverages.

They are grown year round. Plants with fruit called limes have diverse genetic origins; limes do not form a monophyletic group.

The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world and is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong.

Species of this genus hybridise readily, and it is only recently that genetic studies have started to throw light on the structure of the genus.

The majority of cultivated species are in reality hybrids, produced from the citron (Citrus medica), the mandarin orange (Citrus reticulata), the pomelo (Citrus maxima) and in particular with many lime varieties, the micrantha (Citrus micrantha).

- Australian limes, former Microcitrus and Eremocitrus.

- Australian desert lime, Citrus glauca.

- Australian finger lime, Citrus australasica.

- Australian lime, Citrus australis.

- Blood lime, red finger lime × sweet orange × mandarin.

- Kaffir lime, Citrus hystrix; a papeda relative, is one of three most widely produced limes globally.

- Key lime, Citrus × aurantifolia=Citrus micrantha × Citrus medica is also one of three most widely produced limes globally.

- Musk lime, calamondin, Citrofortunella mitis, a kumquat × mandarin hybrid

- Persian lime, Citrus × latifolia a key lime × lemon hybrid, is the single most widely produced lime globally, with Mexico being the largest producer.

- Rangpur lime, Mandarin lime, lemandarin, Citrus limonia, a mandarin orange × citron hybrid

- Spanish lime, Melicoccus bijugatus; not a citrus

- Sweet lime etc.Citrus limetta, etc; several distinct citrus hybrids

- Wild lime, Adelia ricinella; not a citrus

- Wild lime, Zanthoxylum fagara; not a citrus

- Limequat, lime × kumquat.

The tree species known in Britain as lime trees (Tilia), called linden in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.

Although the precise origin is uncertain, wild limes are believed to have first grown in Indonesia or Southeast Asia, and then were transported to the Mediterranean region and north Africa around 1000 CE.

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime.

The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military.

The British sailor thus acquired the nickname, Limey because of their usage of limes.

In 2016, global production of lemons and limes was 17.3 million tonnes, led by India with 17% of the world total (table). Mexico and China were other major producers.

Limes have higher contents of sugars and acids than lemons do. Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties.

Lime juice is used to make limeade, and as an ingredient typically as sour mix in many cocktails.

Lime pickles are an integral part of Indian cuisine. South Indian cuisine is heavily based on lime; having either lemon pickle or lime pickle is considered an essential of Onam Sadhya.

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest.

It is a common ingredient in authentic Mexican, Vietnamese and Thai dishes. Lime soup is a traditional dish from the Mexican state of Yucatan. It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice.

The use of dried limes called black lime or loomi as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Persian Gulf-style baharat, a spice mixture that is also called kabsa or kebsa.

Lime is an ingredient of many cuisines from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.

Key lime gives the character flavoring to the American dessert known as Key lime pie. In Australia, desert lime is used for making marmalade.

Lime is an ingredient in several highball cocktails, often based on gin, such as gin and tonic, the gimlet and the Rickey.

Freshly squeezed lime juice is also considered a key ingredient in margaritas, although sometimes lemon juice is substituted.

Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

Raw limes are 88% water, 10% carbohydrates and less than 1% each of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per 100 g serving is significant for nutrition, with other nutrients present in low DV amounts (table).

Lime juice contains slightly less citric acid than lemon juice (about 47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.

Lime flesh and peel contain diverse phytochemicals, including polyphenols and terpenes, many of which are under basic research for their potential properties in humans.

When human skin is exposed to ultraviolet light after contact with lime peel or juice, a reaction known as phytophotodermatitis can occur, which can cause darkening of the skin, swelling or blistering.

Bartenders handling limes and other citrus fruits when preparing cocktails may develop phytophotodermatitis due to the high concentration of furocoumarins and other phototoxic coumarins in limes.

The main coumarin in limes is limettin which has manifold higher content in peels than in pulp. Persian limes have a higher content of coumarins and potentially greater phototoxicity than do Key limes.

Lime is a term referring to a number of different species and hybrids of shrublike trees of the genus Citrus, as well as the name for the popular edible fruit of these plants.

Lime plants are characterized by a spiny or thorny stem, green and leatherly leaves, and clusters of small and aromatic white flowers.

The fruit, which is similar to the lemon, is juicy, oval (egg-shaped), small (3-6 centimeters in diameter), acidic, and typically green or yellowish green even when mature but will turn yellow like the lemon if exposed to a cool winter environmental conditions.

The lime fruit tends to be smaller and rounder (globular) than the lemon, and with a sweeter and more acidic pulp and a thinner rind.

The Citrus genus is a group of flowering plants in the family Rutaceae (orange family) that originated in tropical and subtropical southeast Asia and that have a distinctive berry with the internal parts divided into segments.

Besides limes and lemons, other members of the Citrus genus include oranges, citrons, grapefruit, pomelos (pummelo, pommelo), and mandarins (tangerines).

Most members of the Citrus genus arose as hybrids, and the hybridized types of citrus may or may not be recognized as species according to different taxonomies (Katz and Weaver 2003).

The fruit of the lime serves the plant's individual purpose of reproduction while also providing a number of values for human beings.

Like the lemon, the lime is used for such culinary purposes as being diluted and sweetened and made into a drink, being used as a garnish for drinks, and used for flavoring for desserts, condiments, salad dressings, meats, and vegetables.

The extracts and essential oils are used in cleaning products and perfumes, among other uses.
The generally accepted view is that there were three primordial Citrus species—Citrus medica (citrons), Citrus maxima (pumelos), and Citrus reticulata (mandarins)—and that all other types of citrus rose from single or sequential hybridization events between these species or their offspring.

Other possible original species could be Citrus aurantifolia, the key lime, from India, and Citrus halimii, a more recent discovery, from Thailand and Malaysia.

Based on whether the hybridized types of citrus are recognized as species, anywhere from three to 170 species are recognized, with the commonly used system of Swingle recognizing 16 species.

Plants designated as limes include both species, such as Citrus aurantifolia (key lime), and a variety of hybrids, with major ones being Citrus x limonia (Rangur lime) and Citrus x latifolia (Persian lime, a cross between true lime and citron).

The limes most commonly available commercially are the smaller, yellower key lime and the larger, greener Persian lime.

Key lime is an American retronym, as the original fruit known in English as a lime was Citrus aurantifolia, derived from the Persian name limu, the fruit was introduced to Europe during the Crusades.

Other limes include the Mandarin lime (Citrus limonia), Kaffir lime (Citrus hystrix), the various Australian limes, sweet lime (Citrus limetta), and Palestine sweet lime (Citrus limettioides).

The name lime is also used for some species that are not part of the Citrus genus, such as Spanish lime (Melicoccus bijugatus), wild lime (Adelia ricinella), and musk lime ((X Citrofortunella mitis). The limequat is a lime-kumquat hybrid.

The color of citrus fruits only develops in climates with a diurnal cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange.

The lime plant, in particular, is extremely sensitive to cool conditions; thus, it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits actually will change to a yellow color.

For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits.

According to the Food and Agriculture Organization (FAO), Mexico produced almost 12 percent of the global output of lemons and limes in 2005 followed by India, Argentina, Iran, and Brazil.

Astringent citrus, such as limes and lemons, are generally not eaten on their own. Both limes and lemons are regularly served as limeade or lemonade by diluting the juices of these fruits and adding sugar.

Lemons and limes are also used as garnishes for drinks such as iced tea or a soft drink, with a thin slice of the fruit or corkscrew strip of the peel (twist).

Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre. One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries.

Lime juice is also used in commercial soft drinks.

Lemons and limes are used as an ingredient in a variety of dishes and their juice can commonly be found in salad dressings and squeezed over cooked meat or vegetables.

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest - the outer, colorful skin of citrus fruit.

It is used in tacos, key lime pie - a traditional Florida dessert), and is a very common ingredient in authentic Mexican and Southwestern American dishes.

It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavoring is typical of Persian cuisine and the soft drink Sprite.

In order to prevent scurvy during the nineteenth century, British sailors were issued a daily allowance of citrus such as lime presumably Citrus aurantifolia, which led in time to the nickname "limey" for all Britons.

It was later discovered that this beneficial effect derived from the quantities of vitamin C the fruit contains.

Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

For several decades, since at least the 1950s, Mexico has been the world's largest producer and exporter of limes, and especially of lime oil.

The two popular varieties of limes grown in Mexico are the Mexican or Key lime (Citrus aurantifolia) and the Persian lime - Citrus latifolia, simply called lime in the US; the former is of Indo–Malayan origin introduced in Mexico by the Spaniards after the 1520s, while the latter, also called the Tahiti lime, was introduced from US.

Persian lime production in Mexico caters specifically to the US market; a substantial increase in production has been attributed to the North American Free Trade Agreement.

Lime production in Mexico has also expanded consequent to the increase in its per capita consumption in the United States and the European Union (EU).

Most limes are grown in the warmer southwest, 60% of total and southeast of the country 40%. Key limes amount to about 54% of the total lime production, and are grown in the southwestern states of Jalisco, Colima, Michoacán, Guerrero, and Oaxaca.

Persian limes, about 42% of the lime production, are grown in Jalisco, Colima, Hidalgo, in micro-climates in northern Veracruz, and in the southeastern states of Tlaxcala, Chiapas, Tabasco and the Yucatan.

The most important lime producing states are Michoacan and Colima.

The Mexican lime tree, a slender tree which grows to heights of 2.0–4.0 m (6.6–13.1 ft), bears scentless flowers with white stems and yellow anthers that mature into fruits, singly, in pairs or in larger clusters.

The fruit, which is generally 25–51 mm (0.98–2.01 in) in diameter, as it ripens, changes its peel color from green to pale-yellow. The greenish-yellow pulp of the fruit, with its inseparable 6–15 segments, is juicy and highly acidic with flavor and aroma.

It has either a few or many small seeds. Though the climatic conditions under which the Mexican lime thrives is moist, with annual precipitation in the range of 2,000–3,800 mm (79–150 in) the tree is more capable of enduring drought conditions than other citrus fruit varieties.

However, in excessive rainfall, trees may be infected with fungus. The Mexican lime is also more sensitive to cold than the lemon, and can be grown only in protected locations.

The Mexican or Key lime has a longer shelf life than other limes, which is useful since refrigeration facilities are lacking in the country.

The tree species of Indo-Malayan region was introduced to Mexico by Spaniards after 1520. Now, 2,000,000 seedling trees are reported near Colima.

However, there are very few varieties of the Mexican lime, except for several spineless selections, inasmuch as there is no great variation in the wild or under cultivation.

Persian limes are larger and contain more juice than Mexican limes. It is an acid lime which has been developed in recent times. Its origin is inferred as a hybrid of the Mexican lime and citron.

The Persian or Tahiti lime tree grows to 15–20 feet (4.6–6.1 m) height, with broad lanceolat leaves and slightly purple-tinged flowers with no viable pollen, mostly in January.

The fruit has vivid green peel till it ripens to pale-yellow. Its pulp with 10 segments of light greenish-yellow color is normally seedless.

The world lemon and lime production was about 10.6 million tonnes in 2010, a 15% increase over the 1996–98 level with a projected annual rate of growth of 1.1% as against 4.4% rate of growth recorded from 1986–88 to 1996–98.

Mexico, Spain, and Argentina have been the major exporters of fresh lemons.

The biggest focus of Mexican citrus production is on key limes; in 2003, Mexico produced 768,000 tonnes of key limes and 235,000 tonnes of Persian limes.

For the 2010/11 season, Mexico forecasts that it will produce a total of 1.9 million tonnes of limes. The largest importers of lime oil are the US, UK, Japan, Ireland and Belgium.

In recent years, the Persian lime industry has taken off in Veracruz, dominated by large-scale producers, with over 25% of limes being produced using micro-jet irrigation or other irrigation systems, year-round in micro-climates.

Transportation costs from Veracruz to the US border are reported to be approximately 11,500 pesos (US$912.69) per trailer, depending on fuel prices.

The human body is about 60 percent water, so it comes as no surprise that water is important to your health. Water flushes toxins from the body, prevents dehydration, and keeps you energized. It’s essential to drink at least eight 8-ounce glasses of fluid a day, including water.

If you don’t like the taste of plain water, you may prefer juices and teas. These beverages are often sweetened and contain more calories though, so water is ideal.

If you can’t drink water by itself, squeezing a little lime juice into the glass can make the beverage tolerable. You'll also enjoy the nutritious benefits of lime.

Lime, a type of citrus fruit, is an excellent source of antioxidants. Antioxidants protect your body by preventing or stopping damage caused by free radicals, or chemicals that harm cells.

Limes are also a good source of:

- potassium

- vitamins A, B, C, and D

- calcium

- magnesium

Whether you're looking to improve your health or maintain your weight, here are a few benefits of adding a splash of lime to your water.

1. Rejuvenates skin

Several skin care products claim to promote healthier, younger looking skin. But you don’t have to spend money on expensive products to improve the smoothness and appearance of your skin.

Limes contain vitamin C and flavonoids, the antioxidants that strengthen collagen. Drinking lime water can hydrate and rejuvenate your skin. Vitamin C and flavonoids are also found in some topical skin care products.

It is not recommended that you put lime juice directly on your skin since sun exposure after application can result in phytophotodermatitis, or a painful lime burn.

2. Improves digestion

Drinking lime water improves digestion. Limes are acidic and they help saliva break down food for better digestion. Additionally, flavonoids in limes stimulate secretion of digestive juices.

If you suffer from constipation, the acidity of limes can clear the excretory system and stimulate bowel activity. And if you deal with frequent heartburn or acid reflux, drinking a glass of warm water with 2 teaspoons of lime juice about 30 minutes before meals may help prevent reflux symptoms.

3. Fights infections

Your risk of an infection is higher during cold and flu season. If you want to stay healthy, sip on lime juice throughout the day. The vitamin C and antioxidants in limes can strengthen your immune system and help your body fight off infections such as the cold and flu virus.

It may also shorten the duration of an illness.

4. Helps with weight loss

Who doesn't want to drop a few pounds or maintain a healthy weight? Unfortunately, losing weight is easier said than done. Another benefit of lime water is that it helps control your weight. Citric acids can boost metabolism, helping you burn more calories and store less fat.

Regular physical activity and portion control are important to losing excess pounds and weight control. Therefore, aim for at least 30 minutes of physical activity most days of the week, and make half of each meal fruits and vegetables.

To get your day off to a good start and rev your metabolism, drink a glass of lime water in the morning, or suck on a lime wedge before meals.

5. Lowers blood sugar

As an excellent source of vitamin C, limes can be helpful for people with diabetes. Limes have a low glycemic index and help regulate how your body absorbs sugar into the bloodstream. As a result, you may experience fewer blood sugar spikes.

6. Reduces heart disease

Limes are a good source of magnesium and potassium, which promote heart health. Potassium can naturally lower blood pressure and improve blood circulation, which reduces your risk of a heart attack and stroke.

Research is ongoing on lime compounds called limonins that may be able to reduce cholesterol levels. High blood pressure when combined with high cholesterol can harden and narrow blood vessels. They also raise the risk of heart attack, stroke, and heart disease.

7. Prevents cancer

Cancer is the uncontrolled growth of abnormal cells, and it can develop in different parts of the body including the breasts, lungs, and kidneys.

Drinking lime water can reduce your risk of developing cancer and help you fight the disease. The antioxidant properties in limes promote healthy cell growth and improve the function of your immune system.

8. Reduces inflammation

Arthritis, gout, and other joint problems are caused by inflammation. Vitamin C can reduce the level of inflammation in your body, so adding lime juice to water can relieve symptoms of arthritis and similar conditions that cause joint pain and stiffness.

A study from the Annals of the Rheumatic Diseases reported that those who consumed the least amount of vitamin C were more than three times as likely to develop arthritis.

Limes can also reduce uric acid levels. Uric acid is a waste product the body produces when breaking down foods that contain purines, like meat, liver, mushrooms, and dried beans. High levels of uric acid can cause gout.

Lime water is simple to prepare. You only need to pick up a few limes from the grocery store. Wash fresh limes thoroughly to remove pesticides, dirt, and wax. After filling a glass with water, squeeze juice from one or two limes into the glass.

For the best results, drink lime water without sugar or other additives.

Limes deserve to be in the limelight. They originated in Southeast Asia, and their potential uses go far beyond fish tacos and cocktail garnishes. You might be surprised by the many unique ways that limes can be used to benefit your health.

Sweet benefits

As natural health approaches become more and more popular in today’s culture, limes will likely play an increasing role in the treatment that doctors recommend. Scientists are researching ways to incorporate limes into medicines and herbal formulas.

Sickle cell solution

Sickle cell anemia is a condition that causes the bone marrow to produce misshapen, sickle-shaped red blood cells. It can cause chronic fatigue as well as painful episodes, called crises, which can affect the chest, joints, or lower back.

Keep your heart in lime

Antioxidants keep your arteries healthy, and healthy arteries are essential for carrying blood from your heart to the organs of your body. A new study conducted on rabbits reveals some interesting results.

Lime peel and lime juice contain antioxidants that slow down the process of atherogenesis, the buildup of plaque on artery walls. Try getting more lime juice in your diet with this delicious grilled shrimp recipe.

Kaffir limes fight harmful bacteria

The same study also found that the Kaffir lime, a bumpy-skinned lime grown in India and other regions of Southeast Asia, fights bacteria. One specific type of well-known bacteria this lime fights is E. coli, which causes food poisoning.

Put your complexion in the limelight

The antibacterial properties of the Kaffir lime extend to the skin, too. In a 2014 study, researchers found that essential oil from the Kaffir lime could stop acne-causing bacteria.

The oil also reduced scarring from acne and assisted in healing blemishes. This natural remedy is an option worth trying if you want to improve your skin.

A little can go a long way

Lime’s bacteria-fighting abilities also enable the fruit to fight cholera, according to one study. Bacteria that cause cholera often travel in food.

In West Africa, where cholera outbreaks have happened in recent history, researchers found that feeding affected people lime juice with rice killed the dangerous bacteria.

A comp-lime-ment to your food or fragrance

The peel left behind after a few good squeezes can be used to create a powerful pure oil. This oil can be used in a number of ways. Its popular uses are flavoring food and adding a fresh fragrance to a variety of products. Try this recipe for an amazing lime-filled twist on hummus.

Important vitamins and minerals

Similar to other citrus fruits, lime offers a plethora of vitamins and minerals, including potassium. Potassium is important for maintaining nerve function and healthy blood pressure levels.

The fruit is also linked to antioxidants and bioflavonoids that researchers believe could lower the likelihood of cancer.


There are many ways to put limes to use. As a member of the powerful citrus family, the list of benefits only continues to lengthen as researchers delve further into the science behind the fruit.

The simplest way to use lime is to add it to your cooking. Start with this sweet potato and black bean burger recipe.

The next time you’re at the grocery store, you may want to consider grabbing a few limes to add a final touch of flavor to your meal.

While some people think of a lemon and a lime as interchangeable, there are a number of differences between these two fruits, as well as unique health benefits to both!

A lemon is a fruit of a small evergreen lemon tree (Citrus limon) that is native to Asia. In comparison, lime is actually a hybridized citrus fruit and comes in many different varieties around the world. However, both lime and lemon are from the same citrus family.

The shape of a lemon is ellipsoidal, and the ripened fruit is bright yellow in color. On the other hand, lime is typically round and green and are slightly smaller than most lemons.

Although some people may think that limes are simply lemons that haven’t ripened yet, they are sorely mistaken. Lemons are not ripe limes.

Neither lime nor lemon has a rich source of vitamins and minerals but both are low in calories and are an abundant source of vitamin C.

Vitamin C

- Lime: 100 g of lime contains 29 mg of vitamin C, which is 35% of the daily requirement.

- Lemon: 100 g of lemon contains 53 mg of vitamin C, which is 64% of the daily requirement.

pH Scale

- Lime: The pH range of lime is 2.00 to 2.35.

- Lemon: The pH range of lemon is 2.00 to 2.60. This makes lemon slightly less acidic than lime.

Other nutrients

- Lime: It is slightly higher in carbohydrates and lower in protein than lemon, but the difference is negligible.

- Lemon: It is high in citric acid as well as phytochemicals, tannins, and polyphenolic compounds.

Lemon typically has more sugar, which often gives it a sweeter flavor than lime, whereas lime is sour or tart, making it ideal for cocktails and beverages.

Eating pure lemon juice or lime juice can be equally unpleasant experiences, which is why they are usually mixed with other drinks or ingredients before being consumed.

While the two fruits clearly have a number of differences, in size, color, nutritional value, and species, the two citrus fruits do have a great deal in common as well.

These two fruit varieties share many of the same health benefits, as outlined below, making them some of the most popular and important citrus fruits you can add to your diet.

Lime and lemon rich in vitamin C, also known as ascorbic acid, help strengthen the immune system. This critical vitamin stimulates the production of white blood cells, which are the first line of defense for the body when it is attacked by an illness or infection.

Vitamin C plays a critical role in the production of collagen. Collagen is required for growth and development of muscles, skin cells, tissue, and bones throughout the body. Without the vitamin C of lemons and limes, the recovery rate of illnesses and injuries would be much slower.

Lemons and limes both contain high levels of dietary fiber. This can easily bulk up the stool, reduce constipation, and eliminate excess gas and bloat. With about 3 g of fiber in each fruit, it represents about 10% of the daily recommended amount of fiber.

Both of these citrus fruits contain significant levels of iron, which is an important element in hemoglobin. Without proper iron levels, people may suffer from anemia, characterized by weakness, fatigue, cognitive confusion, and light-headedness.

Citrus fruits like lemons and limes contain high levels of other antioxidants, besides vitamin C, which can counteract the effects of free radicals. Thereby, lowering oxidative stress and reducing the risk of chronic diseases, such as cancer.

The high fiber level and low-calorie count make these citrus fruits ideal for weight-loss. These fruits increase satiety without alleviating your calorie count. This, in turn, helps prevent overeating and snacking between meals, which makes it perfect for someone trying to shed some pounds!

For those who are passionate about designing and decorating drinks (cocktails and mocktails), should be well aware of the citric acid content in limes and lemons.

Both lime and lemon with a particular beverage produce different drinks with unique flavors.

For example, lemon juice with vodka results in lemon drop, while lime juice with vodka forms gimlet.

Additionally, lemons due to their tart, refreshing flavor find its applications in various culinary uses more than limes.

Other uses: Lemons are also used for cleaning products and as an element in natural healing, whereas, limes are used in perfumes and aromatherapy.

Lime or Lemon – Which one is Better?

Lemons have a slight edge in terms of nutrients, taste, and versatility in cooking and beverages.

Limes do have a higher concentration of vitamin C and other antioxidants. They can also be used in many ways in cooking and cocktail-making.

However, while both of these fruits are very good for overall health, lemons would likely win the nutritional battle!

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