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Lima
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Lima
INTRODUCTION
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The lemon and the lime are two citrus fruits of the genre Citrus that belong to the family of the Rutáceas. This family understands more than 1.600 species. The botanical genre Citrus is the most important of the group, and it consists of approximately 20 species with eatable fruits very abundant all of them in vitamin C, flavonoides and essential oils. The fruits, called hespérides, have the peculiarity of which his endocarpio is formed by numerous vesicles full of juice.

The lemon and the lime are used fundamentally to prepare or to realize the flavor of other fruits or plates and culinary preparations.



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ORIGIN AND VARIETIES

The lemon tree takes place in areas of moderate climate and at present it is cultivated in all the tropical and subtropical regions of the world, especially in Italy, Spain, Portugal and the United States. The plant traveled from the Middle East up to Spain and the north of Africa during the Middle Age. The lime is original of the Asian Southeast, Persia (Iran) and Malaysia, although it is cultivated in all the subtropical tropical and great countries.

The most commercialized varieties:


The variety of lime of Persia or Tahiti is the most popular and it is cultivated principally in Brazil and Florida (United States).

HIS BEST EPOCH

The lemon and the lime are available on our markets the whole year. The compilation periods in Spain of the lemon Primofiori go from the beginning of October at the end of February. Those of the Verna and Eureka, from the beginning of February at the end of May.

CHARACTERISTICS

It forms: the lime, it is a small fruit of rounded, globular or egg-shaped form.

Size and weight: the lime measures approximately 5 centimeters in diameter and weighs about 60 grams.

Color: the crust of the lime is smooth, green or yellow, thin, compact and his pulp, which is divided into segments, is green translucent, juicy and aromatic and it usually does not contain pips.

Flavor: the flavor of the lemon is acidic and very agreeable. The pulp of the lime is sweet or very acidic, according to the variety, and very refreshing.


HOW TO CHOOSE THEM


It is convenient to choose those copies that seem weighed for his size, with the smooth, firm, brilliant rind and of intense green color. The small brown spots that they can present in the rind, although it takes attraction from them, do not affect to the flavor. The soft or dried pieces must be discarded.


The limes must be manipulated carefully, since the lemons are more delicate enough than his relatives. They lose water easily, therefore they dry off with rapidity, wrinkling and losing his succulence. Also they have tendency to yellow if they are exhibited to the intense light, at the time that his flavor falters and they lose his typical acidity. To temperature ambience they are supported for one week approximately in good conditions. To manage to increase his conservation period it is necessary to keep them in the refrigerator. The juice and the rind also can freeze, while the dried or candied rind has to survive in a fresh and dry ambience.



Composition for 100 grams of eatable portion
Calories 6
Carbohydrates (g) 0,6
Fibre (g) Not disp.
Potassium (mg) 96
Magnesium (mg) 8
Acid fólico (mcg) 6
Vitamin C (mg) 34
mcg = micrograms
NOURISHING PROPERTIES


His majority component is the water. There are the fruits of minor caloric value, although it is necessary to bear in mind that they are not completed like fresh fruit but only his juice. He emphasizes his content in vitamin C, citric acid and substances of astringent action. The most abundant mineral is the potassium. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The citric acid, it possesses an action disinfectant and promotes the action of the vitamin C. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.




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