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A lime is recognizable by its bright green rind, fragrant, tart flesh, lack of pits, and fragrant zest. It is this representative of citrus fruits that is ideal for extracting juice – a lime is placed in the palm of your hand, and the liquid begins to stand out even with light pressure on the surface. A miniature lime contains a huge amount of juice. One fruit can be used to dilute a whole pot of Asian soup or make several glasses of homemade mojito based on it.
What you need to know about the product, how to squeeze lime juice at home, what are the tricks for using acidic liquid in the gastronomic industry?
General product characteristics
Lime is a type of citrus fruit from the rue family. Lime fruits are genetically similar to lemons and grow mainly in India. The fruits are used fresh or for making juice. Lime juice concentrates up to 8% citric acid.
The product is used not only in the food industry, but also in cosmetology and traditional medicine. Dermatologists recommend using lime juice products for oily skin. The substance blocks the release of sebum (the protective layer of fat), neutralizes blackheads, makes pores less visible and whitens the skin, eliminating pigmentation. Moreover, concentrated citrus juice can bring thin hair and nails back to life.
The product enhances blood circulation, promotes skin regeneration, stimulates the growth of new cells, eliminates wrinkles, tones the skin and evens out the tone of the face. Lime juice is recommended for use after pregnancy, serious illness, severe nervous stress or to partially eliminate the harmful effects of bad habits (for example, smoking). Juice is often used for herpes, abscesses, papillomas, warts, closed comedones.
In traditional medicine, citrus extract is added to sedative medicines, medicines that regulate the functioning of the heart/stomach/intestines. The product is introduced into the diet of patients who have experienced severe stress and other emotional upheavals. Also, the substance is used in the treatment of infectious pathologies, fever, colds, sore throats without a specific etiology.
Useful properties of the food component
Juices are ideal food for the human body. Liquids are much easier, faster and more efficiently digested by the digestive system. A person spends much less energy on obtaining and breaking down nutrients than he could spend on the assimilation of solid food. Moreover, juices control immunity, increase energy balance, strengthen immunity, transform skin / hair / nails, sharpen the sense of smell and improve the functionality of taste buds.
Concentrated fruit drinks are a real storehouse of ascorbic acid (vitamin C). The nutrient has a beneficial effect on the human immune system and improves the overall performance of the body. But strengthening the immune system is not the only merit of vitamin C. The nutrient has an antioxidant effect and protects the cells of the human body from pathogenic microflora. Also, ascorbic acid reduces the risk of developing cataracts and macular degeneration (a violation in the center of the retina). Do not forget that juices contain a lot of natural sugar, so it is better to refuse uncontrolled use of liquids.
Tip: Lime juice concentrate is best diluted with other foods. For the most healthy drink, nutritionists advise using 3 vegetables and 1 fruit.
For the first time, the topic of gel water was raised by researcher, anthropologist Gina Bria. She found that any plants transform the familiar chemical formula H2O into H3O2. The scientific community has called this liquid structured or gel water. The anthropologist herself calls the liquid “slow”. According to Gina herself, it is this definition that fits the liquid perfectly. Its special structure allows the cells of the human body to absorb special water much more slowly and more efficiently. Ordinary water takes only 10 minutes to pass through the body, often washing away important nutrients/electrolytes. Slow liquid use a different technique. It delivers minerals and vitamins to various parts of the body, enhancing their absorption.
Vegetables and fruits are 80% gel water, and leafy greens are 90%.
The specific fluid is responsible for more than just hydration. It is able to replenish energy reserves and accumulate energy in itself. Scientists from the University of Washington call it the fourth phase of water after 3 familiar states – solid, liquid and vapor.
It turned out that the human body is able to independently synthesize gel water. How does this happen? During photosynthesis, plants absorb ultraviolet rays and convert them into chemical energy. Energy is used for metabolism, growth and other biological processes. The human body is characterized by similar transformations. Sunlight comes into contact with the surface of the skin, provokes the division of water molecules inside the cells into negatively and positively charged particles. During this process, gel water is formed.
Is there a connection between slow water and miniature green fruits? Yes, lime electrolytes contribute to the self-production of gel water by the human body. Other varieties of citrus fruits do not give such an effect.
Possible harm and contraindications
According to the classical scheme, citrus fruits go through several stages of production. When squeezing the juice, the pulp is separated from the liquid. During this process, the liquid loses fiber. Fiber is the coarse part of plants, which stimulates digestion, relieves inflammation and harmonizes the internal microflora. When squeezing juice, all components are heated. The metal knife rotates, generates heat, which destroys enzymes and oxidizes nutrients. But not all juices are devoid of most of the nutrients. Cold-pressed herbal drinks are considered the most useful. The liquid is extracted by pressing and crushing. During production, a minimum of heat is generated, so more enzymes, vitamins and minerals are preserved.
Ascorbic acid, which is abundant in lime, destroys enamel and makes teeth sensitive. To minimize acid exposure, rinse your mouth with water and do not brush your teeth for 20 minutes after eating citrus fruits. It is necessary to refuse lightning-fast brushing of teeth in order to avoid mechanical damage to the enamel. A short pause will allow the oral cavity to neutralize the acid on its own.
Direct contraindications for use:
- peptic ulcer of the intestine / stomach;
- hepatitis;
- cholelithiasis, pathology of the biliary tract;
- pancreatitis;
- cholecystitis;
- increased acidity of gastric juice;
- gastritis;
- enterocolitis;
- individual intolerance to the product.
Chemical composition of raw lime juice
| Nutritional value based on 100 grams | |
|---|---|
| Caloric value | 25 kCal |
| Proteins | 0,42 g |
| Fats | 0,07 g |
| Carbohydrates | 8,02 g |
| Alimentary fiber | 0,4 g |
| Water | 90,79 g |
| Cholesterol | 0 mg |
| Ash | 0,31 g |
| Alcohol | 0 g |
| Vitamin concentration (in milligrams per 100 grams) | |
|---|---|
| Retinol (A) | 0,002 |
| Beta Carotene (A) | 0,03 |
| Tocopherol (E) | 0,22 |
| Fillohinon (K) | 0,0006 |
| Ascorbic acid (C) | 30 |
| Thiamine (V1) | 0,03 |
| Riboflavin (V2) | 0,02 |
| Niacin (B3) | 0,14 |
| Choline (B4) | 5,1 |
| Pantothenic Acid (B5) | 0,12 |
| Pyridoxine (V6) | 0,04 |
| Folic acid (B9) | 0,01 |
| Mineral concentration (in milligrams per 100 grams) | |
|---|---|
| Macronutrients | |
| Potassium (K) | 117 |
| Calcium (Ca) | 14 |
| Magnesium (Mg) | 8 |
| Sodium (Na) | 2 |
| Phosphorus (P) | 14 |
| Trace Elements | |
| Iron (Fe) | 0,09 |
| Manganese (Mn) | 0,02 |
| Copper (Cu) | 0,03 |
| Zinc (Zn) | 0,08 |
| Selenium (Se) | 0,0001 |
Use of the product in cooking
Lime juice is a versatile food ingredient. It is drunk fresh, added to sauces, dressings, sweet/salty/sour dishes, alcoholic and non-alcoholic cocktails. The concentrated liquid is perfect for both chocolate pie and quail marinade – the scope of use is limited only by your imagination and culinary skills.
Among the most popular dishes/drinks using citrus juice are guacamole, tom kha kai (soup), Mexican salsa, lime soup, margarita, sangrita, classic lemonade, mojito.
Important. Be careful – lime juice is very acidic. It is used in a minimal amount so as not to interrupt the taste of other ingredients of the dish.
In the modern gastronomic market, concentrated lime juice with a spray is especially popular. It is sold in small containers, from which you can extract the liquid with a light touch of your finger. The dispensing system will immediately spray a small amount of juice onto the desired dish. Thanks to the atomizer, you will definitely not be able to overdo it with an acidic liquid and spoil your culinary masterpiece.
Guacamole Recipe
This is a cold appetizer made from avocados, tomatoes, citrus juice. Guacamole is most popular in the Mexican and American culinary tradition. The dish can be used as a vegan appetizer or sauce for your favorite meat/fish/grain products.
We need:
- avocados (it is recommended to choose fully ripened fruits) – 2 pieces;
- tomatoes – 60 grams;
- lime juice – 1 tablespoon;
- salt / pepper to taste.
Preparation
Separate the avocado pulp from the peel, crush with a fork until smooth. The structure of guacamole can be varied to taste – from a gentle puree to a dense mass with pieces of avocado. Chop the tomatoes, add the avocado to the pulp, pour lime juice, spices into the mixture and mix all the ingredients thoroughly. Guacamole can be eaten as a snack with bread/crisps/crisps or added to pasta/porridge/soup as a dip.
sangrita recipe
This is a Mexican soft drink. Its taste combines a bright sour-spicy palette, which is traditionally “jammed” with tequila. The name of the cocktail literally translates as “blood” or “blood”.
We will need: lime juice – 30 milliliters; orange juice – 50 milliliters; tomato juice – 200 milliliters; granulated sugar – 1 teaspoon; Tabasco sauce / sea salt / black pepper to taste.
Preparation
Mix all ingredients thoroughly, cover with cling film and refrigerate for at least 60 minutes. Chilled sangrita is washed down with strong alcohol (mainly tequila, vodka, liquor or gin), used as a sauce or an independent snack.