Captain Cook ensured he had Tahitian Limes onboard his ship before every voyage to treat his sailors of scurvy, a form of vitamin C deficiency that was devastating due to the lack of medicinal remedies. In 100ml of lime juice, there is 38mg of vitamin C which is more than an adult’s recommended daily intake.
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Health & Medicinal Benefits
In addition to their antioxidant-rich abundance of vitamin C, limes also contain cancer-fighting limonins. Lime juice serves as a wonderful salt substitute for people who are regulating their sodium intake.
Medicinally, lime leaves can be crushed and infused to relieve headaches or migraines and due to its low levels of sugar and high levels of pectin, lime juice can help lower blood cholesterol.
Limes are being increasingly recognised for their flavour, micronutrient levels and their health, culinary and cosmetic properties.
The nickname “limey” originated from the 1800s, when British sailors were issued a daily ration of limes because the fruit’s high concentration of vitamin C prevented scurvy. (They didn’t actually know why or how it worked until 1923, when the health benefits of vitamin C were discovered).
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The Versatile Lime
Limes have been increasingly used in cooking – mostly as a garnish for meats such as fish, or salads. Its piquancy enhances the flavour of many foods.
Like the juice of lemons, lime juice prevents oxidation and therefore can be sprinkled on fresh-cut fruit to prevent it from browning. Its chemical properties also make it a valuable addition to marinades.
Leading bars and restaurants use limes extensively to make the latest cocktails while lime juice is being infused into a variety of mineral waters, cordials and even beer. Limes can also be used as a cleaning agent, as diluted lime juice can dissolve calcium deposits and can eliminate unpleasant odours.
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