The botanical classification of lime makes it a member of the Rue family. If we go further down the botanical hierarchy, we can see its placement in the genus citrus. This particular genus includes all such fruits that have a characteristic tart, acidic taste. The acids in lime have a triggering effect on the spice taste buds of the tongue, which makes them a great food additive.
Of all the varieties of lime, Persian lime is the most common commercial variety. Below is an overview of its hydroponics, chemistry, and health benefits. It's quite hard to find pure lime powder in the supermarket though so you'll likely have to visit a health store or buy it online.
Hydroponics of Lime
A deep water culture system (DWS) provides firm support to the growing roots of the lime plant. The alternative to DWS in nutrient film technique system.
The temperature range for better growth and yield lies between 65°F and 85°F.
A highly concentrated nutrient solution decreases the oxygen availability to the plant. Therefore, the best nutrient solution for a citrus plant is a mildly concentrated, pH 5.8 to 6.0 solution.
The use of NPK fertilizer also supplements the growth of lime. K and P increase the size of the fruit, whereas N increases the yield of the essential oils. (Quaggio, MattosJr., & Cantarella, 2002)
Nutritional Profile of Lime
Major nutrients found in a 100g portion of raw lime are:
Lime has 10 grams worth of carbohydrates and fibers, whereas the sum of proteins and lipids barely hits the 1-gram mark. (FoodData Central, 2019)
Water and Minerals
Lime is 88% water, which has a lot of essential minerals like calcium, potassium, and phosphorus dissolved in it.
Lime fruit consumption can fulfill half of the body’s daily vitamin C requirement.
Health Benefits of Lime
Cure of Scurvy
Scurvy is a disease caused by a deficiency of vitamin C. The obvious remedy is to refill the body’s vitamin C reserves. And lime, being a rich source of vitamin C, qualifies as a natural, potent remedy. (Mohanapriya, Ramaswamy, & Rajendran, 2013)
Chemistry of Lime
The citrus fruit has a diverse chemical portfolio. But the two most prevalent chemical components are essential oils and acids.
Analysis of its essential oils reveals a complex chemical makeup of 400 compounds. And out of the 400 constituents, limonene is the most abundant one. Some other volatile compounds that impart flavor to lime are beta-myrcene, alpha and beta-pinene, and sabinene. (Kon & Rai, 2016) Lastly, there’s citric acid—the compound responsible for lime’s characteristic sour taste. (Penniston , Nakada, & Holmes, 2008)
Dull, tasteless whole foods can be made delicious by sprinkling a little bit of lime extract over them. Not only do they add flavor to a dish, but they also offer a myriad of health benefits.
FoodData Central. (2019, April 1). Retrieved from U.S. Department of Agriculture: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168155/nutrients
Kon, K., & Rai, M. (2016). Antibiotic Resistance.
Mohanapriya, M., Ramaswamy, D., & Rajendran, D. (2013). HEALTH AND MEDICINAL PROPERTIES OF LEMON. International Journal Of Ayurvedic And Herbal Medicine. Retrieved from https://static1.squarespace.com/static/5d26cb57c067540001f8a891/t/5d703a536a06240001dad958/1567636051895/Lemon_Research.pdf
Penniston , K. L., Nakada, S. Y., & Holmes, R. P. (2008, March 22). Quantitative assessment of citric acid in lemon juice, lime juice, and commercially-available fruit juice products. Journal of Endourology. doi:https://doi.org/10.1089/end.2007.0304
Quaggio, J., MattosJr., D., & Cantarella, H. (2002, December). Lemon yield and fruit quality affected by NPK fertilization. Scientia Horticulturae, 151-162. doi:https://doi.org/10.1016/S0304-4238(02)00121-8