Showing Food Lime
|Scientific Name||Citrus aurantiifolia|
|Description||The Key lime (Citrus × aurantiifolia) is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus × latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor. The name comes from its association with the Florida Keys, where it is best known as the flavoring ingredient in Key lime pie. It is also known as West Indian lime, bartender's lime, Omani lime, or Mexican lime, the latter classified as a distinct race with a thicker skin and darker green color. Philippine varieties have various names, including dayap and bilolo.|
|Content Reference||— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).|
— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— Rothwell JA, Pérez-Jiménez J, Neveu V, Medina-Ramon A, M'Hiri N, Garcia Lobato P, Manach C, Knox K, Eisner R, Wishart D, Scalbert A. (2013) Phenol-Explorer 3.0: a major update of the Phenol-Explorer database to incorporate data on the effects of food processing on polyphenol content. Database, 10.1093/database/bat070.
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.
— U.S. Department of Agriculture, Agricultural Research Service. 2008. USDA National Nutrient Database for Standard Reference, Release 21. Nutrient Data Laboratory Home Page.