• An excellent source of vitamin C,
  • Can be used to flavor and tenderize meat, poultry, and fish.


  • Peels contains psoralens, which increase sun sensitivity.

In the mid-1700s James Lind, a Scottish naval surgeon, discovererd that drinking the juiceof limes and lemons prevented scurvy, the scourge of sailors on long voyages, Soon British ships carried ample stores of the fruits, earning their sailors the nickname "limey." it was later learned that vitamin C deiciency causes scurvy, and that limes are very high in this essential nutrient.

Like lemons, limes are useful as flavoring agents. However, unlike lemons, limes do not impart a distinctive taste of their own when used as acooling ingredient; instead, they tenderize and heighten the flavors of other foods, especially fish and poultry. Lime juice can also be used as a salt substitute for meat and fish dishes. A sprinkling of lime juice over a fruit salad prevents discoloration.