Search results
Results from the WOW.Com Content Network
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [ 1 ] There are several species of citrus trees whose fruits are called limes, including the Key lime ( Citrus aurantiifolia ), Persian lime , Makrut lime (kaffir lime), finger limes , blood limes ...
Citric acid is an organic compound with the formula H O C(CO 2 H)(CH 2 CO 2 H) 2. [10] It is a colorless weak organic acid. [10] It occurs naturally in citrus fruits.In biochemistry, it is an intermediate in the citric acid cycle, which occurs in the metabolism of all aerobic organisms.
The fruit contains 12 segments and about 30 seeds. The natsumikan tree is believed to be genetically derived from the pomelo (Citrus maxima). Calamondin Calamansi × Citrofortunella mitis: Calamansi, also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the ...
The only thing to be aware of is that—like all foods—certain fruits have more calories than others, and some have a lot more sugar. Remember, fruit is healthy and delicious . Keep enjoying it!
Strawberries. Burdeos likes these berries because they contain a high amount of nutrients like vitamin C, potassium, and antioxidants—for only 12 grams of carbs per one-cup serving.
The fragrance of citrus fruits is conferred by flavonoids and limonoids in the rind. The flavonoids include various flavanones and flavones. [28] The carpels are juicy; they contain a high quantity of citric acid, which with other organic acids including ascorbic acid (vitamin C) give them their characteristic sharp taste. [29]
In the case of fruits, soluble fiber is found in fruits like oranges and apples, and this type of fiber absorbs water to slow digestion, ... (about 2 1/2 kiwi fruits) has 5.4 g of fiber (180 g).
Acids are broken down in ripening fruits [12] and this contributes to the sweeter rather than sharp tastes associated with unripe fruits. In some fruits such as guava, there is a steady decrease in vitamin C as the fruit ripens. [13] This is mainly as a result of the general decrease in acid content that occurs when a fruit ripens. [9]