Lemons and Limes

Lemon trees can produce up to 600 lbs. of lemons every year and produce all year round. Because of their high vitamin C content, limes were used by the British Navy to prevent scurvy.

NUTRITION

Lemons and limes are a good source of several nutrients, such as:

Vitamin C protects tissues supporting your entire body. It’s an antioxidant defending you from disease and the effects of aging. Your body’s ability to take in iron also improves with Vitamin C.

Flavonoids cut down on swelling throughout the body, diabetes risk, cancer, and possible issues with the brain. More research needs to be done to fully understand their effects in humans.

Antioxidants are packed in these fruits, which protect the body from aging and disease. The fresher and riper the fruit, the more antioxidants it has.

WAYS TO EAT AND COOK WITH LEMONS AND LIMES

Both share similar health benefits and mix perfectly with so many dishes!

Lemon, Lime, and Cucumber Water: Infuse water with these fruits and vegetables for a refreshing sip.

Lemon or Lime Garlic Dressing: In a large bowl, mix together ½-¾ cup oil, 3 tablespoons lemon juice, 3 tablespoons lime juice, 3 cloves of garlic (or ½ teaspoon garlic powder), and salt and pepper to taste. Serve over salad.

Nutrition Facts Serving size 1 fruit

Amount per serving Calories 21

Total Fat 0g 0% Saturated Fat 0g 0% Polyunsaturated Fat 0.1g Monounsaturated Fat 0g Cholesterol 0g 0% Sodium 3.2mg 0% Potassium 157mg 4% Total Carbohydrate 11.6g 4% Dietary Fiber 0.4g 2% Sugar 0g Protein 1.3g 3%

Vitamin A 1% Vitamin C 83.2% Calcium 1% Iron 4% Vitamin D 0% Vitamin B6 6% Magnesium 3% *The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2000 calories a day is used for general nutrition advice.

Easy Lime (or Lemon) Chicken: In a large ziploc bag, combine 2 pounds chicken, 1/2 cup lime juice (or lemon juice), 2 cloves of garlic (or 1/4 teaspoon garlic powder), 1 tablespoon Worchester or soy sauce, and 1 teaspoon salt and pepper. Seal and toss to combine until chicken is evenly coated. Refrigerate at least 30 minutes or up to 8 hours. Preheat the oven to 425°F, and grease the cooking dish. Remove chicken from the bag and keep the marinade. Arrange chicken in a single layer in the baking dish. Bake for 20 minutes, then take out and brush chicken with marinade. Bake for additional 20-30 minutes or until chicken is cooked through, the internal temperature is 165oF and juices run clear. Serve over rice.