Lemons are green and yellow, but there is no good or badLemons contain a lot of vitamin C, which is a master of whitening, and many women drink lemon water. Generally after going to the restaurant, especially when eating hot pot or western food, often ask for some lemon water. In addition to making water, lemons can also be used in dishes, which are very refreshing. Lemon has a green, yellow points, but there is no good or bad points, only in the role and consumption methods have certain differences, the difference lies in these aspects: First, the color is different, the lime is not immature, but a separate species in the lemon, from the hanging fruit until maturity, its skin is green and relatively smooth. Imported small limes ripe flesh turquoise jade, domestic limes ripe flesh like grapefruit, a little green with yellow feeling. Second, the nutritional composition of the two is basically the same, but the citric acid and vitamin C content in the lime is slightly higher than the yellow lemon. Third, the two flavors are different, lime flavor is a little light, domestic limes ripe flesh of the sour taste is not heavy, and aftertaste slightly bitter. Imported small limes ripe pulp, the flavor is very sour, yellow lemon flavor is stronger, mature, the pulp is also very sour. Fourth, the use of different, compared to yellow lemons, lime, more juice, skin is slightly thinner, the most suitable for juicing to drink, made of more acidic juice or drink. In Thai or Southeast Asian cuisine, it is often used as a seasoning, cooked with fish to remove the fishy flavor, and cooked with meat to make the meat more flavorful. People in raw seafood food, such as salmon fillets, octopus or other fish fillets, often put some lemon, so the main role is to remove the fishy and fresh, can make the meat more tender.