1. Differences in nutritional components

Although there are many differences between green lemon and yellow lemon, their nutritional components are basically the same, but the contents of citric acid and vitamin C in green lemon are slightly higher than those in yellow lemon.

2. Differences in colors

Green lemon is not an immature lemon, but an independent variety in the lemon family. Its skin is blue and smooth from fruiting to maturity. The pulp of imported lime is also green as jade, while the pulp of domestic lime is like grapefruit, with a little green and yellow feeling.

The yellow lemon is blue at first, with fine texture on the skin, and then the skin turns golden when it is ripe, and the flesh is light golden.

3. Differences in uses

Green lemon has more juice than yellow lemon, and its skin is thinner than yellow lemon, so it is most suitable for juicing or making juice drinks with strong acidity. Green lemon is often used as a seasoning in Thai cuisine or Southeast Asian cuisine. Cooking with fish can remove the fishy smell, and cooking with meat can make the meat soft and delicious.

Yellow lemon is mostly used in western food in cooking, and it is usually squeezed into lemon juice or cut into lemon slices and soaked in water for drinking. When used with seafood, it can play the role of removing fishy smell, hanging fresh and enhancing fragrance.

4, the difference of taste

The aroma of green lemon is light, and the flesh of domestic lime is not sour after ripening, and the aftertaste is slightly bitter. The ripe pulp of imported lime is very sour. The smell of yellow lemon is rich, and the ripe pulp is also very sour.

The function of lemon

Most lemons in northern China and abroad are yellow, which are mostly used in western food. They can be squeezed into lemon juice to cook seafood, which has the function of removing the fishy smell and enhancing the freshness and fragrance. You can also slice and soak in water, which has the effect of reducing fat and losing weight.

green lemons are more common in the south. Southeast Asians like to use sour green lemons in dishes. Cooking with fish can relieve fishy smell, cooking with meat can make them soft and delicious, and matching with heavy-flavored dishes can eliminate greasy feeling and make people refreshing and appetizing. People who like sour taste can also choose green lemon to soak in water. In addition, the skin of green lemon is thin, so it is often used to make sour juice drinks.

Health: What's the difference between green lemon and yellow lemon-People's Daily Online