Substrate
Lime
2 named fermented preparations, across 3 regions.
| Pickle | Region | Method | Salt | Terminal pH |
|---|---|---|---|---|
| Dry-salted lime pickle | India, Pakistan, North Africa | dry-salted | 1 kg per 4 kg of limes | - |
| Lime pickle (brined) | India, Pakistan, North Africa | brined | - | - |
Composition
USDA FoodData Central rows whose own description carries this substrate's name. The raw vegetable is here as well as the ferment, because the difference between the two sodium figures is what the salt did.
| Food | Sodium mg/100 g | Energy kcal | Dataset |
|---|---|---|---|
| Limes, raw | 2 | 30 | SR Legacy |
| Lime juice, raw | 2 | 25 | SR Legacy |
| Lime juice, canned or bottled, unsweetened | 16 | 21 | SR Legacy |
| SILK Key Lime soy yogurt | 15 | 88 | SR Legacy |
| Lime, raw | 2 | 30 | Survey (FNDDS) |
| Lime juice, 100%, NS as to form | 2 | 25 | Survey (FNDDS) |
| Lime juice, 100%, freshly squeezed | 2 | 25 | Survey (FNDDS) |
| Lime juice, 100%, canned or bottled | 16 | 21 | Survey (FNDDS) |