Increase flavor without increasing sodium with two world-famous citrus favorites–lemons and limes. These tart citrus fruits enhance the natural flavors in many foods. Their acids stimulate taste buds while masking the need for salt.
Nutrients and Cooking Ideas
Use the juice or zest, the colored part of the peel packed with fresh citrus flavor. If you are fortunate enough to find lemon or lime oil (usually in a specialty culinary store) add it to your flavorings collection. One or two drop of lemon oil added to marinades and sauces turns a good –tasting dish into a great –tasting one.
Nutritionally, lemons and limes are high in vitamin C and low in sodium and phosphorus. Potassium content is low—one lemon (juice and peel) contains 156 mg potassium; one lime (juice and peel) contains 68 mg potassium.
Use lemon or lime juice and zest in your kidney-friendly diet to boost flavors in seafood and poultry by adding to marinade or during cooking. Squeeze lemon or lime over fish, salads, cooked vegetables, rice or noodles. Bake lemon cookies, cake or bread. Make a lemon meringue or key lime pie. Add a wedge to hot or iced tea or make fresh squeezed lemon or limeade.
Recipes
Checkout some of these lemon and lime based kidney-friendly recipes on DaVita.com:
