Lime, raw
Common food
A small, bright green citrus fruit with a thin, aromatic rind and a sharply tart, acidic juice. Its flesh is segmented and juicy, offering a powerful flavor punch with minimal calories and a notable dose of fiber. It's a cornerstone of global cuisine, prized for its ability to brighten and balance other flavors.
Calorie split: 6% protein · 90% carbs · 4% fat
↓ Full nutrition💚 Why it's loved
People love it for its intensely fresh, zesty flavor that can instantly elevate a dish, drink, or dessert. Its incredible versatility—from savory marinades to sweet key lime pie—makes it a kitchen staple across countless cultures.
⚠️ Watch-outs & how to enjoy it better
The high citric acid content can erode tooth enamel over time, especially with frequent, prolonged sipping. Those with acid reflux or mouth sores may find it irritating. To counteract this, drink lime water through a straw, rinse your mouth with plain water afterward, and avoid brushing teeth immediately.
Key benefits
- Excellent source of vitamin C for immune support
- Contains flavonoid antioxidants like hesperidin and naringenin
- High in soluble fiber, which aids digestion
- Adds flavor without added sodium or sugar
- May enhance iron absorption from plant-based foods
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The lime was a key weapon in the fight against scurvy in the 19th-century British Royal Navy, leading to sailors being nicknamed 'Limeys.'
Full nutrition (USDA data · scales with serving)
| Water | 88.3 g |
| Energy | 30.0 kcal |
| Protein | 0.70 g |
| Total lipid (fat) | 0.20 g |
| Carbohydrate, by difference | 10.5 g |
| Fiber, total dietary | 2.8 g |
| Total Sugars | 1.7 g |
| Calcium, Ca | 33.0 mg |
| Iron, Fe | 0.60 mg |
| Magnesium, Mg | 6.0 mg |
| Phosphorus, P | 18.0 mg |
| Potassium, K | 102 mg |
| Sodium, Na | 2.0 mg |
| Zinc, Zn | 0.11 mg |
| Copper, Cu | 0.07 mg |
| Selenium, Se | 0.40 ug |
| Vitamin C, total ascorbic acid | 29.1 mg |
| Thiamin | 0.03 mg |
| Riboflavin | 0.02 mg |
| Niacin | 0.20 mg |
| Vitamin B-6 | 0.04 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Choline, total | 5.1 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 2.0 ug |
| Retinol | 0.00 ug |
| Carotene, beta | 30.0 ug |
| Carotene, alpha | 0.00 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 0.00 ug |
| Lutein + zeaxanthin | 0.00 ug |
| Vitamin E (alpha-tocopherol) | 0.22 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 0.60 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.02 g |
| SFA 4:0 | 0.00 g |
| SFA 6:0 | 0.00 g |
| SFA 8:0 | 0.00 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.00 g |
| Fatty acids, total monounsaturated | 0.02 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.02 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.04 g |
| PUFA 18:3 | 0.02 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 0.00 mg |
Amino acid profile (per 100g)
Estimated from Limes, raw — USDA does not publish this profile for Lime.
| Tryptophan | 0.00 g |
| Lysine | 0.01 g |
| Methionine | 0.00 g |
FAQ
What's the difference between a lime and a lemon?
Limes are typically smaller, rounder, and green when ripe (though they turn yellow), with a more bitter, complex flavor. Lemons are larger, oval, and bright yellow when ripe, with a more straightforward sour taste. Nutritionally, they are very similar, though lemons have slightly more vitamin C.
Can I substitute lime juice for lemon juice in recipes?
Yes, in most cases. Use a 1:1 ratio. However, the flavor profile will change—lime adds a distinct, slightly floral or bitter note that differs from lemon's cleaner acidity. It works beautifully in Southeast Asian, Mexican, and Caribbean dishes but may alter the taste of classic European recipes.
How do I get the most juice out of a lime?
Roll the lime firmly on the countertop with your palm before cutting to break down the internal membranes. You can also microwave it for 10-15 seconds or soak it in warm water for a few minutes. Use a citrus reamer or fork to extract the juice.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.30 kcal/g · 9% calories from protein · 2.8 g fiber · 1.7 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.02 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.