scored 94/100
Lime is a small citrus fruit rich in vitamin C and polyphenols, offering potent antioxidant and anti-inflammatory benefits with minimal calories. Its acidic nature and bioactive compounds make it particularly valuable for metabolic health and longevity.
10.8 g net carbs after fiber.
Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.
These are the scored components, not a sum: the published score also reflects normalisation across the catalog, so the parts above will not add to 94.
Lime (Citrus aurantifolia and Citrus latifolia) originated in Southeast Asia and has been cultivated for centuries across tropical and subtropical regions. Beyond its distinctive tart flavor, lime delivers concentrated phytonutrients in a low-calorie package—just 30 calories per 100g with 2.8g fiber. The fruit is exceptionally rich in vitamin C (29mg per 100g), a powerful antioxidant critical for collagen synthesis, immune function, and protecting against oxidative stress associated with aging. Limes contain unique flavonoids including hesperidin and quercetin, plus limonoids that exhibit anti-cancer properties in preliminary research. The citric acid in lime enhances mineral bioavailability and supports digestive health by promoting stomach acid production. Unlike sweeter citrus fruits, limes have minimal fructose, making them ideal for metabolic health and blood sugar control. The peel contains d-limonene, a compound showing promise for digestive and cardiovascular support. For longevity-focused individuals, lime's combination of high vitamin C density, low sugar content, and bioactive polyphenols makes it an efficient addition to any anti-aging nutrition strategy.
Vitamin C acts as a cofactor for hydroxylation reactions in collagen formation, directly supporting skin integrity and reducing age-related degradation
Citric acid lowers gastric pH and forms soluble complexes with minerals like calcium, magnesium, and iron, enhancing their intestinal absorption
Polyphenols in lime exhibit antioxidant and anti-inflammatory effects that reduce LDL oxidation and endothelial dysfunction, key drivers of atherosclerosis
Low glycemic load and polyphenolic compounds may enhance insulin signaling and glucose utilization without spiking blood sugar
Citric acid and limonoids create an inhospitable environment for pathogenic bacteria while stimulating digestive enzyme production
Lime's low caloric density and absence of stimulants make it beneficial throughout the day. Adding fresh lime juice to meals optimizes mineral absorption at any time. For maximum vitamin C benefit, consume shortly after cutting to minimize oxidation.
Fasting-compatible
Fresh lime juice can be consumed during fasting periods without breaking a fast; the minimal caloric and macronutrient content preserves ketosis or autophagy pathways
Per 100 g of the default form. Bars show how much higher or lower lime is than the average across 95 peer foods in this category. Green means a favorable direction; amber means the opposite.
Lime is classified as a fruit. Lime is a small citrus fruit rich in vitamin C and polyphenols, offering potent antioxidant and anti-inflammatory benefits with minimal calories.
Lime scores 94/100 in Formulate, making it an exceptional choice. Its strongest contributions come from Vitamin C, Vitamin B6, Copper. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 140 g serving provides about 1 g of protein (~2% of the 50 g daily value).
It's a moderate source of fiber. A 140 g serving provides about 3.9 g of fiber (~14% of the 28 g daily value).
In a 140 g serving, lime is highest in Vitamin C (~45% DV), Vitamin B6 (~18% DV), Copper (~10% DV).
Not really. A 140 g serving has about 10.8 g of net carbs (14.8 g total minus 3.9 g fiber).
Best any time of day. Lime's low caloric density and absence of stimulants make it beneficial throughout the day. Adding fresh lime juice to meals optimizes mineral absorption at any time. For maximum vitamin C benefit, consume shortly after cutting to minimize oxidation.
A typical serving is around 140 g (~42 kcal), based on the FDA's Reference Amount Customarily Consumed for this food category. There's no fixed daily target — most adults benefit from rotating lime alongside several other fruit sources.
Lime pairs nicely with: Pair with leafy greens (spinach, kale) because lime's vitamin C dramatically increases iron bioavailability from plant sources, supporting oxygen transport and energy production; Combine with fatty fish (salmon, mackerel) because fat-soluble vitamin absorption benefits from acidic lime juice, and polyphenols work synergistically with omega-3s for anti-inflammatory effects; Mix with turmeric-containing dishes because citric acid enhances curcumin absorption while both compounds amplify antioxidant and anti-inflammatory signaling; Pair with legumes (beans, lentils) because lime's vitamin C increases non-heme iron absorption from plant proteins by 3-4 fold.
Encyclopedia entries that supply the same signature nutrients lime contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients limecontributes meaningfully toward (≥10% DV per 100 g serving). Click one to see what it does in the body, which supplements concentrate it, and which other foods are top sources.