scored 86/100
Also known as kaffir lime leaf, citrus hystrix leaf, thai lime leaf, bai makrut
Makrut lime leaf is an intensely citrus-perfumed Southeast Asian leaf prized in Thai cooking, rich in aromatic citronellal and antioxidants.
0.6 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 86.
Makrut lime leaf (Citrus hystrix), historically marketed as kaffir lime leaf, is the glossy double leaf of a Southeast Asian citrus tree, indispensable to Thai, Lao, Cambodian, and Indonesian cooking. Its hallmark is an extraordinary citrus-floral perfume, more intense and deeper than ordinary lime, carried by an essential oil rich in citronellal and citronellol. These terpenes give the leaf both its aroma and its antioxidant character, and citronellal is studied for relaxing and insect-repellent properties. The dried leaf supplies small amounts of vitamin C, calcium, and potassium, but it is used as a fragrant seasoning rather than a nutrient source. Whole leaves are bruised and simmered to flavor curries, tom yum and tom kha soups, and stir-fries, then usually removed, while finely shredded leaf is eaten in salads. Pairing especially well with coconut milk, chili, and lemongrass, makrut lime leaf delivers its value as bright aroma and antioxidant volatile oils rather than as meaningful macronutrients.
Citronellal, citronellol, and leaf polyphenols scavenge free radicals and inhibit oxidative damage
Citronellal-rich essential oil has shown relaxing effects through aromatic and autonomic pathways
The leaf supplies modest ascorbic acid that supports antioxidant defense and collagen synthesis
Makrut lime leaf is added during cooking whenever a curry or broth is prepared.
Fasting-compatible
Used as a small aromatic seasoning it adds negligible calories.
Per 100 g of the default form. Bars show how much higher or lower makrut lime leaf is than the average across 76 peer foods in this category. Green means a favorable direction; amber means the opposite.
Makrut Lime Leaf is classified as a herbs & spices. Makrut lime leaf is an intensely citrus-perfumed Southeast Asian leaf prized in Thai cooking, rich in aromatic citronellal and antioxidants.
Makrut Lime Leaf scores 86/100 in Formulate, making it a great choice. Its strongest contributions come from Calcium, Iron, Potassium. The score blends nutrient density, fiber, healthy fats, protein quality, bioactive compounds, and glycemic impact.
Not particularly. A 2 g serving provides about 0.1 g of protein (~0% of the 50 g daily value).
Not really. A 2 g serving provides about 0.6 g of fiber (~2% of the 28 g daily value).
Yes — it fits comfortably in most keto plans. A 2 g serving has about 0.6 g of net carbs (1.2 g total minus 0.6 g fiber).
Best any time of day. Makrut lime leaf is added during cooking whenever a curry or broth is prepared.
A typical serving is around 2 g (~6 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 makrut lime leaf alongside several other herbs & spices sources.
Makrut Lime Leaf pairs nicely with: Pair with coconut milk because its richness carries the leaf's fat-soluble citrus oils through a curry; Combine with lemongrass and galangal because the three define classic Thai aromatic broths; Use with chili and fish sauce because the bright citrus balances heat and salt in tom yum.
Encyclopedia entries that supply the same signature nutrients makrut lime leaf contributes. Click through to see clinical dose ranges, evidence quality, and bioavailable forms.
These are the nutrients makrut lime leafcontributes 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.