Lime

Nutrition per ~140 g · 2–3 limes

10.8 g net carbs after fiber.

Vitamins

Minerals & other

Bioactives estimated

Representative amounts for this food, not measured for this item. Real content varies widely by variety, ripeness and storage.

What drives the score weighted inputs

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.

What it feeds primary sources only

Systems

Pathways

Overview

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.

Health benefits 5

Pairs 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

In the kitchen

• Juice fresh limes immediately before consuming or adding to meals to maximize vitamin C content; heat and oxidation rapidly degrade ascorbic acid
• Use lime juice as an acid component in salad dressings instead of vinegar to preserve vitamin C while enhancing mineral bioavailability of raw vegetables
• Consume limes whole (zest and fruit) when possible; the white pith and zest contain elevated polyphenol concentrations including hesperidin and flavonoids
• Store limes at room temperature for 2-3 weeks or refrigerate up to 4 weeks in a breathable bag; cold storage slows ripening and preserves nutrient density longer than ethylene exposure

When to eat it anytime

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