Source: USDA FoodData Central · Raw · Data verified by CaloriesCalc
* % Daily Value based on a 2,000 kcal diet.
| Nutrient | Amount | % Daily Value | Bar |
|---|---|---|---|
| Vitamin C | 29.1 mg | 32% | |
| Potassium | 102 mg | 2% | |
| Calcium | 33 mg | 3% | |
| Folate (B9) | 8 µg | 2% | |
| Vitamin B6 | 0.04 mg | 3% | |
| Magnesium | 6 mg | 1% | |
| Phosphorus | 18 mg | 2% | |
| Iron | 0.6 mg | 3% | |
| Thiamine (B1) | 0.03 mg | 2% | |
| Vitamin E | 0.22 mg | 1% |
| Weight | Calories | Carbs | Protein | Fat |
|---|
| Serving | Weight | Calories | Carbs | Net Carbs | Fat |
|---|---|---|---|---|---|
| 1 tbsp lime juice | 15ml | 4 kcal | 1.4g | 1.1g | 0.0g |
| 1 wedge (1/8 lime) | 11g | 3 kcal | 1.2g | 0.9g | 0.0g |
| ⭐ 1 medium lime (flesh) | 67g | 20 kcal | 7.1g | 5.2g | 0.1g |
| 1 large lime (flesh) | 83g | 25 kcal | 8.7g | 6.4g | 0.2g |
| 1 oz | 28g | 8 kcal | 3.0g | 2.2g | 0.1g |
Lime is 88% water with only 1.69g of natural sugar per 100g — the lowest of any citrus fruit. Net carbs are 7.7g per 100g. The distinctive tartness comes from high citric acid rather than sugar.
Limes (and all citrus) contain limonoids — a class of terpene compounds responsible for the bitter taste in citrus juice. Limonin, the primary limonoid in lime, has demonstrated Antioxidant support properties in cell and animal studies, inhibiting the growth of breast, colon, stomach, lung, and mouth cancer cells. Limonoids are water-soluble and remain active in the body for 24 hours after consumption — longer than most antioxidants.
Lime's historical importance in nutrition is extraordinary. British sailors in the 18th and 19th centuries were given lime juice to prevent scurvy (severe vitamin C deficiency) on long voyages — giving rise to the nickname 'Limeys'. This was one of the first recorded controlled clinical nutrition experiments, predating modern clinical trials by over a century.
Like lemons, limes are high in citric acid which binds to urinary calcium and inhibits calcium oxalate crystal formation. Lime juice consumption consistently raises urinary citrate levels — the key mechanism for preventing kidney stones. A cup of fresh lime juice provides approximately 1.1g of citric acid, which is the therapeutic dose used in many kidney stone prevention protocols.
Like all citrus, lime juice dramatically increases absorption of non-haem iron (plant-based iron) when consumed together. A squeeze of lime juice over iron-rich plant foods like lentils, beans, or leafy greens can increase iron absorption by 2–4 times — particularly important for vegetarians and vegans.
Nutrition values sourced from USDA FoodData Central. Not medical advice.