Fruit

Lime

Health
ScoreA+

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.

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Why Lime scores 94

Nutrient density32

Protein quality6

Fiber content10

Healthy fats5

Bioactive compounds13

Glycemic impact10

Top nutrients

% Daily Value per 1 medium (140 g)

Vitamin C 45%Vitamin B6 18%Copper 10%Iron 4.6%Calcium 3.5%

Nutrition

per_100g

Calories

0.7g

Protein

10.5g

Carbs

0.2g

Fat

2.8g

Fiber

Health benefits

Enhanced collagen synthesis and skin elasticity

strong evidence

Vitamin C acts as a cofactor for hydroxylation reactions in collagen formation, directly supporting skin integrity and reducing age-related degradation

Improved mineral absorption and bone health

moderate evidence

Citric acid lowers gastric pH and forms soluble complexes with minerals like calcium, magnesium, and iron, enhancing their intestinal absorption

Reduced cardiovascular disease risk

moderate evidence

Polyphenols in lime exhibit antioxidant and anti-inflammatory effects that reduce LDL oxidation and endothelial dysfunction, key drivers of atherosclerosis

Metabolic support and improved insulin sensitivity

moderate evidence

Low glycemic load and polyphenolic compounds may enhance insulin signaling and glucose utilization without spiking blood sugar

Antimicrobial and digestive support

emerging evidence

Citric acid and limonoids create an inhospitable environment for pathogenic bacteria while stimulating digestive enzyme production

Pairs well 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

Practical tips

·Best timing: 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.
·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