Know what’s on your plate
Lime juice
Calories & nutrition facts
raw
Nutrition facts
Per 100 g% DV- Calories 25 kcal —
- Protein 0.4 g 1%
- Carbohydrate 8 g 3%
- Fat 0.1 g 0%
- Saturated fat 0 g 0%
- Fibre 0.4 g 1%
- Sugars 1.7 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 2 µg 0%
- Vitamin C 30 mg 33%
- Vitamin D 0 µg 0%
- Vitamin E 0.22 mg 1%
- Vitamin K 0.6 µg 1%
- Thiamin (B1) 0.03 mg 2%
- Riboflavin (B2) 0.02 mg 1%
- Niacin (B3) 0.14 mg 1%
- Pantothenic acid (B5) 0.12 mg 2%
- Vitamin B6 0.04 mg 2%
- Folate (B9) 10 µg 3%
- Vitamin B12 0 µg 0%
- Choline 5.1 mg 1%
Minerals
- Calcium 14 mg 1%
- Iron 0.09 mg 1%
- Magnesium 8 mg 2%
- Phosphorus 14 mg 1%
- Potassium 117 mg 2%
- Zinc 0.08 mg 1%
- Copper 0.03 mg 3%
- Manganese 0.02 mg 1%
- Selenium 0.1 µg 0%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 25 | 0.4 g | 8 g | 0.1 g |
| 1 × cup | 242 g | 61 | 1 g | 19 g | 0.2 g |
| 1 × fl oz | 30.8 g | 8 | 0.1 g | 2.5 g | 0 g |
| 1 × lime yields | 44 g | 11 | 0.2 g | 3.5 g | 0 g |
| 2 × cup | 484 g | 121 | 2 g | 39 g | 0.3 g |
| ½ × cup | 121 g | 30 | 0.5 g | 9.7 g | 0.1 g |
| 3 × cup | 726 g | 182 | 3 g | 58 g | 0.5 g |
| 4 × cup | 968 g | 242 | 4.1 g | 78 g | 0.7 g |
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Questions about Lime juice
How do you get more juice from a lime?
Bring it to room temperature, then roll it firmly under your palm on the worktop before cutting and squeezing. A hand-held citrus squeezer catches the pips and gets more juice out than squeezing with your fingers.
How long does fresh lime juice keep in the fridge?
Keep it in a clean, tightly sealed container and use it within about three days; its fresh aroma fades quickly. Freeze extra juice in an ice-cube tray, then transfer the cubes to a sealed bag for cooking or drinks.
Can you cook with lime juice, or should you add it at the end?
You can do both: add it earlier to marinades and sauces, but stir a little in at the end to keep its bright, fresh flavour. In hot dishes such as Thai curry, a final squeeze just before serving works especially well.
What can you use instead of lime juice?
Lemon juice is the closest easy swap; use the same amount, then add a little more if the dish needs lime’s sharper, more floral edge. For a less citrusy substitute in savoury cooking, use mild vinegar sparingly.
Which dishes use lime juice?
It brings brightness to guacamole, salsa, ceviche and Thai-style salads, and balances the sweetness of drinks such as limeade. Add it to prawns, grilled fish or a dressing just before serving.
Is lime juice more acidic than lemon juice?
They are both acidic, and their sharpness varies with the fruit. Lime juice has a distinct floral, slightly bitter aroma, while lemon juice tends to taste more straightforwardly citrusy; either can usually replace the other in a recipe.
Does lime juice make raw fish safe to eat in ceviche?
No. Lime juice firms and changes the colour of fish, but it does not reliably kill harmful germs or parasites. Use fish intended for raw eating, keep it cold, and remember that cooking is the dependable way to make fish safe.
Source: USDA FoodData Central 168156 · per 100 g · carbohydrate per EU label, fibre excluded
