Lime
Citrus aurantiifolia
Lime (Citrus aurantiifolia) are the most common cultivars of this smaller citrus species from Rutaceae family, characterized by their bright green color, high acidity, and a strong aroma. Lime is high in vitamin C and antioxidants, like others citrus fruits. This fruit is mainly used to flavor food, to prepare drinks but also for juice production, and essential oils. According to FAOSTAT, in 2020, the worldwide production of limes (combined with lemons) has 21.5 million tons.
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Amount per 100 g
| Energy | 30 kcal |
| Water | 88.3 g |
| Protein | 0.70 g |
| Lipids | 0.20 g |
| Carbohydrates | 10.5 g |
| Sugars | 1.69 g |
| Fiber | 2.8 g |
| Vitamin C | 29.1 mg |
| Potassium (K) | 102 mg |
| Calcium (Ca) | 33 mg |
Source: USDA Food Data Central
Lime, like other citrus fruits, is rich in bioactive compounds, mainly flavonoids: hesperitin (43.00 mg/100 g FW), naringenin (3.40 mg/100 g FW), and minor contens of quercetin, eriocitrin and kaempferol. Caffeic, p-coumaric, sinapic, ferulic and chlorogenic acid are the most common phenolic acids in sweet lime. Regarding carotenoids, β-carotene is the principal found in limes (30 µg/100 g). These phenolic compounds are the secondary metabolites and have antioxidant properties. Moreover, these compounds have antiviral, antitumoral, antimicrobial, anti-allergenic and anti-inflammatory effects.
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