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Lime juice

Fresh, tart juice for drinks, dressings and marinades.

Wiki about lime juice Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 ml
25 kcal 0.4 g Protein 8.4 g Kohlenhydrate 0.1 g Fett

Introduction

Glass with freshly squeezed lime juice
I have a small passion: lime juice. To me it's the unassuming magic ingredient that wakes up dishes, sharpens salads and makes cocktails glow. I still remember a rainy evening when I helped a friend rescue a simple tomato soup; a splash of lime juice and suddenly a pale broth had become a fresh, lively starter.

What I value about lime juice is its clearly defined acidity and the delicate, slightly bitter aroma that sets it apart from lemon. Key limes bring a floral note, while the common Persian lime tends to taste greener and fresher. For many dishes the distinction makes the small but decisive difference.

I use lime juice in surprisingly many areas: as an acidulant in dressings, as a marinade for fish and poultry, to "cook" ceviche, in desserts, to finish curries and of course in cocktails. A colleague of mine insisted for years that only lemon belonged in his dish, until one evening with a lime dressing changed his mind.

  • Practical tip: For more juice, roll the lime firmly on the work surface before cutting.
  • Storage: Fresh juice keeps in the refrigerator in an airtight container for about 2–3 days; freezing in ice cube trays extends usability.
  • Proportions: A medium-sized lime yields about 1–2 tablespoons of juice.
I like the combination with coriander, chili, garlic and coconut milk; it shows how flexible lime juice is. It prevents avocado browning, enhances flavors and can even balance sweet desserts with a fresh acidity. When seasoning I recommend adding the juice at the end so the freshness is preserved.

So lime juice is not a supporting player but a small director in my kitchen. It is quick at hand, versatile and often the final, saving touch I think of when a dish needs life.

Availability & types

Availability and types of lime juice

Lime juice comes from fruits called limes. Limes grow mainly in warm regions of the world. You can find lime juice almost everywhere today: in supermarkets, at the farmers' market or bottled in the pantry. Because many countries grow and trade limes worldwide, lime juice is usually available year-round, not only in a short season.

Where do limes come from?

  • Mexico and Brazil: Large producers; they supply a lot of juice to supermarkets.
  • India and Southeast Asia (Thailand, Vietnam, Philippines): Many different varieties grow here, including small and very aromatic ones.
  • USA (Florida) and Mediterranean regions: Also places where limes are grown for the local market.
You can think of it a bit like this: limes are like apples or oranges — depending on where they grow, they taste a little different.

Which varieties of lime exist?

  • Persian lime (Tahiti lime): The most commonly sold in supermarkets. It is medium-sized, juicy and not too sour.
  • Key lime (Mexican or West Indian lime): Small and very sour. Often used in cocktails like the mojito or in traditional dishes.
  • Kaffir lime: Better known for the leaves used in Asian cuisine. The juice is strong, but the fruit is somewhat different from common limes.
  • Rangpur and calamansi: Small relatives with a distinctive flavor; in some regions they are used instead of limes.
In which variants is lime juice available?

  • Freshly squeezed juice: The best flavor, like from a freshly cut lime. Short shelf life and often found in restaurants or freshly made at home.
  • Bottled juice (in bottles or Tetra Pak): Convenient for home. It has a longer shelf life because it is heat-treated (pasteurized) — meaning it was briefly heated to reduce bacteria. This changes the flavor slightly.
  • Concentrate: Water is removed so the juice is more compact and easier to transport. At home water is usually added again. It saves space and often costs less.
  • Frozen juice: Good if you want to keep juice for a long time. The taste is almost like fresh if properly frozen.
  • Powder or dried juice: Very practical for taking along or in dry products. You simply mix the powder with water.
  • Organic variants and blends: Organic lime juice comes from plants grown without chemical pesticides. There are also blends with other citrus fruits or sweeteners.
In short: If you want the best flavor, choose freshly squeezed juice. For everyday use and storage, bottled, concentrate or frozen variants are practical. Because limes are grown in many countries, you have a choice between different varieties and processing methods — almost like different ice cream flavors in the shop, except here it's about juice.

Details & nutrition

Property Value
Unit ml
Calories per 100 25
Protein per 100 0.4
Carbohydrates per 100 8.4
Sugar per 100 1.7
Fat per 100 0.1
Saturated fat per 100 0.0
Monounsaturated fat 0.0
Polyunsaturated fat 0.0
Fiber per 100 0.0
Vitamin C (mg) per 100 30
Vitamin D (IU) per 100 0
Calcium (mg) per 100 14
Iron (mg) per 100 0.2
Nutri-Score A
CO₂ footprint 0.25 kg CO2e/100 ml
Origin Depending on the season, e.g. Mexico or Spain
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan Yes
Note Values apply to unsweetened lime juice; depending on processing (fresh/squeezed, pasteurized, from concentrate) nutritional values and vitamin C content may vary slightly.

Technical & scientific information

Lime juice is the pressed juice of the lime (Citrus aurantiifolia or Citrus latifolia) and is used both in the kitchen and in the food industry and pharmacy. Chemically and sensorily lime juice is characterized by a high proportion of organic acids, especially citric acid (citrate), as well as a low pH and a characteristic aroma that comes mainly from volatile terpenes and other aromatic compounds.

Chemical composition and constituents
Essential components are:

  • Organic acids: Mainly citric acid, typical content is often in the range of about 5–7 % (w/v) in fresh juice; other acids in smaller amounts include ascorbic acid (vitamin C) and malate.
  • Ascorbic acid (vitamin C): Lime juice provides a relevant amount of vitamin C; typical values are in the range of several tens of milligrams per 100 g of juice, depending on variety and freshness.
  • Flavonoids and polyphenols: Citrus-specific flavonoids such as hesperidin, naringin and other polyphenols contribute to antioxidant properties and slightly bitter notes.
  • Volatile compounds: Limonene, β‑pinene, linalool and citral mainly originate from the peel, but can enter the juice during pressing and determine the aroma.
  • Carbohydrates and minerals: Small amounts of sugars (mainly glucose/fructose), also minerals such as potassium, calcium and magnesium in low concentrations.
Nutritional values (approximate, per 100 g)
Lime juice is low in calories, provides mainly water, small amounts of carbohydrates and negligible amounts of fat and protein. The energy content is typically in the low double-digit kilocalorie range, with exact values depending on variety and batch.

Processing methods
Extraction usually occurs by mechanical pressing (cold pressing) of the fruits. For industrial products additional steps are used:

  • Filtration and enzymatic clarification to remove solids.
  • Pasteurization or alternative preservation methods such as high-pressure processing (HPP), to achieve microbiological safety while retaining fresh aroma.
  • Concentration by vacuum evaporation or freeze-drying for storage and transport; rehydration yields ready-to-drink juice.
  • Aseptic filling and cold chain for fresh products and, where applicable, addition of antioxidants or preservatives.
Health aspects and safety
Lime juice has nutritional benefits from vitamin C and antioxidant substances, which can have immune-supporting and anti-inflammatory modulatory effects. Due to the high acidity, however, regular consumption can erode tooth enamel and worsen heartburn or gastroesophageal symptoms in sensitive individuals. Some citrus species contain furanocoumarins in the peel and pressed juice, which can trigger phototoxic skin reactions (phytophotodermatitis) if skin contact is followed by sunlight exposure. From a microbiological perspective the low pH reduces many pathogens, but acid-tolerant microorganisms and toxins can be relevant in exceptions, so hygiene measures and appropriate preservation are important.

Applications
Lime juice is used as a flavoring and acidifying agent in beverages, sauces, marinades and desserts; it also serves as a natural preservative and antioxidant in formulations. In food analysis and food technology it serves as a model substance for acidity and flavor compound analyses.

In summary, lime juice is a complex natural product with dominant citric acid, significant vitamin C content, characteristic volatile aromas and several biologically active secondary compounds. Its processing steps and preservative measures affect nutrient content, sensory properties and safety, so freshness and production method are crucial for quality and health effects.

Wiki entry for: lime juice
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