Fruit

Leaf Rib

Kaffir Lime leaf rib is a prepared form of the leaf, cut or sorted so cooks get consistent pieces without full breakdown. plant ingredient with cultivar-driven sweetness, acid or starch. Match cooking time to piece size and moisture. ripeness and cut size drive timing more than complex technique. Use sound product and keep cut surfaces from drying out before the pan. Even thickness matters more than elaborate marinades for consistent doneness.

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Characteristics

Preparations

CookedDriedFreshPreparedRawWilted

Traits

FreshLeaf RibPortionPrep ReadyTender

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 49.4

Amount per 100 g

Total Fat 0.29 g
Saturated Fat 0.05 g
Trans Fat 0 g
Monounsaturated Fat 0.09 g
Polyunsaturated Fat 0.1 g
Cholesterol 0 mg
Sodium 4.87 mg
Salt 0.01 g
Total Carbohydrate 12.1 g
Dietary Fibre 2.61 g
Total Sugars 10.6 g
Complex / starch 0.99 g
Protein 0.83 g
Water 81.5 g

Detailed nutrients

Energy 49.4 kcal
Water 81.5 g
Carbohydrates 12.1 g
- Sugars 10.6 g
- Starch 0.99 g
- Fibre 2.61 g
Protein 0.83 g
Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
  - Omega-3 0.01 g
Vitamins 66.9 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.41 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15 µg
- Vitamin C 30 mg
- Vitamin E 0.29 mg
- Vitamin K 4.8 µg
Minerals 294 mg
- Major Minerals 293 mg
  - Calcium 54 mg
  - Sodium 4.87 mg
  - Potassium 234 mg
- Trace Minerals 1.5 mg
  - Iron 1.5 mg
Salt 0.01 g

Vitamins

vitamin-c: 30 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.41 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15 · vitamin-e: 0.29 · vitamin-k: 4.8 ·

Minerals

Sodium: 4.87 · Potassium: 234 · Calcium: 54 · Iron: 1.5 ·

Leaf tissue is fibre- and water-forward with low energy density.

History

1000 BCE

Market gardeners and growers selected kaffir lime for flavour, yield and keeping quality, including named leaf rib portions.

1900

Cold storage and transport made kaffir lime a year-round kitchen staple in many regions, including named leaf rib portions.

1950