Fruit
Fruit
Lime fruit is the whole market citrus—peel, juicy segments, and seeds—sold green (or yellow when Key limes fully ripen) for juicing, zesting, and garnishing. Size and oil glands in the peel matter: small Key limes pack more perfume per gram; larger Persian limes yield more juice with fewer seeds. Heavy fruit with smooth, thinish skin usually juices better than light, thick-skinned pieces. Keep cool but not rock-hard cold if you need aromatic oils for zest; very cold peel releases less fragrance. Whole fruit is the form that travels and stores; once cut or juiced, quality drops within hours as volatiles fade and juice oxidises.
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Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.29 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 12.2 g
- Dietary Fibre 2.01 g
- Total Sugars 10.6 g
- Complex / starch 1 g
- Protein 0.75 g
- Water 80 g
- Energy 54.4 kcal
- Water 80 g
- Carbohydrates 12.2 g
- Protein 0.75 g
- Fat 0.29 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 36.1 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.36 mg
- Vitamin B5 — Pantothenic Acid 0.18 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.1 µg
- Vitamin C 2 mg
- Vitamin E 0.26 mg
- Vitamin K 4.2 µg
- Minerals 375 mg
- Major Minerals 373 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.36 · vitamin-b5-pantothenic-acid: 0.18 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.1 · vitamin-e: 0.26 · vitamin-k: 4.2 ·
Minerals
Fruit of Lime: composition reflects this culinary part relative to the whole ingredient.
History
Market fruit grades and whole-fruit cookery shaped global produce trade.