Fruit
Juice
Lime juice is the strained or free-run liquid from pressed fruit—the kitchen’s sharpest everyday acid after vinegar. Fresh juice is aromatic and grassy; bottled juice is flatter and often more bitter from peel oils and heat treatment. Roll whole fruit firmly before cutting to break vesicles and raise yield; strain seeds and excess pulp for clear dressings. Use immediately for ceviche, margaritas, nam jim, and finishing butter sauces. Acid browns cut avocado and artichoke less when applied promptly. Avoid aluminium vessels for long contact. Frozen juice cubes preserve more character than open bottles left for weeks.
Track this ingredient
Characteristics
Preparations
Traits
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 4.96 mg
- Salt 0.01 g
- Total Carbohydrate 12.5 g
- Dietary Fibre 0.42 g
- Total Sugars 12.8 g
- Complex / starch 1 g
- Protein 0.77 g
- Water 88.3 g
- Energy 51.6 kcal
- Water 88.3 g
- Carbohydrates 12.5 g
- Protein 0.77 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 35.7 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 12.8 µg
- Vitamin C 2 mg
- Vitamin E 0.25 mg
- Vitamin K 4.1 µg
- Minerals 372 mg
- Major Minerals 371 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: 12.8 · vitamin-e: 0.25 · vitamin-k: 4.1 ·
Minerals
Juice concentrates sugars and acids while leaving most fibre in the pulp.
History
Juicing and pressing industrialised beverage and culinary use of fruits.