Lime: Nutrition, Benefits and Uses

Lime (*Citrus aurantiifolia*) is a small citrus fruit known for its tart, refreshing flavor. Originating from Southeast Asia, it is now grown worldwide and used in cooking, beverages, and natural medicine.

Per 100 g, lime provides about **30 kcal**, 1 g protein, 0.2 g fat, and 11 g carbohydrates. It is especially high in **vitamin C** (29 mg) and contains small amounts of calcium, potassium, folate, and antioxidants like flavonoids.

- **Boosts immunity** due to high vitamin C content - **Improves digestion** by stimulating digestive juices - **Provides antioxidant protection** against oxidative stress - **Freshens breath** and supports oral hygiene - **Supports skin health** by aiding collagen synthesis

Excessive lime consumption may cause tooth enamel erosion due to its acidity. In people allergic to citrus, it can cause skin reactions or digestive discomfort.

Lime is used fresh, as juice, or grated zest in marinades, salads, desserts, and cocktails (e.g., mojito). It is often added to fish dishes and spicy sauces to balance flavors.

In the 19th century, British sailors used lime to prevent scurvy, earning them the nickname *limeys*.