1 tbsp lime juice
Rich in vitamin C (ascorbic acid) and contains antioxidants including flavonoids; one tablespoon provides approximately 2-3 mg of vitamin C. Low in calories (approximately 4 calories per tablespoon) with negligible amounts of sugar.
About
Lime juice is the acidic liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (key lime), small citrus fruits native to Southeast Asia. The juice is characteristically tart and aromatic, with a pH typically between 2.0-2.35, making it one of the most acidic citrus juices. Persian limes, the most common commercial variety, are larger and less acidic than key limes, which are smaller, rounder, and more intensely flavored. Fresh lime juice contains approximately 4-6% citric acid by volume and exhibits a bright, herbaceous flavor profile with subtle floral and sometimes piney notes.
Culinary Uses
Lime juice is fundamental to numerous culinary traditions, particularly in Mexican, Thai, Vietnamese, and Caribbean cuisines. It functions as both a flavor brightener and a chemical tenderizer; the citric acid denatures proteins, making it essential in ceviches and marinades. Common applications include finishing dishes with acidity (soups, stews), creating beverages (margaritas, daiquiris, cocktails), flavoring salsas and guacamole, and curing raw seafood. In Southeast Asian cooking, lime juice is paired with fish sauce and chilies as a foundational flavor base. A tablespoon of fresh lime juice can balance richness, enhance other flavors, and add complexity to both savory and sweet preparations.