one teaspoon lime juice
Rich in vitamin C and antioxidants, with minimal calories (a teaspoon contains approximately 1-2 calories) and no significant macronutrients. The citric acid aids mineral absorption and supports digestive health.
About
Lime juice is the freshly extracted or processed liquid from limes (Citrus aurantifolia, Citrus latifolia, and related species), small round citrus fruits native to Southeast Asia. The juice comprises approximately 6-8% citric acid by weight, giving it a sharp, intensely sour flavor profile distinct from lemon juice. Persian limes and key limes are the two primary cultivars used for juice production; Persian limes are larger and juicier, while key limes are smaller and aromatic. The juice ranges in color from pale yellow-green to clear depending on the fruit variety and extraction method, and contains natural oils and compounds that contribute subtle floral and herbaceous notes alongside the primary acidity.
Culinary Uses
Lime juice serves as a fundamental souring agent and flavor enhancer across tropical and global cuisines. It is essential in Latin American, Southeast Asian, and Caribbean cooking, featuring prominently in ceviches, marinades, curries, and cocktails such as margaritas and mojitos. The juice brightens dishes without adding salt or fat, and is often used to balance rich or spicy foods. It functions both as a marinade component—where its acidity denatures proteins—and as a finishing acid applied tableside. Fresh juice is preferred over bottled for maximum aromatic complexity, though bottled juice is more shelf-stable for consistent use.