Calories in Kaffir Lime: Nutritional facts for Kaffir Lime Types

One hundred grams (3.5 oz) of raw kaffir lime leaves or zest contains 43 calories.

One kilogram (1,000 g or 35.3 oz) of raw kaffir lime material contains 430 calories.

A single whole kaffir lime fruit weighing 80 g (2.8 oz) provides 34 calories. A single fresh kaffir lime leaf weighing 1 g contains less than 1 calorie.

The botanical components of the makrut lime present profound health advantages, particularly concerning the mitigation of bacterial pathogens and the enhancement of oral hygiene. Frequently referred to in culinary circles as "magrut," "Thai lime," or "Mauritius papeda," this plant is revered across Southeast Asia for its medicinal properties. A list of the health benefits of kaffir lime is shown below.

• Eradicates Bacterial Pathogens: The essential oils extracted from the leaves and rind exhibit powerful antibacterial properties. A study by Srisukh et al. (2012), "Antibacterial activity of essential oils from Citrus hystrix (makrut lime) against respiratory tract pathogens," demonstrated that the oil effectively neutralized several strains of harmful bacteria.
• Promotes Optimal Oral Health: The leaves are traditionally rubbed on the gums to eliminate bacteria responsible for halitosis. The active compounds actively break down plaque formations on tooth enamel.
• Reduces Psychological Stress: The inhalation of citronellol and limonene vapors from the crushed leaves acts as an aromatherapeutic agent, directly lowering anxiety levels and soothing the nervous system.
• Aids Gastrointestinal Function: Compounds within the rind stimulate the digestive tract, encouraging the efficient breakdown of complex proteins and alleviating severe indigestion.
• Fortifies Immune Responses: Delivering 29 mg of Vitamin C per 100 g (3.5 oz), the foliage ensures robust white blood cell production and prevents cellular oxidative damage.
• Acts as a Natural Insect Repellent: The intense concentration of citronellal in the plant's essential oil acts as a highly effective, non-toxic deterrent against mosquitoes and biting insects.

Despite its immense value as a flavoring and medicinal agent, the makrut lime carries specific physiological risks, especially regarding skin exposure to its potent oils. A list of the downsides of kaffir lime is shown below.

• Induces Phytophotodermatitis: The essential oils in the rind contain furanocoumarins. If these compounds touch the skin and are subsequently exposed to ultraviolet sunlight, they trigger severe blistering and chemical burns.
• Provokes Acid Reflux: The minimal juice inside the bumpy fruit is exceptionally acidic and can cause immediate heartburn or exacerbate stomach ulcers in sensitive individuals.
• Poses a Choking Hazard: The fibrous, tough nature of the whole leaves makes them indigestible and a potential choking risk if they are not removed from curries or soups prior to serving.
• Triggers Citrus Allergies: Individuals possessing distinct allergies to limonene or citrus botanicals will experience oral itching, hives, or respiratory distress upon consuming the zest or leaves.

Yes, kaffir limes are highly beneficial for you because they infuse meals with powerful antimicrobial essential oils and 32% of the DV for Vitamin C per 100 g (3.5 oz) without adding any sodium or fat. A culinary enthusiast should consume 3 g to 10 g (1 to 3 tablespoons) of the minced leaves or zest per day incorporated into cooking to harness these systemic benefits. The primary advantage of utilizing this citrus variant is its ability to deliver profound, complex flavor alongside digestive and antibacterial support. Research by Chanthaphon et al. (2008), "Antimicrobial activities of essential oils and extracts from Thai medicinal plants," validates the plant's strong efficacy in suppressing foodborne pathogens, ensuring it serves as both a dietary enhancement and a protective agent.

The nutritional weight of the makrut lime alters depending on dehydration and lipid extraction processes. Fresh kaffir lime leaves provide 43 calories per 100 g (3.5 oz), maintaining a low energy profile due to their high water retention. Once these leaves are subjected to commercial dehydration, the water vanishes, skyrocketing the concentrated energy density to 290 calories per 100 g (3.5 oz). The grated zest of the fruit sits slightly higher than fresh leaves at 47 calories per 100 g (3.5 oz) because the bumpy skin is packed tightly with heavy essential oils. Finally, pure makrut lime essential oil drops all water and carbohydrate matter entirely, registering at 884 calories per 100 g as a pure fat derivative.

The origin of the Citrus hystrix plant lies deep within the tropical ecosystems of Southeast Asia, specifically spanning the Malay Archipelago, Indonesia, and southern Thailand. Indigenous populations in these dense, humid regions discovered the botanical properties of the plant millennia ago, utilizing the intensely fragrant leaves for flavoring wild game and the acidic fruit rind for washing hair and repelling insects.

The Western common name, "kaffir lime," possesses a controversial and highly offensive history. The term "kaffir" is a severe racial slur in South Africa, leading the modern culinary world, botanists, and global grocers to systematically replace the term with its native Thai name, "makrut lime," or the botanical designation, Mauritius papeda. Regardless of the nomenclature shift, the plant has transitioned from a localized Southeast Asian necessity to a globally cultivated specialty herb, now thriving in commercial greenhouses and warm microclimates in California and Florida to supply international restaurant demand.