Lime

Low FODMAP

Typical portion

Any typical portion Low

Lime is Low FODMAP, a citrus fruit with so little fermentable sugar that there's nothing to worry about.

Limes carry very low fermentable sugar and no significant polyols or excess fructose, so they sit comfortably at low FODMAP across any typical portion.

Squeeze lime over fish, into dressings, or add a wedge to sparkling water for a bright, gut-friendly lift.

Why lime is rated low

Lime is low FODMAP at Any typical portion. The rating is estimated from what lime is made of rather than from a measured serving, and no FODMAP subgroup is recorded for it. In the amounts people normally use, as juice or zest to season a dish or a drink, lime is not what pushes a meal over. Where things go wrong is in what the lime travels with: sweetened drinks, dressings, salsas and curry pastes that bring onion, garlic or high-FODMAP sweeteners into the same bowl or glass.

What changes your risk

Serving size The rating covers Any typical portion, which means lime used as a seasoning or a garnish. Drinking glass after glass of lime juice is not what this rating describes.
Sweetened lime drinks Limeade, lime cordial and cocktail mixers are often sweetened with high fructose corn syrup, honey or agave syrup, which turns a low ingredient into a high drink.
Salsas, dressings and guacamole Lime is a staple in dishes that lean heavily on onion and garlic, so the lime is low while the salsa, guacamole or dipping sauce around it often is not.
Curry pastes and pickles Lime pickle and many curry pastes that feature lime also contain garlic and onion, so read the label rather than assuming the lime sets the rating.
Dried lime Drying removes water and concentrates everything left behind, so dried lime is a different food from fresh and is not covered here.

What else works

Lime sits among the easy citrus options, alongside oranges and mandarins, so any of them can brighten a dish or a glass of water. The lookalikes that are NOT low are the lime-flavoured products: limeade and cordials sweetened with high fructose corn syrup or honey, key lime pie made with condensed milk on a wheat biscuit base, lime pickle with garlic, and sugar-free lime mints and gum, whose sweeteners are on the high list. To keep the lime flavour without those, use fresh lime juice and zest with maple syrup or table sugar when something needs sweetening.

How to keep it low

Choose limes that feel heavy for their size and give a little when pressed, which usually means more juice. Roll them on the counter before cutting to make juicing easier, and zest before you juice. Keep whole limes in the fridge, and freeze extra juice in ice cube trays for quick use. To build a low FODMAP lime dressing or marinade, combine lime juice with garlic-infused oil, chives or the green tops of spring onions, and a little maple syrup, instead of reaching for a bottled dressing that may hide onion or garlic.

Common questions

is lime low fodmap

Yes, lime is low FODMAP at Any typical portion, estimated from what it is made of. That covers the way lime is normally used, as juice or zest to season food and drinks.

is lime juice low fodmap

Fresh lime juice used as a seasoning sits within Any typical portion and is low. Bottled limeade, cordial and mixers are different, because they are often sweetened with high fructose corn syrup, honey or agave syrup.

can i have lime on the elimination phase

Yes, fresh lime fits the elimination phase. Watch the dishes it comes in, such as salsa, guacamole and curry paste, which often contain onion and garlic.

is key lime pie low fodmap

No. The lime is not the problem, but key lime pie is usually made with condensed milk and a wheat biscuit base, which are not low FODMAP.

Learn more

Informational only, not medical advice. Individual tolerance varies. Talk to a healthcare professional or a dietitian for personal guidance.

Lime is an estimated rating: it is inferred from the food's ingredients and composition and cross-checked, not measured directly in the papers below. The low, moderate and high cutoffs are still those of Varney et al. (2017).

References

Fructan and free fructose content of common Australian vegetables and fruit. Muir et al. (2007), J. Agricultural and Food Chemistry 55(16):6619-6627.
Measurement of short-chain carbohydrates in common Australian vegetables and fruits by HPLC. Muir et al. (2009), J. Agricultural and Food Chemistry 57(2):554-565.
Quantification of fructans, galacto-oligosaccharides and other short-chain carbohydrates in processed grains and cereals. Biesiekierski et al. (2011), J. Human Nutrition and Dietetics 24(2):154-176.
Dietary sorbitol and mannitol: food content and distinct absorption patterns. Yao et al. (2014), J. Human Nutrition and Dietetics 27(Suppl 2):263-275.
FODMAPs: food composition, defining cutoff values and international application. Varney et al. (2017), J. Gastroenterology and Hepatology 32(Suppl 1):53-61. Supplies the low, moderate and high cutoffs used on this page.