Citrus varieties: Comparing the uses and nutrition of lemons and limes

Citrus fruits, including yellow lemons and limes, offer diverse flavors, textures, and nutritional profiles. While yellow lemons are known for their intense acidity, limes often provide more complex flavors and are used extensively in Southeast Asian and South American cuisines.

Nutritionally, limes contain more sugar than yellow lemons. According to Aprifel, limes have 2.10g of sugar per 100g, nearly three times the amount found in yellow lemons. Consequently, limes are slightly higher in calories, providing 40.2 kcal per 100g compared to 27.6 kcal for yellow lemons. However, yellow lemons are superior in vitamin C content.

The yellow lemon is a product of historical crossbreeding involving citron and citrus relatives of bitter orange. While its exact origins are debated, its cultivation became prominent in the Mediterranean, specifically in regions like Liguria, Sicily, and the French Côte d’Azur, where Menton maintains a strong tradition with its PGI-protected lemons. Beyond the common yellow lemon, a wide variety of citrus exists, including Meyer lemon, yuzu, kaffir lime, and caviar lemon.