Fresh limes (Citrus × latifolia) are tart citrus fruits with aromatic green peel, juicy pulp, and a bright acidic flavor that enhances both sweet and savory foods. They provide vitamin C along with citrus flavonoids, particularly hesperidin and eriocitrin, while the zest contains a more concentrated mixture of flavonoids and aromatic compounds such as limonene. The vitamin C and acidity in fresh lime juice make it especially useful with plant-based meals, where vitamin C can substantially increase the absorption of nonheme iron from foods such as beans, lentils, leafy greens, and whole grains. Using lime juice, zest, and whole peeled limes provides different parts of the fruit and a broader range of its fiber and protective plant compounds.