Know what’s on your plate
Lemon
Calories & nutrition facts
raw, without peel
Nutrition facts
Per 100 g% DV- Calories 29 kcal —
- Protein 1.1 g 2%
- Carbohydrate 6.5 g 2%
- Fat 0.3 g 0%
- Saturated fat 0 g 0%
- Fibre 2.8 g 10%
- Sugars 2.5 g —
- Sodium 2 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 1 µg 0%
- Vitamin C 53 mg 59%
- Vitamin D 0 µg 0%
- Vitamin E 0.15 mg 1%
- Vitamin K 0 µg 0%
- Thiamin (B1) 0.04 mg 3%
- Riboflavin (B2) 0.02 mg 2%
- Niacin (B3) 0.1 mg 1%
- Pantothenic acid (B5) 0.19 mg 4%
- Vitamin B6 0.08 mg 5%
- Folate (B9) 11 µg 3%
- Vitamin B12 0 µg 0%
- Choline 5.1 mg 1%
Minerals
- Calcium 26 mg 2%
- Iron 0.6 mg 3%
- Magnesium 8 mg 2%
- Phosphorus 16 mg 1%
- Potassium 138 mg 3%
- Zinc 0.06 mg 1%
- Copper 0.04 mg 4%
- Manganese 0.03 mg 1%
- Selenium 0.4 µg 1%
Similar foods
- Lemon juiceraw22 kcal / 100 g
- Lemon zestraw
- Lemon peelraw47 kcal / 100 g
- Limeraw30 kcal / 100 g
- Orangeraw, with peel63 kcal / 100 g
- Lemonade juicewithout sugar added3 kcal / 100 g
- Appleraw, without skin48 kcal / 100 g
- Bananaraw89 kcal / 100 g
- Citrus fruitaverage, raw40 kcal / 100 g
- Lemonadejuice42 kcal / 100 g
Questions about Lemon
How do you get more juice from a lemon?
Roll it firmly on the worktop under your palm, then cut it across the middle and squeeze. If it is very firm, warm it briefly in hot water first.
Can you use lemon zest as well as the juice?
Yes. Finely grate only the bright yellow peel; the white pith underneath tastes bitter. Wash and dry the lemon first, and zest it before squeezing.
How should you store lemons?
Keep whole lemons in the fridge to help them stay juicy for longer. Once cut, wrap the exposed end or seal the piece in a container and refrigerate it; use it within a few days.
What can you cook with lemon?
Lemon juice brightens salad dressings, hummus, lentil soup and marinades for fish or chicken. Add it near the end of cooking so its fresh, sharp flavour does not disappear.
Can you use lemon instead of lime?
Usually, yes: use the same amount of lemon juice in a dressing, salsa or marinade, though it tastes less floral and slightly different from lime. Lemon has 53 mg of vitamin C per 100 g, compared with 29.1 mg in lime.
Can you eat lemon peel?
Yes; the zest is edible and is often used in cakes, marinades and gremolata. Grate the yellow surface finely and avoid the bitter white pith.
Does lemon juice stop cut fruit going brown?
Yes. Toss cut apple or pear with a little lemon juice; its acidity slows browning. Use just enough to coat the surfaces, as too much can overwhelm the fruit’s flavour.
Source: Canadian Nutrient File 1587 · per 100 g · carbohydrate per EU label, fibre excluded
