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%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 29 | 1.1 g | 6.5 g | 0.3 g |
| 1 × cup, sections | 212 g | 61 | 2.3 g | 14 g | 0.6 g |
| 1 × fruit (2-1/8" dia) | 58 g | 17 | 0.6 g | 3.8 g | 0.2 g |
| 1 × fruit (2-3/8" dia) | 84 g | 24 | 0.9 g | 5.5 g | 0.3 g |
| 1 × wedge or slice (1/8 of one 2-1/8" dia lemon) | 7 g | 2 | 0.1 g | 0.5 g | 0 g |
| 2 × cup, sections | 424 g | 123 | 4.7 g | 28 g | 1.3 g |
| ½ × cup, sections | 106 g | 31 | 1.2 g | 6.9 g | 0.3 g |
| 3 × cup, sections | 636 g | 184 | 7 g | 42 g | 1.9 g |
| 4 × cup, sections | 848 g | 246 | 9.3 g | 55 g | 2.5 g |
Similar foods
- Lemon juiceraw22 kcal / 100 g
- Lemon zestraw
- Lemon peelraw47 kcal / 100 g
- Limeraw30 kcal / 100 g
- Orangeraw, with peel63 kcal / 100 g
- Citrus fruitaverage, raw40 kcal / 100 g
- Lemonade juicewithout sugar added3 kcal / 100 g
- Applegreen, peeled, raw54 kcal / 100 g
- Bananaraw89 kcal / 100 g
- Lime fleshwithout skin, without seeds, raw39 kcal / 100 g
Questions about Lemon
How much lemon should you use in cooking?
One medium lemon usually gives about 2–3 tablespoons of juice; add it a little at a time to dressings, soups or sauces so its acidity does not take over. A wedge is useful for seasoning a portion of fish or vegetables at the table.
Can you eat lemon peel, and how do you zest it?
Yes: finely grated zest adds fragrant citrus oils to cakes, marinades and pasta. Wash and dry the lemon, then grate only the coloured outer layer; the white pith beneath is bitter.
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; a fork twisted into the cut side helps release the juice.
How should you store lemons?
Keep whole lemons in the fridge to slow them drying out; they can also sit in a cool fruit bowl if you plan to use them soon. Refrigerate cut lemon in a covered container and use it within a few days.
Can you freeze lemon juice and zest?
Yes. Freeze juice in small portions, such as an ice-cube tray, and transfer the cubes to a sealed container once solid. Freeze zest separately in a small airtight container so you can take out only what you need.
What dishes use lemon particularly well?
Lemon is a classic finish for grilled fish, roast chicken and vegetables, and its juice brightens hummus, tabbouleh and salad dressings. Zest works especially well in lemon drizzle cake, shortbread and risotto.
Can lime replace lemon?
Usually, yes: use lime juice in the same way in dressings, marinades and drinks, but expect a more floral, distinct flavour. Lemon has 53 mg of vitamin C per 100 g, compared with 29.1 mg in lime.
Is lemon a good source of vitamin C?
Yes. Lemon is a source of vitamin C, providing 53 mg per 100 g; a whole medium fruit weighs about 58 g, though you may eat or use only part of it.
Source: USDA FoodData Central 167746 · per 100 g · carbohydrate per EU label, fibre excluded
