Lemon

The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2–3. Many lemon flavored drinks and foods are available, including lemonade and sherbet lemons, as well as lemon and seasoning salt as a snack. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.

Lemon, raw, without peel

Nutritional value per 100 g (3.5 oz)

Energy 121 kJ (29 kcal)  

Carbohydrates 9.32 g

Sugars 2.50 g

Dietary fiber 2.8 g

Fat 0.30 g

Protein 1.10 g

Thiamine (vit. B1) 0.040 mg (3%) 

Riboflavin (vit. B2) 0.020 mg (2%) 

Niacin (vit. B3) 0.100 mg (1%) 

Pantothenic acid (B5) 0.190 mg 

(4%) Vitamin B6 0.080 mg (6%) 

Folate (vit. B9) 11 μg (3%)

Vitamin C 53.0 mg (64%) 

Calcium 26 mg (3%) 

Iron 0.60 mg (5%) 

Magnesium 8 mg (2%)

Phosphorus 16 mg (2%)

Potassium 138 mg (3%)

Zinc 0.06 mg (1%)

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