Lemons Are Well Known As The Base For
Lemonade.
The lemon is relatively young, being
first reference in history in the first century AD.
There are three types; the rough, the sweet and the
acidic which is the kind that we find in the stores.
The sweet variety and is known as the Meyer lemon. It
has a very nice sweet flavor and it is becoming more
popular. The rough lemon is used as root stock for
propagating other varieties of citrus fruits.
Lemons are well known as the base for lemonade. They,
like other citrus fruit, are a good source of vitamin C.
They are a very versatile fruit, adding their acid juice
to other foods, such as salads, fresh vegetable juice,
preserves the freshness and they add zest to foods.
(R.B.)
Lemons, raw, without peel
| Nutrient
|
Units
|
Value per
100 grams |
Number
of Data
Points |
1.00 X 1 fruit
(2-1/8" dia)
-------
58g
|
| Proximates
|
| Water
|
g
|
88.98
|
5
|
0.82
|
51.61
|
| Energy
|
kcal
|
29
|
0
|
0
|
17
|
| Energy
|
kj
|
121
|
0
|
0
|
70
|
| Protein
|
g
|
1.10
|
0
|
0
|
0.64
|
| Total lipid (fat)
|
g
|
0.30
|
0
|
0
|
0.17
|
| Ash
|
g
|
0.30
|
0
|
0
|
0.17
|
| Carbohydrate, by difference
|
g
|
9.32
|
0
|
0
|
5.41
|
| Fiber, total dietary
|
g
|
2.8
|
0
|
0
|
1.6
|
| Sugars, total
|
g
|
2.50
|
0
|
0
|
1.45
|
| Minerals
|
| Calcium, Ca
|
mg
|
26
|
0
|
0
|
15
|
| Iron, Fe
|
mg
|
0.60
|
0
|
0
|
0.35
|
| Magnesium, Mg
|
mg
|
8
|
0
|
0
|
5
|
| Phosphorus, P
|
mg
|
16
|
0
|
0
|
9
|
| Potassium, K
|
mg
|
138
|
0
|
0
|
80
|
| Sodium, Na
|
mg
|
2
|
0
|
0
|
1
|
| Zinc, Zn
|
mg
|
0.06
|
1
|
0
|
0.03
|
| Copper, Cu
|
mg
|
0.037
|
1
|
0
|
0.021
|
| Manganese, Mn
|
mg
|
0.030
|
0
|
0
|
0.017
|
| Selenium, Se
|
mcg
|
0.4
|
0
|
0
|
0.2
|
| Vitamins
|
| Vitamin C, total ascorbic acid
|
mg
|
53.0
|
0
|
0
|
30.7
|
| Thiamin
|
mg
|
0.040
|
0
|
0
|
0.023
|
| Riboflavin
|
mg
|
0.020
|
0
|
0
|
0.012
|
| Niacin
|
mg
|
0.100
|
0
|
0
|
0.058
|
| Pantothenic acid
|
mg
|
0.190
|
0
|
0
|
0.110
|
| Vitamin B-6
|
mg
|
0.080
|
0
|
0
|
0.046
|
| Folate, total
|
mcg
|
11
|
7
|
2.646
|
6
|
| Folic acid
|
mcg
|
0
|
0
|
0
|
0
|
| Folate, food
|
mcg
|
11
|
7
|
2.646
|
6
|
| Folate, DFE
|
mcg_DFE
|
11
|
0
|
0
|
6
|
| Vitamin B-12
|
mcg
|
0.00
|
0
|
0
|
0.00
|
| Vitamin B-12, added
|
mcg
|
0.00
|
0
|
0
|
0.00
|
| Vitamin A, IU
|
IU
|
22
|
0
|
0
|
13
|
| Vitamin A, RAE
|
mcg_RAE
|
1
|
0
|
0
|
1
|
| Retinol
|
mcg
|
0
|
0
|
0
|
0
|
| Vitamin E (alpha-tocopherol)
|
mg
|
0.15
|
0
|
0
|
0.09
|
| Vitamin E, added
|
mg
|
0.00
|
0
|
0
|
0.00
|
| Vitamin K (phylloquinone)
|
mcg
|
0.0
|
0
|
0
|
0.0
|
| Lipids
|
| Fatty acids, total saturated
|
g
|
0.039
|
0
|
0
|
0.023
|
| 4:0
|
g
|
0.000
|
0
|
0
|
0.000
|
| 6:0
|
g
|
0.000
|
0
|
0
|
0.000
|
| 8:0
|
g
|
0.000
|
0
|
0
|
0.000
|
| 10:0
|
g
|
0.000
|
0
|
0
|
0.000
|
| 12:0
|
g
|
0.000
|
0
|
0
|
0.000
|
| 14:0
|
g
|
0.001
|
0
|
0
|
0.001
|
| 16:0
|
g
|
0.035
|
0
|
0
|
0.020
|
| 18:0
|
g
|
0.002
|
0
|
0
|
0.001
|
| Fatty acids, total monounsaturated
|
g
|
0.011
|
0
|
0
|
0.006
|
| 16:1 undifferentiated
|
g
|
0.001
|
0
|
0
|
0.001
|
| 18:1 undifferentiated
|
g
|
0.010
|
0
|
0
|
0.006
|
| 20:1
|
g
|
0.000
|
0
|
0
|
0.000
|
| 22:1 undifferentiated
|
g
|
0.000
|
0
|
0
|
0.000
|
| Fatty acids, total polyunsaturated
|
g
|
0.089
|
0
|
0
|
0.052
|
| 18:2 undifferentiated
|
g
|
0.063
|
0
|
0
|
0.037
|
| 18:3 undifferentiated
|
g
|
0.026
|
0
|
0
|
0.015
|
| 18:4
|
g
|
0.000
|
0
|
0
|
0.000
|
| 20:4 undifferentiated
|
g
|
0.000
|
0
|
0
|
0.000
|
| 20:5 n-3
|
g
|
0.000
|
0
|
0
|
0.000
|
| 22:5 n-3
|
g
|
0.000
|
0
|
0
|
0.000
|
| 22:6 n-3
|
g
|
0.000
|
0
|
0
|
0.000
|
| Cholesterol
|
mg
|
0
|
0
|
0
|
0
|
| Other
|
| Alcohol, ethyl
|
g
|
0.0
|
0
|
0
|
0.0
|
| Caffeine
|
mg
|
0
|
0
|
0
|
0
|
| Theobromine
|
mg
|
0
|
0
|
0
|
0
|
| Carotene, beta
|
mcg
|
3
|
2
|
0
|
2
|
| Carotene, alpha
|
mcg
|
1
|
2
|
0
|
1
|
| Cryptoxanthin, beta
|
mcg
|
20
|
1
|
0
|
12
|
| Lycopene
|
mcg
|
0
|
1
|
0
|
0
|
| Lutein + zeaxanthin
|
mcg
|
11
|
2
|
0
|
6
|
USDA National Nutrient Database
for Standard Reference, Release 18 (2005)
|
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