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Vitamin C, low calorie, antioxidant
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
29
KCAL / 100G
Carbs
9.3g
· 84%
Protein
1.1g
· 10%
Fat
0.3g
· 6%
Fiber
2.8g
Vitamins
Vitamin C
53mg · 59% DV
B5
0.19mg · 4% DV
B6
0.06mg · 4% DV
B1
0.04mg · 3% DV
Minerals
Iron
1mg · 6% DV
Potassium ⭐
138mg · 4% DV
Calcium
26mg · 3% DV
Magnesium
8mg · 2% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 1
Unprocessed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
No known major allergens
Vegan
✓ Suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
✓ Suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
0.04g
MONOUNSATURATED
0.01g
POLYUNSATURATED
0.06g
No, not immediately, but vitamin C can decline with exposure to air, light, and time. Freshly squeezed juice is best used soon after preparation.
A cut lemon usually keeps for a few days in the refrigerator if wrapped or stored in a sealed container. If it dries out heavily or develops an off smell, it is better to discard it.
Yes, lemon can be frozen as juice, zest, or slices. After thawing, the texture may soften, so it works best in drinks, sauces, and cooked dishes.
There is no strong evidence that lemon water directly burns fat. It may still be useful if it helps replace sugary drinks and lowers overall energy intake.
Not for everyone, but people with reflux, gastritis, or a sensitive stomach may notice irritation or heartburn. If that happens, having it with food or in a more diluted form may be easier to tolerate.
No, it does not destroy everything. Very hot temperatures can reduce some sensitive compounds over time, so adding lemon after the tea cools slightly is a practical option.
Yes, lemon zest is commonly used for flavor in both sweet and savory dishes. Wash the peel well before using it, and choose reliable produce when possible.
Lemon works well with salads, fish, legumes, and leafy greens. Its acidity can brighten flavor and may help support absorption of iron from plant foods.
Neither is universally better; the choice depends on taste and how you plan to use it. Lemon is often sharper and more familiar, while lime tends to be more aromatic.
Frequent direct exposure to acidic drinks can wear down tooth enamel over time. Drinking lemon water with a straw, rinsing with plain water afterward, and not brushing immediately can help reduce the risk.
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Nutrition data compiled from USDA FoodData Central and scientific sources.