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Vitamin C, antioxidant, low calorie, plenty of lemon
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
B6
0.08mg · 5% DV
B5
0.19mg · 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
0.02g
POLYUNSATURATED
0.08g
Omega 6:3 ratio 1.5:1
Below the ideal 4:1 — a good omega balance.
Fresh lemon juice usually keeps its best quality for about 2–3 days in a sealed container in the fridge. Zest loses aroma faster, so it is best used soon after grating.
Yes, lemon juice, slices, and zest can all be frozen. The texture may soften after thawing, but they still work well in cooking, dressings, and drinks.
Yes, lemon can help improve absorption of non-heme iron from plant foods. It pairs especially well with lentils, beans, chickpeas, spinach, and other leafy greens.
No, lemon water does not burn fat by itself. It may help some people drink more water, but body fat changes depend on overall diet and energy balance.
For some people, its acidity can worsen heartburn, reflux, or stomach discomfort when taken on an empty stomach. If you are sensitive, try smaller amounts or have it with food.
Not completely, but very hot liquids can reduce some delicate compounds over time. Adding lemon after the tea cools slightly is a better approach.
Yes, lemon zest is widely used in both savory and sweet dishes for flavor. Wash the fruit well before using the peel, and use it moderately because too much can taste bitter.
Lemon works especially well with fish, olive oil dishes, salads, legumes, and yogurt-based sauces. Its acidity can brighten rich flavors and make a dish taste fresher.
Frequent contact with acidic drinks can wear down tooth enamel over time. Rinsing with plain water afterward and avoiding immediate brushing can be gentler on teeth.
Neither is universally better; it depends on the flavor you want and the recipe. Lemon gives a bright, familiar tartness, while lime tends to taste sharper and more aromatic.
Ask the AI nutrition coach — calories, portions, alternatives and more, answered in seconds in the app.
Nutrition data compiled from USDA FoodData Central and scientific sources.