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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
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
0.03g
POLYUNSATURATED
0.05g
Omega 6:3 ratio 0.5:1
Below the ideal 4:1 — a good omega balance.
Mini lemons are mainly smaller in size, and many have a thinner peel with a concentrated citrus aroma. They work especially well when you want quick juice, zest, or garnish without cutting into a large fruit.
Yes, the zest or thin slices can be used in cooking and baking if the fruit is washed well first. If you plan to use the peel often, fruit from a reliable source is a better choice.
Once cut, it keeps best for a few days in the refrigerator if wrapped or stored in an airtight container. Left exposed, it dries out and loses aroma more quickly.
Yes, you can freeze the juice in ice cube trays or freeze slices for later use. The texture softens after thawing, but it still works well in drinks, sauces, and cooking.
Heat can reduce delicate compounds, especially vitamin C. For a fresher flavor and better nutrient retention, lemon juice is often best added near the end of cooking.
No, mini lemon does not burn fat by itself. It can make water more appealing to drink, but fat loss depends on overall diet, activity, and energy balance.
It pairs well with fish, chicken, legumes, olive oil-based dishes, salads, and yogurt sauces. Its acidity brightens flavor and can sometimes make a dish taste satisfying with less added salt.
Yes, it is commonly added for flavor and aroma. If the tea is very hot, some heat-sensitive nutrients may decline, so adding it after the tea cools slightly is a practical option.
People with reflux, gastritis, mouth ulcers, or sensitive teeth may find acidic citrus irritating. Frequent exposure can also contribute to enamel wear, so rinsing the mouth with water afterward can help.
Bitterness often comes from the white pith, seeds, or leaving cut lemon sitting too long. Remove seeds, use the zest lightly, and cut it close to serving time for a cleaner flavor.
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.