Fruit
Flesh
Citron flesh is the edible pulp—the reason the fruit is grown. Candying peel and zest over juicy flesh. Fully ripe fruit yields the best aroma. Eat fresh, blend, or cook gently into sauces and desserts. Discard seeds or pits as species require, and cut away bruised areas.
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Characteristics
Preparations
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.31 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 4.9 mg
- Salt 0.01 g
- Total Carbohydrate 13.4 g
- Dietary Fibre 1.95 g
- Total Sugars 10.4 g
- Complex / starch 1.06 g
- Protein 0.83 g
- Water 86.1 g
- Energy 57.8 kcal
- Water 86.1 g
- Carbohydrates 13.4 g
- Protein 0.83 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 37.4 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.39 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 14 µg
- Vitamin C 2 mg
- Vitamin E 0.28 mg
- Vitamin K 4.5 µg
- Minerals 306 mg
- Major Minerals 305 mg
- Trace Minerals 1.5 mg
- Iron 1.5 mg
- Salt 0.01 g
Vitamins
vitamin-c: 2 · vitamin-a: 15 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.39 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.08 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 14 · vitamin-e: 0.28 · vitamin-k: 4.5 ·
Minerals
Flesh of Citron: composition reflects this culinary part relative to the whole ingredient.
History
Fruit packers graded whole fruit and processed flesh, peel, and juice separately.
Ready-cut fruit and frozen puree widened year-round use.
Chefs highlighted peels and less common fractions in zero-waste desserts.