Fruit
Segment
Citron segments are the dry, acidic pulp sections inside the huge rind—far less juicy than orange or lemon segments and rarely the main reason to buy the fruit. They can scent water or syrups but are often discarded after peel harvest. If using, remove seeds and combine with sugar to mellow sourness. Most recipes focus on candied peel instead. Compost spent pulp after zesting and candying the rind.
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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 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.17 mg
- Salt 0.01 g
- Total Carbohydrate 13 g
- Dietary Fibre 1.91 g
- Total Sugars 10.2 g
- Complex / starch 0.95 g
- Protein 0.78 g
- Water 84.8 g
- Energy 57.1 kcal
- Water 84.8 g
- Carbohydrates 13 g
- Protein 0.78 g
- Fat 0.31 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Omega-3 0.01 g
- Vitamins 39.7 mg
- Vitamin A 15 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.43 mg
- Vitamin B5 — Pantothenic Acid 0.21 mg
- Vitamin B6 0.08 mg
- Vitamin B7 — Biotin 1 µg
- Vitamin B9 — Folate 15.6 µg
- Vitamin C 2 mg
- Vitamin E 0.31 mg
- Vitamin K 5 µg
- Minerals 237 mg
- Major Minerals 235 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: 0.43 · vitamin-b5-pantothenic-acid: 0.21 · vitamin-b6: 0.08 · vitamin-b7-biotin: 1 · vitamin-b9-folate: 15.6 · vitamin-e: 0.31 · vitamin-k: 5 ·
Minerals
Segment of Citron: composition reflects this culinary part relative to the whole ingredient.
History
Citron was valued primarily for rind; pulp segments were secondary.
Candying traditions used peel while pulp remained a minor by-product.