Fruit
Lemon
Lemon (Citrus limon) is the kitchen’s primary sour citrus—bright acid juice, aromatic zest oil, and thick pith used in cooking far more than as a sweet fruit. Eureka and Lisbon types dominate year-round grocery supply; Meyer is thinner-skinned, rounder, and sweeter-floral. Juice brightens fish, dressings, desserts, and drinks; zest carries perfume without as much sourness. Juice and zest separately for control; roll firm fruit before juicing. Preserved lemons (salt-cured) are a North African pantry staple. Choose heavy, thin-skinned fruit for juice; scrub waxed commercial lemons if you use the peel. Refrigerate for longer keeping.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
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 0.28 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.24 mg
- Salt 0.01 g
- Total Carbohydrate 12.7 g
- Dietary Fibre 2 g
- Total Sugars 9.29 g
- Complex / starch 1.06 g
- Protein 0.76 g
- Water 89.9 g
- Energy 58 kcal
- Water 89.9 g
- Carbohydrates 12.7 g
- Sugars 9.29 g
- Monosaccharides 6.5 g
- Disaccharides 2.78 g
- Starch 1.06 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.9 g
- Resistant Starch 0.11 g
- Fibre 2 g
- Soluble Fibre 0.7 g
- Insoluble Fibre 1.3 g
- Protein 0.76 g
- Plant Protein 0.72 g
- Fat 0.28 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.09 g
- Polyunsaturated Fat 0.1 g
- Vitamins 73.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.04 mg
- Vitamin B3 — Niacin 0.38 mg
- Vitamin B5 — Pantothenic Acid 0.19 mg
- Vitamin B6 0.07 mg
- Vitamin B7 — Biotin 0.9 µg
- Vitamin B9 — Folate 13.6 µg
- Vitamin C 34 mg
- Vitamin E 0.27 mg
- Vitamin K 4.4 µg
- Minerals 370 mg
- Major Minerals 363 mg
- Trace Minerals 6.8 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 34 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.04 · vitamin-b3-niacin: 0.38 · vitamin-b5-pantothenic-acid: 0.19 · vitamin-b6: 0.07 · vitamin-b7-biotin: 0.9 · vitamin-b9-folate: 13.6 · vitamin-e: 0.27 · vitamin-k: 4.4 ·
Minerals
Sodium: 5.24 · Potassium: 309 · Calcium: 49 · Iron: 1.4 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Lemon was used as a fruit food in regional diets long before industrial packing and global year-round supply.
Trade, migration, and selection spread distinctive Lemon types and preparations into new climates and cuisines.
Modern production, storage, and transport made Lemon a regular purchase far from where it is grown or raised.
Cooks now treat Lemon as both staple and specialty, with more attention to provenance, variety, and form.