Lemons · Ingredient encyclopedia
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Ingredient encyclopedia

Lemons

A citrus fruit long cultivated in Asia and around the Mediterranean.

Cook it tonight ↓
Lemon Herb Baked Salmon
From our recipe: Lemon Herb Baked Salmon

US season & availability

US seasonal guides include lemons year-round; variety and region affect peak harvest.

How to choose

Choose firm fruit heavy for its size, without mold.

How to store

Refrigerate for longer quality; keep cut fruit covered and refrigerated.

Prep with confidence

Wash before zesting; take the yellow peel, not the bitter white pith.

Nutrition reference · per 100 g

Food form in this reference: Raw, without peel

Values are for 100 g of the USDA reference food named below, not a serving or the recipe shown. Raw/cooked state, edible portion, variety and brand matter. Missing values are omitted, never treated as zero.

100 g is a comparison basis, not a suggested portion — especially for salt, oil, spices and sweeteners.

Protein
1.1 g
Fiber
2.8 g
Sodium
2 mg
Fat
0.3 g
Carbohydrate
9.32 g
Energy
29 kcal
More reported vitamins & minerals
Vitamin A (RAE)
1 µg RAE
Vitamin C
53 mg
Iron
0.6 mg
Calcium
26 mg
Potassium
138 mg

USDA reference food (original record): Lemons, raw, without peel
USDA FoodData Central · SR Legacy · FDC ID 167746 · 100 g

Sources & editorial method →

Cook it tonight

Every recipe below lists this ingredient. Read the recipe for its exact form, amount, equipment and allergens.

More recipes using this ingredient (64)

Put a table together

A slow Sunday, an autumn table

Sweet mustard and roasted vegetables bring warmth; lemony beans and almonds add crunch. Apple and cinnamon finish the meal without another rich sauce.

A menu suggestion, not a single recipe. Each dish keeps its own yield and cooking instructions.

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