Seasonings and extras
Lemon (juice)
Nutrition facts
Serving: 2 tbsp (30 g)
| Nutrient | Per serving | % DV |
|---|---|---|
| Calories | 7 kcal | |
| Protein | 0.1 g | |
| Carbs | 2.1 g | |
| Fibre | 0.1 g | 0 % |
| Sugars | 0.8 g | 1 % |
| Fat | 0.1 g | 0 % |
| Saturated fat | 0 g | 0 % |
| Sodium | 0 mg | 0 % |
Values per serving, calculated from the USDA FoodData Central (SR Legacy).
What the label does not say
- Two tablespoons of juice provide about 13% of the Daily Value for vitamin C for 7 calories; squeezed over lentils, spinach or a grain dish, the juice increases non-heme iron absorption through its vitamin C and its citric acid (Gillooly et al., 1983).
- Bottled juice contains less vitamin C than fresh and, often, preservatives (sulphites, benzoate) listed on the label.
Preparation
Juice squeezed ahead of time slowly loses its vitamin C to air and light: squeeze it when serving. Added at the end of cooking rather than the start, it keeps its vitamin C and its taste.
To mention to a professional
- Sulphites, present in some bottled lemon juices, are among Canada's priority allergens and must be declared.
Sources
- Lemon juice, raw
- USDA FoodData Central, SR Legacy
- Gillooly et al., 1983, British Journal of Nutrition, effects of organic acids, phytates and polyphenols on iron absorption
- NIH Office of Dietary Supplements, Iron fact sheet
- Health Canada, Sodium in Canada, tips for reducing salt
- Health Canada, Priority Food Allergens (sulphites)
Educational information: it does not replace the advice of a health professional, especially if you take medication, are pregnant or are breastfeeding.