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Lemon juice

Fruity-tart juice high in vitamin C – ideal for seasoning and marinating.

Wiki about lemon juice Nutri-Score A Vegan Yes Gluten-free Yes Lactose-free Yes Nut-free Yes
NUTRITION / 100 ml
22 kcal 0.4 g Protein 6.9 g Kohlenhydrate 0.2 g Fett

Introduction

Glass of lemon juice with lemon slices

I love lemon juice, and it's not just because of its refreshing scent that always reminds me of a sunny market stall when I open the bottle. For me lemon juice is a little kitchen hero: sharp yet gentle, it brings balance to dishes and has the very practical property of making even mundane ingredients immediately more interesting. I remember a dinner where a splash of lemon juice turned a simple tomato sauce into a completely new dish, as if someone had secretly changed the room's mood.

Lemon juice is mainly acidity and aroma. The acidity enhances flavors without covering them, and the essential oils in the peel – when I use them too – give a fresh, floral note. A colleague of mine swears by putting a few drops in his coffee to reduce bitterness; I tried it and found it unusual but actually interesting. In addition, fresh lemon juice provides vitamin C and acts as a natural preservative because it slows the browning of fruit.

In my kitchen I use lemon juice in many ways:

  • For seasoning: A splash frees soups, sauces and salads from heaviness.
  • For marinades: It tenderizes meat and fish and gives them a fine freshness.
  • As a baking ingredient: Lemon juice reacts with baking powder and ensures airy batters.
  • As a home remedy: It cleans copper, removes odors and refreshes wooden boards.
One tip I often pass on: always taste the juice before adding salt. Acidity and salt work together, and often less salt is enough when the acidity is right. I store fresh lemon juice in a tightly sealed bottle in the fridge and freeze excess juice in ice cube trays so I always have an aromatic supply.

Lemon juice is a small all-rounder that should not be missing in any kitchen. It is uncomplicated, efficient and often the decisive kick that turns a good dish into a very good one.

Availability & types

Availability and types

Lemon juice is available almost everywhere: in supermarkets, at the weekly market or freshly made in the kitchen. The lemon originally comes from Asia, but it was brought to many warm countries centuries ago. Today lemons grow particularly well in sunny regions such as the Mediterranean (e.g. Spain, Italy, Turkey), parts of the USA (especially California and Florida), Mexico, Argentina, South Africa, Australia and India. You can think of it as the lemon's favorite zone: warm, with lots of sun and not too cold in winter.


Major growing regions

  • Spain and Italy: many lemons for Europe.
  • California and Florida: large quantities for the USA.
  • Mexico and Argentina: export many lemons worldwide.
  • India and China: also large producers.
There is not just one kind of lemon. Some varieties are more acidic, some are a bit sweeter or more fragrant. Three well-known varieties are:

  • Eureka: very common, juicy and tart – good for cooking and baking.
  • Lisbon: similar to Eureka, hardy and often found in supermarkets.
  • Meyer: somewhat sweeter and more aromatic, almost like a cross between lemon and mandarin; great for drinks or desserts.
Besides true lemons there are limes and other citrus fruits used similarly. But if the label says “lemon juice”, it usually means juice from one of these lemon varieties or a mix of them.


Available variants of lemon juice

  • Freshly squeezed: Juice from whole lemons, right after squeezing. It tastes best because the aromas are still fresh, but it only keeps for a short time in the fridge.
  • Bottled or carton juice (not from concentrate): This juice is packaged ready-to-use and sometimes slightly heated to extend shelf life. It's convenient and tastes better than some concentrates.
  • Juice from concentrate: Water is removed from the juice to make it smaller and easier to transport. Water is added back before sale. This saves space and money, but the flavor can be somewhat different.
  • Frozen or concentrated block: Often used in wholesale or catering. Very long shelf life in the freezer.
  • Powdered lemon juice: Dried juice in powder form – practical for travel or when fresh juice is not available.
  • Organic lemon juice: From fruits grown without certain pesticides. More expensive, for those who prefer it.
Cinnamon? No – to avoid complicated terms: if the bottle says “pasteurized”, it simply means the juice was briefly heated to last longer. “From concentrate” means water was added back. “Freshly squeezed” is closest to the juice you would squeeze yourself from a lemon.

Practical tip: if you want the best flavor, choose freshly squeezed juice or a bottle labeled “not from concentrate”. For cakes, punch or long-term storage, concentrates are often cheaper and last longer. Whatever variant you choose, lemon juice is easy to use and adds a fresh note to many dishes and drinks.

Details & nutrition

Property Value
Unit ml
Calories per 100 22
Protein per 100 0.4
Carbohydrates per 100 6.9
Sugar per 100 2.5
Fat per 100 0.2
Saturated fat per 100 0.0
Monounsaturated fat 0.0
Polyunsaturated fat 0.1
Fiber per 100 0.2
Vitamin C (mg) per 100 38
Vitamin D (IU) per 100 0
Calcium (mg) per 100 6
Iron (mg) per 100 0.1
Nutri-Score A
CO₂ footprint 0.16
Origin Italy / Spain (depending on season)
Gluten-free Yes
Lactose-free Yes
Nut-free Yes
Vegan Yes
Note Nutritional values may vary depending on the fruit, ripeness and whether freshly squeezed or from concentrate.

Technical & scientific information

Lemon juice is the liquid extract obtained from the fruits of the citrus plant, widely used in the kitchen, the food industry, pharmacy and the household. It is characterized by a clearly acidic taste, a distinctive aroma profile and a high water content. Chemically and sensorily lemon juice is a complex mixture of organic acids, soluble sugars, vitamins, minerals and volatile aroma compounds.

Composition and nutritional values
Typical fresh juice consists of about 88–92% water. The main dissolved substances are:

  • Citric acid (citrate): Typically 4–8% by weight, it is the main acid and determines odor, taste and pH (common pH 2.0–2.6).
  • Ascorbic acid (vitamin C): Varies by variety and freshness; typical contents are around 30–50 mg per 100 ml, which is why lemon juice is considered a source of vitamin C.
  • Carbohydrates: Mainly simple sugars such as glucose, fructose and small amounts of sucrose; total content is often 5–7 g/100 ml.
  • Minerals: Mainly potassium, with smaller amounts of calcium and magnesium and trace elements.
  • Volatile aroma compounds: Limonene, β‑pinene, citral and other terpenes from the peel contribute significantly to the fresh aroma.
Analytics and quality parameters
For assessment, pH and titratable acidity (expressed as percent citric acid) are measured. Titratable acidity is more relevant than pH for taste and processability because it reflects the total acid reserve. Other test parameters include Brix value (soluble solids), vitamin C content, sensory properties and microbiological purity.

Processing methods
Lemon juice is either freshly squeezed or industrially processed. Common methods are cold pressing, filtration, pasteurization and concentration by vacuum evaporation. Concentrates are used for storage and transport and are reconstituted with water before use. Preservation methods sometimes include heat treatment, aseptic filling or addition of preservatives. Mechanical pressing or cutting of the fruit also affects the release of peel oils, which can change aroma and bitterness.

Functional properties and applications
Lemon juice acts as an acidulant, flavor carrier, chelator (citrates bind metal ions) and has antimicrobial effects due to its low pH. In food production it is used to control pH, as an activator for leavening agents, for flavoring and as a natural preservative component. Outside the kitchen, citric acid from lemon juice is used as a descaler and cleaning agent.

Health aspects
Lemon juice provides vitamin C and supports iron absorption from plant foods. However, the high acidity can erode tooth enamel and worsen gastroesophageal reflux; sensitive individuals should consider diluting it and rinsing the mouth quickly after consumption. Citrates can inhibit formation of certain kidney stones by increasing urinary citrate levels and are therefore used therapeutically. Allergic reactions are rare; drug interactions are generally limited but vary case by case.

Storage and shelf life
Freshly squeezed juice is sensitive to temperature and light: vitamin C and volatile aroma compounds degrade with exposure to air, light and heat. Cooling, airtight packaging and dark containers prolong quality. Concentrates and pasteurized products have significantly longer shelf life.

Overall, lemon juice is a versatile, chemically well-characterized food with a clearly defined acid structure, relevant nutritional contributions and varied technological applications; proper handling affects aroma, nutrient content and health effects alike.

Wiki entry for: lemon juice
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