Lemon Juice

Lemon juice is commonly used to add a bright, acidic flavor to foods and beverages. It serves as a natural preservative, an emulsifying agent, and a marinating ingredient. It's also frequently used to prevent fruits and vegetables from browning and to add a refreshing zest to drinks.

Lemon juice is low in calories, providing just 4 calories per tablespoon (15 ml).

It contains less than 0.1 grams of protein per tablespoon (15 ml).

Lemon juice is virtually fat-free, with trace amounts per serving.

It contains about 1.2 grams of carbohydrates per tablespoon (15 ml), mostly in the form of simple sugars and dietary fiber.

Lemon juice is an excellent source of vitamin C, with one tablespoon (15 ml) providing about 5.9 mg, or 10% of the daily recommended value.

It also contains small amounts of minerals such as potassium, calcium, and magnesium.

Lemon juice is known for its high vitamin C content, which supports immune system health and skin health. It also has antioxidant properties, aids digestion, and may help in kidney stone prevention.

While lemon juice is generally safe for consumption, its high acidity can damage tooth enamel over time if consumed in large quantities. Additionally, some individuals may experience gastrointestinal discomfort or allergic reactions.

Lemon juice is an integral part of recipes such as lemonade, dressings, marinades, sauces, and baked goods like lemon meringue pie.

It can be used in various cooking methods, including baking, grilling, and sautéing, to impart a tangy flavor to dishes.

Lemon juice pairs well with seafood, poultry, and vegetables, and is often used to enhance the flavors of herbs and spices.

Lemon juice is a dynamic and popular ingredient in culinary traditions around the world. Its bright flavor, health benefits, and versatility make it indispensable in kitchens from Asia to America and Europe. Whether used in small dashes or as a key component of a dish, its impact on food is significant and universally celebrated.