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Lemons

Citrus limon

Also known as Eureka lemon, Lisbon lemon, Meyer lemon (hybrid)

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A highly acidic citrus fruit used mainly for its juice and zest rather than eaten whole. Citric acid makes up a large share of its non-water content.

Women's HealthKidney & Urinary HealthWeight Management

Potential health benefits

Best supported: Limited

Ordered by how well the human research supports them — strongest first. A rating describes the state of the evidence, not how impressive the food is. How we rate evidence.

Iron status

Women's Health
Limited evidence

Research suggests that adding a vitamin C source such as lemon juice to a plant-based meal increases iron absorption from that meal. Studies using lemon specifically, and studies measuring iron status over time, are sparse.

Limited evidence. Early human work, or mostly lab and animal research.

1 source

Deep research mode adds each paper’s own conclusion and stated limitations.

Kidney and urinary function

Kidney & Urinary Health
Limited evidence

Some trials of lemon juice or lemonade report higher urinary citrate, which is relevant to calcium oxalate stone risk. The studies are small and short, and lemonade has not been shown to match potassium citrate therapy.

What may be going on: Citrate binds calcium in urine and inhibits crystal formation; low urinary citrate is a recognised risk factor for stone recurrence.

Limited evidence. Early human work, or mostly lab and animal research.

2 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Body composition

Weight Management
Insufficient evidence

Lemon water is heavily promoted for weight loss and for changing body pH. Neither idea has dependable human research behind it, and blood pH is held in a narrow range by the lungs and kidneys regardless of diet.

Insufficient evidence. Not enough human research to say anything useful yet.

3 sources

Deep research mode adds each paper’s own conclusion and stated limitations.

Ask about Lemons

Ask about Lemons

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Key nutrients

Nutrient content per 100 grams
NutrientAmount% DV
Macronutrients
Calories29 kcal1%
Protein1.1 g2%
Total fat0.3 g0%
Carbohydrate9.32 g3%
Fibre2.8 g10%
Total sugars2.5 g—
Water89 g—
Fats
Saturated fat0.039 g0%
Monounsaturated fat0.011 g—
Polyunsaturated fat0.089 g—
Cholesterol0 mg0%
EPA (omega-3)0 g—
DHA (omega-3)0 g—
DPA (omega-3)0 g—
Linoleic acid (omega-6)0.063 g—
Vitamins
Vitamin A1 µg0%
Vitamin C53 mg59%
Vitamin D0 µg0%
Vitamin E0.15 mg1%
Vitamin K0 µg0%
Thiamin (B1)0.04 mg3%
Riboflavin (B2)0.02 mg2%
Niacin (B3)0.1 mg1%
Pantothenic acid (B5)0.19 mg4%
Vitamin B60.08 mg5%
Folate11 µg3%
Vitamin B120 µg0%
Choline5.1 mg1%
Minerals
Calcium26 mg2%
Iron0.6 mg3%
Magnesium8 mg2%
Phosphorus16 mg1%
Potassium138 mg3%
Sodium2 mg0%
Zinc0.06 mg1%
Copper0.037 mg4%
Manganese0.03 mg1%
Selenium0.4 µg1%
Other measured compounds
Beta-carotene3 µg—
Alpha-carotene1 µg—
Lycopene0 µg—
Lutein + zeaxanthin11 µg—
Caffeine0 mg—
Ash0.3 g—

Nutrient values are per 100 g of the USDA reference entry named on this page and vary with variety, growing conditions, storage and preparation.

Source record: Lemons, raw, without peel (USDA FoodData Central, FDC ID 167746).

% DV uses the FDA Daily Values for adults and children aged 4 and over. A dash means no Daily Value has been established for that nutrient.

Bioactive compounds

Compounds present in meaningful amounts. Presence is banded rather than quantified, because whole-food levels vary enormously with variety, growing conditions, storage and preparation.

How preparation changes things

Only effects with real support are listed. If a preparation method is missing, it is because nothing dependable is documented — not because it makes no difference.

  • cookedReduces vitamin C

    Adding lemon juice to boiling or simmering liquid destroys much of its vitamin C. Adding it off the heat at the end retains more.

Things to know

Allergies, interactions and intake concerns. Every food gets this section — a reference where everything is uniformly good is not a reference.

  • Worth knowing

    Dental enamel erosion

    Lemon juice is among the most erosive things commonly put in the mouth. Habits such as sucking lemon wedges, or sipping hot lemon water through the morning, are repeatedly documented causes of enamel loss.

  • Worth knowing

    Phytophotodermatitis from the peel

    Lemon and lime peel contain furanocoumarins. Juice or zest on the skin followed by sunlight can produce a painful blistering burn and long-lasting brown staining, sometimes in the shape of drips or handprints.

  • Worth knowing

    Reflux and mouth ulcers

    The acidity commonly aggravates heartburn in people with reflux and stings existing mouth ulcers, though it does not cause either condition.