c. lemon juice
Lemon juice is an excellent source of vitamin C and citric acid, providing approximately 53 mg of vitamin C per 100 ml. It contains minimal calories and fat, making it useful for adding flavor without nutritional density.
About
Lemon juice is the acidic liquid extracted from the fruit of Citrus limon, a small evergreen tree native to Southeast Asia and now cultivated globally. The juice comprises approximately 5-6% citric acid by volume, along with ascorbic acid (vitamin C), sugars, and various volatile compounds that define its characteristic tart, bright flavor. Fresh lemon juice is extracted by pressing or squeezing the fruit, while bottled versions are either freshly squeezed and pasteurized or produced from concentrate, with the latter undergoing evaporation and reconstitution. The juice ranges in color from pale yellow to golden depending on ripeness and variety, with Meyer lemons producing sweeter, less acidic juice compared to the more common Eureka or Lisbon varieties.
Culinary Uses
Lemon juice serves as both a flavor enhancer and functional ingredient across virtually all culinary traditions. It brightens savory dishes—from fish and seafood to vegetables and grains—while preventing oxidative browning in fruits and potatoes through its acidity. In baking and pastry work, it balances sweetness and adds lift to cakes and meringues. It features prominently in dressings, marinades, sauces (hollandaise, beurre blanc), and beverage bases from lemonade to cocktails. Beyond flavor, lemon juice's citric acid denatures proteins (ceviche), curdles dairy (paneer), and acts as a natural preservative, making it essential to both Mediterranean and Asian cuisines.