lemmon juice
Rich in vitamin C (ascorbic acid) and citric acid, with minimal calories and negligible fat or protein. Contains small amounts of potassium and antioxidant flavonoids.
About
Lemon juice is the tart liquid extracted from the fruit of Citrus limon, a small yellow citrus fruit native to South Asia and widely cultivated in Mediterranean regions. The juice comprises approximately 5-6% citric acid by volume, accounting for its characteristic sharp, acidic taste. Fresh lemon juice has a clear to pale yellow color and a complex flavor profile that combines acidity with subtle floral and bitter notes from the pith and rind oils. Commercial lemon juice may be fresh-squeezed, pasteurized, or preserved with preservatives, while bottled concentrates represent dehydrated juice reconstituted with water.
Culinary Uses
Lemon juice functions as both a flavor agent and a chemical ingredient in countless cuisines. It brightens dishes through its acidity, balances rich or sweet flavors, and serves as a primary souring agent in Mediterranean, Middle Eastern, and Asian cooking traditions. Common applications include salad dressings, marinades, ceviche preparation, baking (where it reacts with baking soda for leavening), beverage preparation, and preservation through the acidification of other ingredients. Lemon juice also prevents oxidation in fruits and vegetables and tenderizes meat through its acid content.