t fresh lemon juice
Fresh lemon juice is an excellent source of vitamin C and citric acid, providing approximately 53 mg of vitamin C per 100 ml; it also contains small amounts of B vitamins and minerals such as potassium and copper.
About
Fresh lemon juice is the liquid extracted from the fruit of Citrus limon, a small evergreen tree native to Southeast Asia and cultivated worldwide in Mediterranean and subtropical climates. The juice comprises approximately 5-6% citric acid by weight, along with water, sugars, and aromatic compounds that give it its characteristic sharp, acidic, and slightly sweet flavor profile. Fresh-squeezed lemon juice is distinguished from bottled or concentrate varieties by its higher vitamin C content, volatile aromatic compounds, and lack of preservatives, delivering a bright, complex acidity that is fundamental to numerous culinary applications.
Culinary Uses
Fresh lemon juice functions as both a flavor enhancer and a chemical agent in cooking across global cuisines. It is essential in French cuisine for finishing dishes and preparing vinaigrettes, in Mediterranean cooking where it features in dressings and marinades, and in Asian cuisines from Thai to Indian, where it adds acidity and brightness to curries, soups, and seafood preparations. Beyond flavoring, the citric acid in lemon juice denatures proteins (as in ceviche), prevents oxidative browning in vegetables and fruits, and acts as a curing agent. It pairs particularly well with seafood, poultry, and vegetables, and is indispensable in cocktails, beverages, and desserts.