x lemon juice
Rich in vitamin C (ascorbic acid), with approximately 53 mg per 100 ml of juice, and contains citric acid and polyphenol antioxidants. Low in calories and provides minimal macronutrients beyond its micronutrient profile.
About
Lemon juice is the acidic liquid extracted from lemons (Citrus limon), a citrus fruit native to Asia and cultivated extensively in Mediterranean regions. Fresh lemon juice is obtained by pressing or squeezing the fruit, yielding a tart liquid with a pH around 2.0 due to its high citric acid content (approximately 5-6% by weight). The flavor is characteristically sharp and bright, with subtle aromatic compounds that vary by lemon variety and ripeness. Commercial lemon juice is also produced through industrial extraction and pasteurization, with or without added preservatives, while concentrated lemon juice involves the removal of water before reconstitution.
Culinary Uses
Lemon juice serves as a fundamental souring agent across virtually all cuisines, used to brighten dishes, balance flavors, and prevent oxidation in cut fruits and vegetables. It is essential in vinaigrettes, marinades, and emulsified sauces such as hollandaise and aioli, and features prominently in beverages from lemonades to cocktails. In Mediterranean cooking, it pairs with olive oil and herbs in dressings and fish preparations; in Asian cuisines, it competes with lime and vinegar for acidic components in dips and curries. The juice also plays a crucial chemical role in ceviche preparation through its acidity's protein-denaturing properties.