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Lemon Juice

Lemon Juice


Lemon juice is an excellent source of vitamins and minerals, although the nutritive value of the whole lemon is higher. Fresh juice should be extracted from the chilled fruit immediately prior to serving. It should not be allowed to stand for a long period of time, due to the loss of vitamin C through oxidation.

Caloric Content

Calories: 3
Protein: .06 gm
Carbohydrates: .99 gm
Fiber: - gm
Total fats: .04 gm
Saturated fats:.006 gm
Unsaturated fats:.015 gm
Cholesterol: 0 mg

1. 1 tablespoon, 15.2 grams

Vitamin Content

Vitamin A: 25000 IU
Thiamine:.006 1.7 mg
Vitamin B-2:.001 1.7 mg
Vitamin B-6:.007 2.0 mg
Vitamin B-12: 0 6 mcg
Biotin: - 300 mcg
Niacin: .03 20 mg
Pantothenic Acid:.014 10 mg
Folic acid: 1.5 400 mcg
Vitamin C: 3.8 60 mg
Vitamin E: - 30 IU

1. 1 tablespoon, 15.2 grams

Mineral Content

Calcium: 21000 mg
Copper:.006 2 mg
Iron: .02 18 mg
Magnesium: 1 400 mg
Manganese:.003 n/a mg
Phosphorus: 11000 mg
Potassium: 15 n/a mg
Selenium: - n/a mcg
Sodium: 3 n/a mg
Zinc: .01 15 mg

1. 1 tablespoon, 15.2 grams

Amino Acid Content

Tryptophan:- gm
Threonine:- gm
Isoleucine:- gm
Leucine:- gm
Lysine: - gm
Methionine:- gm
Cysteine:- gm
Phenylalanine:- gm
Tyrosine:- gm
Valine:- gm
Arginine:- gm
Histidine:- gm
Alanine:- gm
Aspartic acid:- gm
Glutamic acid:- gm
Glycine:- gm
Proline:- gm
Serine:- gm

1. 1 tablespoon, 15.2 grams


Kirschmann, John D. Nutrition Almanac: Nutrition Search. McGraw-Hill: New York. 1990.

U.S. Department of Agriculture. 1982. "Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared." Washington.


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