Lemon raw
All nutrient values refer to 100 g.
- Energy (kilocalorie)
- 40 kcal
- Energy (kilojoule)
- 170 kJ
- Protein (Nx6.25)
- 0.7 g
- Fat
- 0.4 g
- Carbohydrate, available
- 3.16 g
- Fibre, dietary, total
- 1.29 g
Complete nutrient values
138 of 138 nutrients · per 100 g
No nutrient found.
| Nutrient | Value | Original value | Data source | Reference | BLS calculation |
|---|---|---|---|---|---|
| Energy (kilojoule) | 170 kJ/100 g | 170 | 1 | — | ENERCJ[kJ] = 17*PROT625[g] + 17*(CHO[g] - POLYL[g]) + 37*FAT[g] + 29*ALC[g] + 13*OA[g] + 10*POLYL[g] + 8*OLSAC[g] + 8*FIBT[g]immer berechnet / always calculated |
| Energy (kilocalorie) | 40 kcal/100 g | 40 | 1 | — | ENERCC[kcal] = 4*PROT625[g] + 4*(CHO[g] - POLYL[g]) + 9*FAT[g] + 7*ALC[g] + 3*OA[g] + 2.4*POLYL[g] + 2*OLSAC[g] + 2*FIBT[g]immer berechnet / always calculated |
| Water | 87.667 g/100 g | 87.667 | 2 | 1 | |
| Protein (Nx6.25) | 0.7 g/100 g | 0.7 | 3 | 2 | PROT625[g]=NT[g]*6.25teilweise berechnet / partially calculated |
| Fat | 0.4 g/100 g | 0.4 | 2 | 3 | |
| Carbohydrate, available | 3.16 g/100 g | 3.16 | 1 | — | CHO[g] = SUGAR[g] + STARCH[g] + OLSAC[g] + POLYL[g]immer berechnet / always calculated |
| Fibre, dietary, total | 1.29 g/100 g | 1.29 | 4 | 4 | FIBT[g]=FIBHMW[g]+FIBLMW[g] OR
FIBT[g]=FIBINS[g]+FIBSOL[g]+FIBLMWteilweise berechnet / partially calculated |
| Alcohol (Ethanol) | 0.021 g/100 g | 0.021 | 5 | — | |
| Organic acids, total | 6.01 g/100 g | 6.01 | 3 | 5 | OA[g]=MALAC[g]+ACEAC[g]+LACAC[g]+TARAC[g]+CITAC[g]teilweise berechnet / partially calculated |
| Ash | 0.5 g/100 g | 0.5 | 3 | 6 | |
| Vitamin A, retinol equivalents (RE) | 1 µg/100 g | 1 | 1 | — | VITA[µg]= RETOL[µg] + 1/6*CARTB[µg]+ 1/12*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Vitamin A, retinol activity equivalents (RAE) | 0 µg/100 g | 0 | 1 | — | VITAA[µg]= RETOL[µg] + 1/12*CARTB[µg]+ 1/24*(CAROTPAXB[µg])teilweise berechnet / partially calculated |
| Retinol | 0 µg/100 g | 0 | 6 | — | |
| Beta-carotene | 2 µg/100 g | 2 | 2 | 7 | |
| Carotenoids, excluding beta-carotene | 8 µg/100 g | 8 | 2 | 8 | |
| Vitamin D | 0 µg/100 g | 0 | 1 | — | VITD[µg]=ERGCAL[µg]+CHOCAL[µg]teilweise berechnet / partially calculated |
| Vitamin D3 (cholecalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin D2 (ergocalciferol) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin E (alpha-tocopherol) | 0.725 mg/100 g | 0.725 | 5 | — | VITE[mg] = TOCPHA[mg] |
| Alpha-tocopherol | 0.725 mg/100 g | 0.725 | 5 | — | |
| Beta-tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Gamma-tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Delta-tocopherol | 0 mg/100 g | 0 | 5 | — | |
| Alpha-tocotrienol | 0 mg/100 g | 0 | 5 | — | |
| Vitamin K | 0.2 µg/100 g | 0.2 | 1 | — | VITK[µg] = VITK1[µg] + VITK2[µg]teilweise berechnet / partially calculated |
| Vitamin K1 (phylloquinone) | 0.2 µg/100 g | 0.2 | 3 | 9 | |
| Vitamin K2 (menaquinone) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B1 (thiamine) | 0.051 mg/100 g | 0.051 | 3 | 6 | |
| Vitamin B2 (riboflavin) | 0.02 mg/100 g | 0.02 | 3 | 6 | |
| Niacin equivalents | 0.237 mg/100 g | 0.237 | 1 | — | NIAEQ[mg]=NIA[mg]+TRP[g]*1000/60immer berechnet / always calculated |
| Niacin | 0.17 mg/100 g | 0.17 | 3 | 6 | |
| Pantothenic acid | 0.27 mg/100 g | 0.27 | 3 | 6 | |
| Vitamin B6 | 60 µg/100 g | 60 | 3 | 6 | |
| Biotin | 1 µg/100 g | 1 | 5 | — | |
| Folate equivalent | 6.3 µg/100 g | 6.3 | 1 | — | FOL[µg] = FOLFD[µg] + 1.7*FOLAC[µg]immer berechnet / always calculated |
| Folate | 6.3 µg/100 g | 6.3 | 3 | 6 | |
| Folic acid, synthetic | 0 µg/100 g | 0 | 6 | — | |
| Vitamin B12 (cobalamin) | 0 µg/100 g | 0 | 6 | — | |
| Vitamin C | 50.675 mg/100 g | 50.675 | 3 | 6 | |
| Salt (sodium chloride) | 0.01 g/100 g | 0.01 | 1 | — | NACL[g] = NA[g]*2.5immer berechnet / always calculated |
| Sodium | 4 mg/100 g | 4 | 2 | 10 | |
| Chloride | 4.5 mg/100 g | 4.5 | 3 | 6 | |
| Potassium | 204 mg/100 g | 204 | 2 | 10 | |
| Calcium | 32 mg/100 g | 32 | 2 | 11 | |
| Magnesium | 9 mg/100 g | 9 | 2 | 11 | |
| Phosphorus | 16 mg/100 g | 16 | 3 | 6 | |
| Sulphur | — mg/100 g | - | — | — | |
| Iron | 0.15 mg/100 g | 0.15 | 2 | 10 | |
| Zinc | 0.1 mg/100 g | 0.1 | 2 | 12 | |
| Iodide | 1.6 µg/100 g | 1.6 | 3 | 6 | |
| Copper | 64 µg/100 g | 64 | 2 | 13 | |
| Manganese | 30 µg/100 g | 30 | 2 | 13 | |
| Fluoride | 10 µg/100 g | 10 | 3 | 6 | |
| Chromium | 1 µg/100 g | 1 | 5 | — | |
| Molybdenum | 0 µg/100 g | 0 | 5 | — | |
| Acetic acid | — g/100 g | - | — | — | |
| Citric acid | 4.7 g/100 g | 4.7 | 2 | 14 | |
| Lactic acid | 0 g/100 g | 0 | 6 | — | |
| Malic acid | 0.2 g/100 g | 0.2 | — | — | |
| Tartaric acid | — g/100 g | - | — | — | |
| Polyols, total | 0 g/100 g | 0 | 1 | — | POLYL[g]=MANTL[g]+SORTL[g]+XYLTL[g]immer berechnet / always calculated |
| Mannitol | 0 g/100 g | 0 | 5 | — | |
| Sorbitol | 0 g/100 g | 0 | 5 | — | |
| Xylitol | — g/100 g | - | — | — | |
| Monosaccharides, total | 2.75 g/100 g | 2.75 | 1 | — | MNSAC[g] = FRUS[g] + GALS[g] + GLUS[g]immer berechnet / always calculated |
| Glucose | 1.4 g/100 g | 1.4 | 3 | 6 | |
| Fructose | 1.35 g/100 g | 1.35 | 3 | 6 | |
| Galactose | — g/100 g | - | — | — | |
| Disaccharides, total | 0.41 g/100 g | 0.41 | 1 | — | DISAC[g] = LACS[g] + MALS[g] + SUCS[g]immer berechnet / always calculated |
| Sucrose | 0.41 g/100 g | 0.41 | 3 | 6 | |
| Maltose | 0 g/100 g | 0 | 5 | — | |
| Lactose | 0 g/100 g | 0 | 6 | — | |
| Sugars (mono- and disaccharides), total | 3.16 g/100 g | 3.16 | 1 | — | SUGAR[g]=MNSAC[g]+DISAC[g]immer berechnet / always calculated |
| Oligosaccharides, available | — g/100 g | - | — | — | |
| Starch (starch, glycogen, dextrins) | 0 g/100 g | 0 | 5 | — | |
| Fibre, low molecular weight | — g/100 g | - | — | — | |
| Fibre, high molecular weight | 1.29 g/100 g | 1.29 | 4 | 4 | FIBHMW[g]=FIBHMWS[g]+FIBHMWI[g] OR
FIBHMW[g]=FIBINS[g]+FIBSOL[g]teilweise berechnet / partially calculated |
| Fibre, water-insoluble | 0.86 g/100 g | 0.86 | 4 | 15 | |
| Fibre, water-soluble | 0.43 g/100 g | 0.43 | 4 | 15 | |
| Fibre, high molecular weight, water-soluble | — g/100 g | - | — | — | |
| Fibre, high molecular weight, water-insoluble | — g/100 g | - | — | — | |
| Fatty acids, saturated, total | 0.131 g/100 g | 0.131 | 1 | — | FASAT[g]=F4:0[g]+F6:0[g]+F8:0[g]+F10:0[g]+F12:0[g]+F14:0[g]+F15:0[g]+F16:0[g]+F17:0[g]+F18:0[g]+F20:0[g]+F22:0[g]+F24:0[g]immer berechnet / always calculated |
| Fatty acid C4:0 (butyric acid) | — g/100 g | - | — | — | |
| Fatty acid C6:0 (caproic acid) | — g/100 g | - | — | — | |
| Fatty acid C8:0 (caprylic acid) | — g/100 g | - | — | — | |
| Fatty acid C10:0 (capric acid) | — g/100 g | - | — | — | |
| Fatty acid C12:0 (lauric acid) | — g/100 g | - | — | — | |
| Fatty acid C14:0 (myristic acid) | 0.0034 g/100 g | 0.0034 | 3 | 6 | |
| Fatty acid C15:0 (pentadecylic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:0 (palmitic acid) | 0.121 g/100 g | 0.121 | 3 | 6 | |
| Fatty acid C17:0 (margaric acid) | — g/100 g | - | — | — | |
| Fatty acid C18:0 (stearic acid) | 0.0067 g/100 g | 0.0067 | 3 | 6 | |
| Fatty acid C20:0 (arachidic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:0 (behenic acid) | — g/100 g | - | — | — | |
| Fatty acid C24:0 (lignoceric acid) | — g/100 g | - | — | — | |
| Fatty acids, monounsaturated, total | 0.038 g/100 g | 0.038 | 1 | — | FAMS[g]=F14:1CN5[g]+F16:1CN7[g]+F18:1CN7[g]+F18:1CN9[g]+F20:1CN9[g]+F22:1CN9[g]immer berechnet / always calculated |
| Fatty acid C14:1 n-5 cis (myristoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C16:1 n-7 cis (palmitoleic acid) | 0.0034 g/100 g | 0.0034 | 3 | 6 | |
| Fatty acid C18:1 n-7 cis (vaccenic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:1 n-9 cis (oleic acid) | 0.035 g/100 g | 0.035 | 3 | 6 | |
| Fatty acid C20:1 n-9 cis (gondoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:1 n-9 cis (erucic acid) | — g/100 g | - | — | — | |
| Fatty acids, polyunsaturated, total | 0.307 g/100 g | 0.307 | 1 | — | FAPU[g]=F18:2C9T11[g]+F18:2CN6[g]+F20:2CN6[g]+F18:3CN3[g]+F18:3CN6[g]+F20:3CN6[g]+F18:4CN3[g]+F20:4CN6[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acids, polyunsaturated, n-3 (omega-3), total | 0.09 g/100 g | 0.09 | 1 | — | FAPUN3[g]=F18:3CN3[g]+F18:4CN3[g]+F20:5CN3[g]+F22:5CN3[g]+F22:6CN3[g]immer berechnet / always calculated |
| Fatty acid C18:3 n-3 all-cis (alpha-linolenic acid) | 0.09 g/100 g | 0.09 | 3 | 6 | |
| Fatty acid C18:4 n-3 all-cis (stearidonic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:5 n-3 all-cis (eicosapentanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acid C22:5 n-3 all-cis (docosapentanoic acid) | — g/100 g | - | — | — | |
| Fatty acid C22:6 n-3 all-cis (docosahexanoic acid) | 0 g/100 g | 0 | 6 | — | |
| Fatty acids, polyunsaturated, n-6 (omega-6), total | 0.217 g/100 g | 0.217 | 1 | — | FAPUN6[g]=F18:2CN6[g]+F18:3CN6[g]+F20:2CN6[g]+F20:3CN6[g]+F20:4CN6[g]immer berechnet / always calculated |
| Fatty acid C18:2 n-6 cis,cis (linoleic acid) | 0.217 g/100 g | 0.217 | 3 | 6 | |
| Fatty acid C18:2 conjugated, cis 9,trans 11 (conjugated linoleic acid) | — g/100 g | - | — | — | |
| Fatty acid C18:3 n-6 all-cis (gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:2 n-6 cis,cis (eicosadienoic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:3 n-6 all-cis (dihomo-gamma-linolenic acid) | — g/100 g | - | — | — | |
| Fatty acid C20:4 n-6 all-cis (arachidonic acid) | — g/100 g | - | — | — | |
| Fatty acids, others | — g/100 g | - | — | — | |
| Cholesterol | 0 mg/100 g | 0 | 6 | — | |
| Amino acids, essential, total | 0.156 g/100 g | 0.156 | 1 | — | AAE9[g] = ILE[g] + LEU[g] + LYS[g] + MET[g] + PHE[g] + THR[g] + TRP[g] + VAL[g]+HIS[g]immer berechnet / always calculated |
| Alanine | 0.041 g/100 g | 0.041 | 3 | 6 | |
| Arginine | 0.042 g/100 g | 0.042 | 3 | 6 | |
| Aspartic acid, including asparagine | 0.096 g/100 g | 0.096 | 3 | 6 | |
| Cysteine | 0.009 g/100 g | 0.009 | 3 | 6 | |
| Glutamic acid, including glutamine | 0.08 g/100 g | 0.08 | 3 | 6 | |
| Glycine | 0.067 g/100 g | 0.067 | 3 | 6 | |
| Histidine | 0.01 g/100 g | 0.01 | 3 | 6 | |
| Isoleucine | 0.019 g/100 g | 0.019 | 3 | 6 | |
| Leucine | 0.018 g/100 g | 0.018 | 3 | 6 | |
| Lysine | 0.035 g/100 g | 0.035 | 3 | 6 | |
| Methionine | 0.01 g/100 g | 0.01 | 3 | 6 | |
| Phenylalanine | 0.025 g/100 g | 0.025 | 3 | 6 | |
| Proline | 0.037 g/100 g | 0.037 | 3 | 6 | |
| Serine | 0.019 g/100 g | 0.019 | 3 | 6 | |
| Threonine | 0.01 g/100 g | 0.01 | 3 | 6 | |
| Tryptophan | 0.004 g/100 g | 0.004 | 3 | 6 | |
| Tyrosine | 0.014 g/100 g | 0.014 | 3 | 6 | |
| Valine | 0.025 g/100 g | 0.025 | 3 | 6 | |
| Nitrogen, total | 0.112 g/100 g | 0.112 | 3 | 2 |
Data source · Reference
Data source
- Formelberechnung
- Aggregation
- Nährstoffdatenbank
- Literatur
- Übernommener Wert
- Logische Null
Reference
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Paul, D. K. and R. K. Shaha; Nutrients, vitamins and minerals content in common citrus fruits in the northern region of Bangladesh.; Pakistan Journal of Biological Sciences; 2004; 7; 2#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993
- Converted value from: Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7#US Department of Agriculture, Agricultural Research Service; USDA National Nutrient Database for Standard Reference, Legacy Release; 2019
- Converted value from: Gorinstein, S., Martı́n-Belloso, O., Park, Y., Haruenkit, R., Lojek, A., Ĉı́ž, M., Caspi, A., Libman, I., Trakhtenberg, S.,; Comparison of some biochemical characteristics of different citrus fruits; Food Chemistry; 2001; 74
- Agence nationale de sécurité sanitaire (Anses); Ciqual French food composition table; 2020
- Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 7
- Heinonen MI, Ollilainen V, Linkola EK, Varo PT, Koivistoinen; Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries; Journal of Agricultural and Food Chemistry; 1989; 37#Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204#Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993
- Converted value from: Olmedilla B, Granado F, Blanco I, Rojas-Hidalgo E:; Quantitation of provitamin-A and non-provitamin-A carotenoids in the fruits most commonly consumed in Spain; Royal Society of Chemistry (RSC); 1993#Converted value from: Müller H; Determination of the carotenoid content in selected vegetables and fruit by HPLC and photodiode array detection; Zeitschrift für Lebensmittel-Untersuchung und -Forschung; 1997; 204
- Leibniz-Institut für Lebensmittel-Systembiologie; SFK Online Version; 2016
- Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9
- Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Miller-Ihli, NJ; Atomic absorption and atomic emission spectrometry for the determination of the trace element content of selected fruits consumed in the United States; Journal of Food Composition and Analysis; 1996; 9#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1#Sanchez-Castillo, C. P., et al.; The Mineral Content of Mexican Fruits and Vegetables.; Journal of Food Composition and Analysis; 1998; 11; 4#Terrés, C, Navarro, M, Martín-Lagos, F, Giménez, R, López, H, López, MC; Zinc levels in foods from southeastern Spain: relationship to daily dietary intake; Food Additives and Contaminants; 2001; 8; 18
- Converted value from: BVL; Lebensmittel Monitoring 2017; 2017#Ellen, G., et al.; HEAVY-METALS IN VEGETABLES GROWN IN THE NETHERLANDS AND IN DOMESTIC AND IMPORTED FRUITS.; Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung; 1990; 190; 1
- National Food Institute; Food data (frida.fooddata.dk), version 4.2; 2022#Kirchhoff, E; Souci - Fachmann - Kraut - Die Zusammensetzung der Lebensmittel - Nährwert-Tabellen; 2008; 9
- Gorinstein, S., Martı́n-Belloso, O., Park, Y., Haruenkit, R., Lojek, A., Ĉı́ž, M., Caspi, A., Libman, I., Trakhtenberg, S.,; Comparison of some biochemical characteristics of different citrus fruits; Food Chemistry; 2001; 74
Max Rubner-Institut (2025): Bundeslebensmittelschlüssel (BLS), Version 4.0. Karlsruhe.