Lemon juice
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About a gram of carbohydrate in a tablespoon.
A tablespoon is low FODMAP, a large glass is not.
Fine for most people at normal amounts.
Rules by country
Lemon juice is a food, not an additive, so it has no E-number and no daily limit. Fruit preparations have to meet the general hygiene rules for fresh and processed juice, and the label has to say whether the product is fresh juice, frozen juice or a concentrate diluted with water.
What is it?
Lemon juice is around 22 calories per 100 grams, with 6.9 grams of carbohydrate of which only 2.5 grams is sugar, and it sits at a glycemic index of about 20. What it really brings is acid: citric acid at roughly 5 percent of the weight, which is what makes a wedge of lemon cut through a rich dish. A tablespoon adds very little to a recipe, and a large glass adds a surprising amount of sugar.
Where it comes from: Lemon juice comes from squeezing the pulp of the fruit, and it is sold fresh, frozen or as a concentrate that is diluted back down. Most of the lemon crop goes into concentrate, because lemons do not travel or keep well on their own.
Why it’s in food
- Adding sharpness to a dressing or sauce
- Stopping mayonnaise from splitting
- Keeping cut fruit from browning
- Balancing sweetness in a bake
- Brightening a bean or fish dish
Often found in
Also listed as: Lemon juice, Lemon juice concentrate, Fresh lemon juice, Juice of lemons
Health & gut impact
A tablespoon of lemon juice gives about 6 milligrams of vitamin C, where EFSA sets a daily reference value of 80 milligrams for adults, so it would take a dozen tablespoons to reach it. A glass of lemon water is refreshing, but it is not a way to get your vitamin C.
USDA FoodData Central, lemon juice
The citric acid softens enamel, and sipping it through the morning keeps the mouth acidic for longer than a single drink would. Having it with food, or rinsing with plain water afterwards, is gentler on teeth.
NHS, dental health and diet
The acid reaches the stomach as well as the mouth, and people with reflux often feel lemon straight away. If it sets off symptoms, a smaller splash in a dressing does the same job without the glass.
NHS, indigestion and heartburn
What can I use instead?
Ratio: Use half the volume, it is a little less sharp
Best for: Dressings and a little sourness in a sauce
Ratio: Use a third less and add a squeeze of lemon at the end
Best for: Salads where a deeper, sweeter acid suits
Ratio: Use the same amount, it is slightly sweeter
Best for: Curries, salsas and drinks
Related
More fruits & vegetables:
Common questions
Is bottled lemon juice the same as fresh?
Not quite. Bottled juice is made from concentrate that is diluted and often acidified, so it keeps for months and costs less. Fresh juice tastes brighter and turns brown on the counter as the peel enzymes react with it.
Does lemon juice stop food from browning?
Yes, in a thin film. The acid slows the enzyme that turns cut fruit brown, which is why a squeeze over an apple works. Get the juice onto the cut flesh and leave it a minute before you store it.
Is lemon juice bad for your teeth?
It is acidic, so sipping it through the day is the part that wears the enamel. Having it with a meal, or rinsing with water afterwards, is much gentler than a glass on its own.
Can I use vinegar instead of lemon juice?
In most dressings and sauces, yes, and it costs less. Vinegar is sharper and lacks the small amount of sugar that rounds off lemon, so a drop of syrup or a splash of orange juice closes the gap.
Is Lemon juice safe?
Generally safe (92/100). Lemon juice is a food, not an additive, so it has no E-number and no daily limit. Fruit preparations have to meet the general hygiene rules for fresh and processed juice, and the label has to say whether the product is fresh juice, frozen juice or a concentrate diluted with water.
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Scientific sources & regulatory citations
- USDA FoodData Central, lemon juice
- NHS, dental health and diet
- NHS, indigestion and heartburn