United States Department of Agriculture
Agricultural Research Service

National Nutrient Database for Standard Reference Legacy Release
Full Report (All Nutrients):  09150, Lemons, raw, without peel
Food Group: Fruits and Fruit Juices
Scientific Name:  Citrus limon
Carbohydrate Factor: 2.48   Fat Factor:8.37   Protein Factor: 3.36   Nitrogen to Protein Conversion Factor: 6.25  
Refuse: 47%   Refuse Description:   45% peel, 2% seeds
heading Nutrient Unit
Value per 100 g
# of Data Points Std. Error
cup, sections 212 g

fruit (2-1/8" dia) 58 g

fruit (2-3/8" dia) 84 g

wedge or slice (1/8 of one 2-1/8" dia lemon) 7 g

NLEA serving 58 g
Proximates Water g 88.98 5 0.820 188.64 51.61 74.74 6.23 51.61
Proximates Energy kcal 29 -- -- 61 17 24 2 17
Proximates Energy kJ 121 -- -- 257 70 102 8 70
Proximates Protein g 1.10 -- -- 2.33 0.64 0.92 0.08 0.64
Proximates Total lipid (fat) g 0.30 -- -- 0.64 0.17 0.25 0.02 0.17
Proximates Ash g 0.30 -- -- 0.64 0.17 0.25 0.02 0.17
Proximates Carbohydrate, by difference g 9.32 -- -- 19.76 5.41 7.83 0.65 5.41
Proximates Fiber, total dietary g 2.8 -- -- 5.9 1.6 2.4 0.2 1.6
Proximates Sugars, total g 2.50 -- -- 5.30 1.45 2.10 0.17 1.45
Minerals Calcium, Ca mg 26 -- -- 55 15 22 2 15
Minerals Iron, Fe mg 0.60 -- -- 1.27 0.35 0.50 0.04 0.35
Minerals Magnesium, Mg mg 8 -- -- 17 5 7 1 5
Minerals Phosphorus, P mg 16 -- -- 34 9 13 1 9
Minerals Potassium, K mg 138 -- -- 293 80 116 10 80
Minerals Sodium, Na mg 2 -- -- 4 1 2 0 1
Minerals Zinc, Zn mg 0.06 1 -- 0.13 0.03 0.05 0.00 0.03
Minerals Copper, Cu mg 0.037 1 -- 0.078 0.021 0.031 0.003 0.021
Minerals Manganese, Mn mg 0.030 -- -- 0.064 0.017 0.025 0.002 0.017
Minerals Selenium, Se µg 0.4 -- -- 0.8 0.2 0.3 0.0 0.2
Vitamins Vitamin C, total ascorbic acid mg 53.0 -- -- 112.4 30.7 44.5 3.7 30.7
Vitamins Thiamin mg 0.040 -- -- 0.085 0.023 0.034 0.003 0.023
Vitamins Riboflavin mg 0.020 -- -- 0.042 0.012 0.017 0.001 0.012
Vitamins Niacin mg 0.100 -- -- 0.212 0.058 0.084 0.007 0.058
Vitamins Pantothenic acid mg 0.190 -- -- 0.403 0.110 0.160 0.013 0.110
Vitamins Vitamin B-6 mg 0.080 -- -- 0.170 0.046 0.067 0.006 0.046
Vitamins Folate, total µg 11 7 2.000 23 6 9 1 6
Vitamins Folic acid µg 0 -- -- 0 0 0 0 0
Vitamins Folate, food µg 11 7 2.000 23 6 9 1 6
Vitamins Folate, DFE µg 11 -- -- 23 6 9 1 6
Vitamins Choline, total mg 5.1 -- -- 10.8 3.0 4.3 0.4 3.0
Vitamins Vitamin B-12 µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin B-12, added µg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin A, RAE µg 1 -- -- 2 1 1 0 1
Vitamins Retinol µg 0 -- -- 0 0 0 0 0
Vitamins Carotene, beta 1, 2 µg 3 2 -- 6 2 3 0 2
Vitamins Carotene, alpha 1, 2 µg 1 2 -- 2 1 1 0 1
Vitamins Cryptoxanthin, beta 2 µg 20 1 -- 42 12 17 1 12
Vitamins Vitamin A, IU IU 22 -- -- 47 13 18 2 13
Vitamins Lycopene 1 µg 0 1 -- 0 0 0 0 0
Vitamins Lutein + zeaxanthin 1, 2 µg 11 2 -- 23 6 9 1 6
Vitamins Vitamin E (alpha-tocopherol) mg 0.15 -- -- 0.32 0.09 0.13 0.01 0.09
Vitamins Vitamin E, added mg 0.00 -- -- 0.00 0.00 0.00 0.00 0.00
Vitamins Vitamin D (D2 + D3) µg 0.0 -- -- 0.0 0.0 0.0 0.0 0.0
Vitamins Vitamin D IU 0 -- -- 0 0 0 0 0
Vitamins Vitamin K (phylloquinone) µg 0.0 -- -- 0.0 0.0 0.0 0.0 0.0
Lipids Fatty acids, total saturated g 0.039 -- -- 0.083 0.023 0.033 0.003 0.023
Lipids 4:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 6:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 8:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 10:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 12:0 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 14:0 g 0.001 -- -- 0.002 0.001 0.001 0.000 0.001
Lipids 16:0 g 0.035 -- -- 0.074 0.020 0.029 0.002 0.020
Lipids 18:0 g 0.002 -- -- 0.004 0.001 0.002 0.000 0.001
Lipids Fatty acids, total monounsaturated g 0.011 -- -- 0.023 0.006 0.009 0.001 0.006
Lipids 16:1 undifferentiated g 0.001 -- -- 0.002 0.001 0.001 0.000 0.001
Lipids 18:1 undifferentiated g 0.010 -- -- 0.021 0.006 0.008 0.001 0.006
Lipids 20:1 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 22:1 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total polyunsaturated g 0.089 -- -- 0.189 0.052 0.075 0.006 0.052
Lipids 18:2 undifferentiated g 0.063 -- -- 0.134 0.037 0.053 0.004 0.037
Lipids 18:3 undifferentiated g 0.026 -- -- 0.055 0.015 0.022 0.002 0.015
Lipids 18:4 g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 20:4 undifferentiated g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 20:5 n-3 (EPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 22:5 n-3 (DPA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids 22:6 n-3 (DHA) g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids Fatty acids, total trans g 0.000 -- -- 0.000 0.000 0.000 0.000 0.000
Lipids Cholesterol mg 0 -- -- 0 0 0 0 0
Other Alcohol, ethyl g 0.0 -- -- 0.0 0.0 0.0 0.0 0.0
Other Caffeine mg 0 -- -- 0 0 0 0 0
Other Theobromine mg 0 -- -- 0 0 0 0 0
Flavanones Eriodictyol 3, 4 mg 21.4 2 -- 45.3 12.4 17.9 1.5 12.4
Flavanones Hesperetin 3, 4, 5 mg 27.9 3 10.8 59.1 16.2 23.4 2.0 16.2
Flavanones Naringenin 3, 5 mg 0.6 2 -- 1.2 0.3 0.5 0.0 0.3
Flavones Apigenin 6 mg 0.0 1 -- 0.0 0.0 0.0 0.0 0.0
Flavones Luteolin 3, 6 mg 1.9 2 -- 4.0 1.1 1.6 0.1 1.1
Flavonols Kaempferol 6, 7 mg 0.0 2 -- 0.1 0.0 0.0 0.0 0.0
Flavonols Myricetin 6, 7 mg 0.5 2 -- 1.1 0.3 0.4 0.0 0.3
Flavonols Quercetin 3, 4, 6, 7 mg 1.1 4 0.82 2.4 0.7 1.0 0.1 0.7

Sources of Data

1I.M. Heinonen, V. Ollilainen, E. Linkola, P. Varo, P. Koivistoinen Carotenoids in Finnish Foods: Vegetables, Fruits, and Berries , 1989 Journal of Agriculture and Food Chemistry 37   pp.655-659
2H. Muller Determination of the carotenoid content in selected vegetables and fruit by HPLC and photoiode array detection , 1997 Z. Lebensm Unters Forsch A 204   pp.88-94
3Mattila, P., Astola, J., and Kumpulainen, J. Determination of flavonoids in plant material by HPLC with diode-array and electro-array detection. , 2000 J. Agric. Food Chem. 48   pp.5834-5841
4Vandercook, C. E., and Tisserat, B.  Flavonoid changes in developing lemons grown in vivo and in vitro. , 1989 Phytochemistry 28   pp.799-803
5Justesen, U., Knuthsen, P., and Leth, T. Quantitative analysis of flavonols, flavones, and flavonones in fruits, vegetables and beverages by high-performance liquid chromatography with photo-diode array and mass spectrometric detection. , 1998 J. Chromatogr. A 799   pp.101-110
6Lugasi, A. and Hovari, J.  Flavonoid aglycons in foods of plant origin II. Fresh and dried fruits. , 2002 Acta Alimentaria 31 1   pp.63-71
7Kevers, C., Falkowski, M., Tabart, J., Defraigne, J-O., Dommes, J., and Pincemail, J.  Evolution of antioxidant capacity during storage of selected fruits and vegetables , 2007 J. Agric. Food Chem. 55   pp.8596-8603
Langual Code(s)

  • A0143 FRUIT OR FRUIT PRODUCT (US CFR)
  • A1279 0900 FRUITS AND FRUIT JUICES (USDA SR)
  • B1275 LEMON
  • C0229 FRUIT, PEEL REMOVED, CORE, PIT OR SEED REMOVED
  • E0150 WHOLE, NATURAL SHAPE
  • F0003 NOT HEAT-TREATED
  • G0003 COOKING METHOD NOT APPLICABLE
  • H0003 NO TREATMENT APPLIED
  • J0001 PRESERVATION METHOD NOT KNOWN
  • K0003 NO PACKING MEDIUM USED
  • M0001 CONTAINER OR WRAPPING NOT KNOWN
  • N0001 FOOD CONTACT SURFACE NOT KNOWN
  • P0024 HUMAN FOOD, NO AGE SPECIFICATION