Foundation for Diet and Health

The best perspective for your health

The best perspective for your health

The best perspective for your health

The best perspective for your health

Lemon, raw, without peel

The nutritional value of lemons without the peel is lower. Only use the peel if the lemon is organic - the peel contains more nutrients than the pulp or juice.
87/10/03  LA:ALA

Note: Since the nutritional information is automatically calculated, we have to distinguish between lemons used without the peel and lemons used with the entire peel, for example, for marmalade.

In our recipes, lemons are either squeezed / “scraped out” or first peeled to make lemon segments. Lemons with peel or lemon peel would be the other options.

We also should distinguish between lemons and limes. Limes are greener and smaller and usually taste stronger and are also more aromatic, whereas lemons are considered to be sour.

General information:

From Wikipedia“The lemon (Citrus × limon) is a species of small evergreen tree native to Asia.



Information about the name:

“The origin of the word "lemon" may be Middle Eastern. The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persian līmūn, a generic term for citrus fruit, which is a cognate of Sanskrit (nimbū, “lime”).

Nutritional value:

“Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients, however, have insignificant content.

Lemons contain numerous phytochemicals, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).

Why you shouldn't use lemon peel from chemically treated lemons:

“Only the peel of untreated lemons should be eaten. Citrus fruits are generally sprayed with a waxy protective layer and preservatives such as thiabendazole (E 233). Some time ago, biphenyl (E230) was also used for this purpose. Eating the peel of such lemons is considered unhealthy. Untreated lemon peels are processed further to make lemon oil.*

Interesting facts:


“Since the 1990s, Meyer lemons have become increasingly popular in the United States after Alice Waters and Martha Stewart started using this type of lemon in their recipes.*

Note (italics): * = Translation from a German Wikipedia entry.

Nutritional Information per 100g 2000 kCal
Energy 29 kcal1.4%
Fat/Lipids 0.3 g0.4%
Saturated Fats 0.04 g0.2%
Carbohydrates (inc.dietary fiber) 9.3 g3.5%
Sugars 2.5 g2.8%
Fiber 2.8 g11.2%
Protein (albumin) 1.1 g2.2%
Cooking Salt (Na:2.0 mg)5.1 mg0.2%
Recommended daily allowance according to the GDA.
Protein (albumin)
Cooking Salt

Essential Nutrients per 100g with %-share Daily Requirement at 2000 kCal
VitVitamin C (ascorbic acid) 53 mg66.0%
ElemPotassium, K 138 mg7.0%
VitFolate, as the active form of folic acid (née vitamin B9 and B11) 11 µg6.0%
VitVitamin B6 (pyridoxine) 0.08 mg6.0%
MinIron, Fe 0.6 mg4.0%
MinCopper, Cu 0.04 mg4.0%
VitThiamine (vitamin B1) 0.04 mg4.0%
ElemCalcium, Ca 26 mg3.0%
VitPantothenic acid (vitamin B5) 0.19 mg3.0%
ElemMagnesium, Mg 8 mg2.0%




Essential fatty acids, (SC-PUFA) 2000 kCal
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.03 g1.0%
Linoleic acid; LA; 18:2 omega-6 0.06 g1.0%

Essential amino acids 2000 kCal

Vitamins 2000 kCal
Vitamin C (ascorbic acid) 53 mg66.0%
Vitamin B6 (pyridoxine) 0.08 mg6.0%
Thiamine (vitamin B1) 0.04 mg4.0%
Pantothenic acid (vitamin B5) 0.19 mg3.0%
Vitamin E, as a-TEs 0.15 mg1.0%
Riboflavin (vitamin B2) 0.02 mg1.0%
Niacin (née vitamin B3) 0.1 mg1.0%
Vitamin A, as RAE 1 µg< 0.1%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Potassium, K 138 mg7.0%
Calcium, Ca 26 mg3.0%
Magnesium, Mg 8 mg2.0%
Phosphorus, P 16 mg2.0%
Sodium, Na 2 mg< 0.1%

Essential trace elements (micronutrients) 2000 kCal
Iron, Fe 0.6 mg4.0%
Copper, Cu 0.04 mg4.0%
Manganese, Mn 0.03 mg2.0%
Zinc, Zn 0.06 mg1.0%
Selenium, Se 0.4 µg1.0%