Yellow, oval shaped with pointed tip and shiny skin. Distinct citrus fragrance. Drinks, marinades, salad dressings, garnishes, flavouring in cooked dishes, desserts, marmalade. Lemon will stop fruit and vegetables from turning brown when cut.
Eureka: rough, rippled skin, bottom has prominent point, flesh is very pale green in colour.
Meyer: smooth, pale orange skin when mature and not as sour in taste as other kinds.
Lisbon: smooth skin, yellow flesh. Good for cooking and juicing.
Choose heavy fruit that is glossy, yellow and firm. Ripe lemons should have a pleasant citrus fragrance.
Storage
At room temperature or under refrigeration.
Cut into slices or wedges to garnish drinks and fish dishes. Remove pips. The rind or zest may be grated or thinly peeled. The juice may be squeezed and used fresh or frozen. The white pith is bitter and should be discarded.
Lemons
 |
Low Fat |
|
Low Sugar |
|
Contain fibre |
|
Salt free |
|
Good source of vitamin C |
One medium lemon provides one serve of fruit.
|
NUTRITION INFORMATION
Serving Size: 1 medium lemon, 84g |
| |
Quantity per lemon |
Quantity per 100g |
| Energy |
57.3 kJ |
68.2 kJ |
| Protein |
0.5 g |
0.6 g |
Fat
-saturated |
0.2 g
0.0 g |
0.2 g
0.0 g |
Carbohydrate
-sugars |
1.5 g
1.5 g |
1.8 g
1.8 g |
| Fibre |
2.1 g |
2.5 g |
| Sodium |
1.7 mg |
2.0 mg |
| Vitamin C |
40.3 mg (100% RDI) |
48.0 mg (120% RDI*) |
*Recommended Dietary Intake
Lemon, raw, 1 lemon (6cm diametre), 84g.
