Lemon peel, raw
Lemon peel, raw is a fruit, providing just 47.0 calories per 100g. It is an excellent source of Vitamin C, providing 129.0 mg (143% of the Daily Value) per 100g serving. This fruit is rich in dietary fiber, virtually fat-free. Fruits are naturally rich in vitamins, dietary fiber, and antioxidants. They are an important part of a balanced diet and contribute to daily micronutrient needs. Our database tracks 69 nutrients for this food, plus polyphenol profile, environmental footprint data.
Top Nutrients
Data for 69 of 150 tracked nutrients
Nutrient Fingerprint
How this food scores across key nutrient categories, as a percentage of the daily recommended value per 100 g. Based on USDA DRIs for adults.
Complete Nutrient Profile
Macronutrients 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Water AFCD | 81.6 | g | — | 2% |
| Calories SR | 47.0 | kcal | — | — |
| Energy (kJ) SR | 197 | kj | — | — |
| Protein AFCD | 1.5 | g | — | 3% |
| Total Fat AFCD | 0.30 | g | — | — |
| Carbohydrate SR | 16.0 | g | — | 12% |
| Fiber AFCD | 10.6 | g | — | 28% |
| Total Sugars SR | 4.2 | g | — | — |
| Starch AFCD | 0 | g | — | — |
| Ash AFCD | 0.60 | g | — | — |
Minerals 9
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Calcium AFCD | 134 | mg | — | 13% |
| Iron AFCD | 0.80 | mg | — | 10% |
| Magnesium AFCD | 15.0 | mg | — | 4% |
| Phosphorus AFCD | 12.0 | mg | — | 2% |
| Potassium AFCD | 160 | mg | — | 5% |
| Sodium AFCD | 6.0 | mg | — | 0% |
| Zinc AFCD | 0.25 | mg | — | 2% |
| Copper AFCD | 0.09 | mg | — | 10% |
| Selenium AFCD | 0.70 | µg | — | 1% |
Vitamins 26
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Vitamin A (RAE) AFCD | 5.0 | µg | — | 1% |
| Vitamin A (IU) SR | 3.0 | IU | — | — |
| Retinol AFCD | 0 | µg | — | — |
| Beta-Carotene AFCD | 7.0 | µg | — | — |
| Alpha-Carotene AFCD | 1.0 | µg | — | — |
| Beta-Cryptoxanthin AFCD | 45.0 | µg | — | — |
| Lycopene SR | 0 | µg | — | — |
| Lutein + Zeaxanthin SR | 18.0 | µg | — | — |
| Vitamin C AFCD | 129 | mg | — | 143% |
| Vitamin D SR | 0 | µg | — | — |
| Vitamin D (IU) AFCD | 0 | IU | — | — |
| Vitamin D2 AFCD | 0 | µg | — | — |
| Vitamin D3 AFCD | 0 | µg | — | — |
| Vitamin E AFCD | 0.20 | mg | — | 1% |
| Vitamin K1 SR | 0 | µg | — | — |
| Thiamin (B1) AFCD | 0.06 | mg | — | 5% |
| Riboflavin (B2) AFCD | 0.08 | mg | — | 6% |
| Niacin (B3) AFCD | 0.40 | mg | — | 2% |
| Pantothenic Acid (B5) AFCD | 0.32 | mg | — | 6% |
| Vitamin B6 AFCD | 0.17 | mg | — | 13% |
| Folate AFCD | 13.0 | µg | — | 3% |
| Folic Acid SR | 0 | µg | — | — |
| Folate (food) AFCD | 13.0 | µg | — | — |
| Folate (DFE) AFCD | 13.0 | µg | — | — |
| Vitamin B12 AFCD | 0 | µg | — | — |
| Choline SR | 8.5 | mg | — | 2% |
Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Saturated Fat AFCD | 0 | g | — | — |
| Monounsaturated Fat AFCD | 0 | g | — | — |
| Polyunsaturated Fat AFCD | 0 | g | — | — |
| Trans Fat AFCD | 0 | g | — | — |
| Cholesterol AFCD | 0 | mg | — | — |
| Phytosterols SR | 35.0 | mg | — | — |
| Omega-3 ALA AFCD | 0 | g | — | — |
| Omega-3 EPA AFCD | 0 | g | — | — |
| Omega-3 DPA AFCD | 0 | g | — | — |
| Omega-3 DHA AFCD | 0 | g | — | — |
Individual Fatty Acids 10
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Butyric Acid (4:0) SR | 0 | g | — | — |
| Caproic Acid (6:0) SR | 0 | g | — | — |
| Caprylic Acid (8:0) SR | 0 | g | — | — |
| Capric Acid (10:0) SR | 0 | g | — | — |
| Lauric Acid (12:0) SR | 0 | g | — | — |
| Myristic Acid (14:0) SR | 0.001 | g | — | — |
| Palmitic Acid (16:0) SR | 0.04 | g | — | — |
| Stearic Acid (18:0) SR | 0.002 | g | — | — |
| Linoleic Acid (18:2) AFCD | 0 | g | — | — |
| Linolenic Acid (18:3) SR | 0.03 | g | — | — |
Amino Acids 1
| Nutrient | Per 100g | Unit | Per Serving | % DV |
|---|---|---|---|---|
| Tryptophan AFCD | 0.008 | g | — | — |
Nutrient Density Score
The NRF9.3 score measures overall nutritional quality per 100 kcal. It rewards 9 nutrients to encourage (protein, fiber, vitamins A, C, E, calcium, iron, magnesium, potassium) and penalizes 3 to limit (saturated fat, added sugars, sodium). Higher is better; negative scores indicate the food is high in limit nutrients relative to its beneficial content.
NRF9.3 index: Fulgoni et al. (2009), J Nutr 139(8). DVs based on FDA 2020 reference values.
Nutrient Interactions in This Food
Nutrients in this food that enhance or compete with each other during absorption.
✔ Synergies — nutrients that help each other
Vitamin C dramatically enhances non-heme iron absorption by reducing Fe³⁺ to Fe²⁺ in the gut. Adding 75 mg vitamin C to a meal can increase iron absorption 3–4 fold.
Hallberg et al., Am J Clin Nutr, 1989
Vitamin C supports collagen synthesis, which provides the structural framework for calcium deposition in bone tissue.
Aghajanian et al., Nutrients, 2015
⚠ Antagonisms — nutrients that compete
Calcium inhibits both heme and non-heme iron absorption when consumed in the same meal. The effect is dose-dependent, with significant inhibition at 300+ mg calcium.
Hallberg et al., Am J Clin Nutr, 1991
Phytates in high-fibre foods (whole grains, legumes) bind non-heme iron and reduce its bioavailability. Soaking, sprouting, and fermentation reduce phytate content.
Hurrell & Egli, Int J Vitam Nutr Res, 2010
Oxalates (in spinach, rhubarb) and phytates (in bran) can bind calcium, reducing absorption. However, the net effect of high-fibre diets on calcium status is modest.
Weaver et al., Am J Clin Nutr, 1999
High-dose vitamin C (>1,500 mg/day) may reduce copper absorption by reducing Cu²⁺ to Cu⁺, though the clinical significance at normal intakes is minimal.
Harris, Am J Clin Nutr, 2003
How Cooking Changes Nutrients
Estimated percentage of each nutrient retained after cooking, based on USDA retention factors for the “Fresh Fruits” food category. Values of 100% mean no loss; lower values indicate nutrients lost to heat, water, or oxidation.
Source: USDA Table of Nutrient Retention Factors, Release 6 (2007). Retention values are category-level averages — actual retention depends on cooking time, temperature, and water volume.
Polyphenols & Bioactive Compounds
Polyphenols are plant-derived compounds with antioxidant properties. Higher intake is associated with reduced cardiovascular risk and improved gut health.
Processing Impact on Polyphenols
How common cooking methods affect polyphenol content in fruits. Retention % is relative to the raw/unprocessed food.
Health Associations
Research-backed associations for the polyphenol classes found in this food. Evidence strength rated from systematic reviews and meta-analyses.
Polyphenol data matched from: “Lemon, raw” · ●●● high confidence
Source: Phenol-Explorer 3.6 (INRA, 2023) · Retention: Rothwell 2013, Palermo 2014 · Health: Del Bo' 2019, Grosso 2017
Environmental Impact
Environmental footprint per kilogram of food produced. Data represents the global average for the “Citrus Fruit” category.
- Global averages: These figures are production-weighted averages from a meta-analysis of ~38,700 farms across 119 countries (Poore & Nemecek, 2018). Actual impact varies enormously by farming method, geography, and supply chain.
- System boundary: Cradle-to-retail only — does not include consumer transport, home cooking energy, or food waste.
- Soil carbon not included: This data does not account for soil carbon sequestration. Some argue that well-managed regenerative grazing partially offsets ruminant emissions; however, full lifecycle accounting — including methane, land-use change, and the opportunity cost of using land for grazing vs. reforestation — typically makes the net footprint of ruminant meat higher, not lower. This is especially relevant in temperate grassland regions like Ireland.
- Not gospel: This data is informational and illustrative. It is useful for understanding relative magnitudes, but should not be treated as precise measurements for any individual product or farm.
Source: Poore & Nemecek (2018), Science 360(6392). Meta-analysis of ~38,700 farms, 119 countries, 46 product categories.
Global Supply: Fruits
Top 10 countries by per capita supply of the “Fruits” food group (kcal/capita/day, 2023). This is food group–level data from FAO Food Balance Sheets, not specific to this individual food.
Global Supply Trend (1961–2023)
+38%Source: FAO Food Balance Sheets (2023). Supply = production + imports − exports − waste, converted to kcal/capita/day.
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Frequently Asked Questions
How many calories are in Lemon peel, raw?
Lemon peel, raw contains 47.0 kcal per 100 grams, making it a low-calorie food. The energy comes from 1.5g of protein (13% of calories), 0.30g of fat (6%), and 16.0g of carbohydrates (136%). Carbohydrates are the primary energy source.
What is Lemon peel, raw most nutritious for?
The standout nutrient in Lemon peel, raw is Vitamin C, providing 129 mg per 100g (143% of the Daily Value). It is also a notable source of Fiber (28% DV). Our database tracks 69 individual nutrients for this food, allowing detailed comparison across vitamins, minerals, amino acids, and fatty acids.
Is Lemon peel, raw high in protein?
At 1.5g per 100 grams, Lemon peel, raw is not a significant source of protein. Pair with protein-rich foods like legumes, meat, fish, or dairy to meet daily protein needs.
How much fiber is in Lemon peel, raw?
Yes, Lemon peel, raw is rich in dietary fiber with 10.6g per 100 grams. The daily recommended intake is 25-38g, so a serving contributes meaningfully toward that goal. Dietary fiber supports digestive health and is associated with reduced risk of cardiovascular disease.
Does Lemon peel, raw contain polyphenols?
Yes, Lemon peel, raw contains approximately 42.0 mg of polyphenols per 100g, primarily from the moderate class. Polyphenols are bioactive plant compounds associated with antioxidant properties. Their retention can vary with cooking and processing methods — see the processing impact section above for details.