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 juice

Lemon juice in its raw form is used frequently to give a dish or drink a fresh, clean taste. Thanks to its antioxidants, it is effective against discoloration.
92/05/03  LA:ALA

Lemon juice is obtained by squeezing raw lemons. Diluted with water, it is an ideal thirst quencher on hot days and thanks to its fruity acidity, it has a number of culinary uses.

General information:

From Wikipedia: “The lemon (Citrus × limon) is a species of small evergreen tree native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.”

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).”


Translated from “”: “Its fruity, sour taste gives many dishes and drinks a nice fresh flavor. In addition, this citrus fruit is rich in vitamin C and antioxidants, has antibacterial properties, promotes the excretion of toxins, strengthens the immune substance, and is even thought to help prevent cancer. The juice and peel of the lemon work nicely to season and add flavor to many dishes. Both are used in salad dressings, soups, sweet creams, cakes, and baked goods and with meat and fish. Mineral water with added lemon juice can be quite refreshing. And the famous hot water with lemon juice is a common remedy for colds.

However, lemons arenʼt just known for their culinary and medical uses. They are also used as all-purpose, cleaning agents in many homes as they are environmentally friendly.”

Interesting facts:

“Lemon juice may be used as a simple invisible ink, developed by heat.”

Nutritional Information per 100g 2000 kCal
Energy 22 kcal1.1%
Fat/Lipids 0.24 g0.3%
Saturated Fats 0.04 g0.2%
Carbohydrates (inc.dietary fiber) 6.9 g2.6%
Sugars 2.5 g2.8%
Fiber 0.3 g1.2%
Protein (albumin) 0.35 g0.7%
Cooking Salt (Na:1.0 mg)2.5 mg0.1%
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) 39 mg48.0%
VitFolate, as the active form of folic acid (née vitamin B9 and B11) 20 µg10.0%
ElemPotassium, K 103 mg5.0%
VitVitamin B6 (pyridoxine) 0.05 mg3.0%
VitThiamine (vitamin B1) 0.02 mg2.0%
VitPantothenic acid (vitamin B5) 0.13 mg2.0%
ElemMagnesium, Mg 6 mg2.0%
MinCopper, Cu 0.02 mg2.0%
VitRiboflavin (vitamin B2) 0.02 mg1.0%
VitNiacin (née vitamin B3) 0.09 mg1.0%

The majority of the nutritional information comes from the USDA (US Department of Agriculture). This means that the information for natural products is often incomplete or only given within broader categories, whereas in most cases products made from these have more complete information displayed.

If we take flaxseed, for example, the important essential amino acid ALA (omega-3) is only included in an overarching category whereas for flaxseed oil ALA is listed specifically. In time, we will be able to change this, but it will require a lot of work. An “i” appears behind ingredients that have been adjusted and an explanation appears when you hover over this symbol.

For Erb Muesli, the original calculations resulted in 48 % of the daily requirement of ALA — but with the correction, we see that the muesli actually covers >100 % of the necessary recommendation for the omega-3 fatty acid ALA. Our goal is to eventually be able to compare the nutritional value of our recipes with those that are used in conventional western lifestyles.

Essential fatty acids, (SC-PUFA) 2000 kCal
Linoleic acid; LA; 18:2 omega-6 0.01 g< 0.1%
Alpha-Linolenic acid; ALA; 18:3 omega-3 0.01 g< 0.1%

Essential amino acids 2000 kCal

Vitamins 2000 kCal
Vitamin C (ascorbic acid) 39 mg48.0%
Folate, as the active form of folic acid (née vitamin B9 and B11) 20 µg10.0%
Vitamin B6 (pyridoxine) 0.05 mg3.0%
Thiamine (vitamin B1) 0.02 mg2.0%
Pantothenic acid (vitamin B5) 0.13 mg2.0%
Riboflavin (vitamin B2) 0.02 mg1.0%
Niacin (née vitamin B3) 0.09 mg1.0%
Vitamin E, as a-TEs 0.15 mg1.0%
Vitamin A, as RAE 0 µg< 0.1%
Vitamin D 0 µg< 0.1%

Essential macroelements (macronutrients) 2000 kCal
Potassium, K 103 mg5.0%
Magnesium, Mg 6 mg2.0%
Calcium, Ca 6 mg1.0%
Phosphorus, P 8 mg1.0%
Sodium, Na 1 mg< 0.1%

Essential trace elements (micronutrients) 2000 kCal
Copper, Cu 0.02 mg2.0%
Iron, Fe 0.08 mg1.0%
Zinc, Zn 0.05 mg1.0%
Manganese, Mn 0.01 mg1.0%
Selenium, Se 0.1 µg< 0.1%