Super source
Omega-3 fatty acids
0.17 g · Top 19% of fruits
A bright, acidic citrus fruit prized for its tart juice and aromatic zest, the lemon serves as a foundational culinary acidifier while providing a concentrated source of protective plant compounds.
Lemons are a significant source of vitamin C and flavanones (a class of citrus antioxidants), which are consistently linked to a reduced risk of chronic diseases and improved cardiovascular health .38
High intake of flavanones specifically found in citrus fruits is associated with a lower risk of ischemic stroke (a stroke caused by a blood clot), according to large-scale prospective cohort studies .9
While lemons are generally not eaten whole, their juice and zest are integral components of the Mediterranean diet, which is well-established as a heart-healthy eating pattern .56
Early research suggests that lemon dietary fiber and extracts may influence metabolic markers like insulin sensitivity and weight management, though these effects are primarily observed in animal models or as part of broader fruit-intake studies .2412
Petal shape shows the nine FoodCompass domains, including nutrient density, processing, satiety, fats, and phytochemicals.
0.17 g · Top 19% of fruits
0.40 g · Top 25% of fruits
50.3 mg · 56% DV target
Seasonality has not been estimated for this ingredient yet.
Stored in a sealed bag to prevent dehydration
Citrus fruits generally have low carbon footprints, though water usage in arid regions is a factor.
The lemon is actually a hybrid between a sour orange and a citron, likely originating in Northeast India or Burma.