Food DB
JP

Vegetables

Lemon juice

Lemon juice

Published Food for Lemon juice (Juice, fresh) preserving exact MEXT food 07156.

Conversions Nutrition Sourced
1 tsp=5g
High confidence2sources
Amount

Common weights

1 teaspoon=5gHigh
15 mL=15gHigh

Nutrition

Energy 24kcal
Protein 0.4g
Fat 0.2g
Carbs 8.6g
Salt equivalent 0g
Show vitamins & minerals
Dietary fiber Trace
Calcium 7mg
Iron 0.1mg
Potassium 100mg
Magnesium 8mg
Zinc 0.1mg
Vitamin A 1μg
Vitamin B1 0.04mg
Vitamin B2 0.02mg
Vitamin B6 0.05mg
Vitamin B12 0μg
Vitamin C 50mg
Vitamin D 0μg
Vitamin E 0.1mg
Vitamin K 0μg
Folate 19μg

Related recipe adaptations

Reviewed Adaption rules linked to this food.

Adaption knowledge
SubstitutionReplacement

reduce the salty seasoning and build flavor with herbs, spices, citrus juice, vinegar, or salt-free seasoning blends

When
recipe relies on added salt or salty seasoning for final flavor
Compensation
add acidic or aromatic elements near the end so the dish still tastes bright
Caution
do not imply a strict sodium target; sodium varies by ingredient and brand
American Heart Association
SubstitutionCompensation

choose no-salt-added, low-sodium, or reduced-sodium versions when available

When
recipe uses canned vegetables, tomato products, broth, or packaged sauce
Compensation
taste before adding any extra salt and add herbs, garlic, citrus, or vinegar if the flavor feels flat
Caution
check the label because sodium levels vary widely by product
American Heart Association
SubstitutionReplacement

use milk plus lemon juice or vinegar as a pantry substitute when the recipe role is acidity and liquid

When
recipe calls for buttermilk or sour milk and the user does not have it
Compensation
let the mixture stand briefly before using and avoid claiming it is identical to cultured buttermilk
Caution
texture and flavor may differ in recipes where cultured dairy flavor is central
Utah State University Extension

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