本ページはプロモーションが含まれています
Japanese page
Nutrient content per 100 g
Delicious season
Green lemon
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
lemon
① | ② | ③ | ④ | ⑤ | ⑥ | ⑦ | ⑧ | ⑨ | ⑩ | ⑪ | ⑫ |
---|
* Display the yearly calendar with each number
Commentary on vegetables
- Many imports are distributed throughout the year
- Domestic products are harvested in blue around October (green lemon)
- American and Chilean lemons account for 70%
- Wax is used for imported products to prevent mold etc.
- If you want to use leather, try to choose domestic products as much as possible
- Abundant in citric acid, which has a fatigue recovery effect
Preservation method
- Store in a plastic bag to avoid drying
- When storing at room temperature, make it a week or so.
(Beware of mold) - After cutting, wrap in wrap and store in refrigerator
- Squeeze fruit juice and store frozen
- After slicing, it can be sealed and stored frozen
recipe
- dressing
- Marinated
- Vinegar
- dessert
- juice
- Cocktails
- Dry lemon
Food composition table
Per 100g edible portion
lemon(raw)whole
Waste rate | 3% |
Energy | 54㎉ |
moisture | 85.3g |
Protein | 0.9g |
Lipid | 0.7g |
Carbohydrate | 12.5g |
Sodium | 4㎎ |
Potassium | 130㎎ |
Calcium | 67㎎ |
Magnesium | 11㎎ |
Rin | 15㎎ |
iron | 0.2㎎ |
Zinc | 0.1㎎ |
Copper | 0.08㎎ |
Manganese | 0.05㎎ |
Lodine | – |
Selenium | 1㎍ |
Chromium | – |
Molybdenum | 1㎍ |
Vitamin A(Retinol) | – |
Vitamin A(β-carotene) | 7㎍ |
Vitamin D | – |
Vitamin E(Tocopherol α) | 1.6㎎ |
Vitamin K | – |
Vitamin B1 | 0.07㎎ |
Vitamin B2 | 0.07㎎ |
Niacin | 0.2㎎ |
Vitamin B6 | 0.08㎎ |
Vitamin B12 | – |
Folic acid | 31㎍ |
Pantothenic acid | 0.39㎎ |
Biotin | 1.2㎍ |
Vitamin C | 100㎎ |
Dietary fiber(aggregate amount) | 4.9g |
Quoted from the Japanese food standard composition table 2015 edition