Nutritional Information

Macro nutrients

Composition
Compositiongram
Fat0.3
Carbohydrate5.4
Protein1.5
Dietary fibre11.0
Alcohol0.0
Water82.0
Energy content
Energy contentenergiprosent
Fat5
Carbohydrate42
Protein12
Dietary fibre41
Alcohol0
  • Fat
  • Carbohydrate
  • Protein
  • Dietary fibre
  • Alcohol
  • Water
  • Energy in 100 g: 213 kJ (52 kcal)
  • Edible part: 100 %
NutrientSourceQuantityEnergiprosent
Fat5%
Carbohydrate42%
Dietary fibre40%
Protein11%
Alcohol0%
Water-

Carbohydrates

CarbohydrateSource5.4 g
Starch
Sugar, total
Sugar, added
Sugar, free

Fatty acids

FatSource0.3 g
Saturated fatty acids
Trans fatty acids
Monounsaturated fatty acids
Polyunsaturated fatty acids
Omega-3
Omega-6
Cholesterol
Saturated fatty acidsSource0 g
C12:0 (lauric acid)
C14:0 (myristic acid)
C16:0 (palmitic acid)
C18:0 (stearic acid)
Monounsaturated fatty acidsSource0 g
C16:1 sum (palmitoleic acid)
C18:1 sum (oleic acid)
Polyunsaturated fatty acidsSource0.1 g
C18:2n-6 (linoleic acid)
C18:3n-3 (alpha-linolenic acid)
C20:3n-3 (eicosatrienoic acid)
C20:3n-6 (dihomo-gamma-linolenic acid, DGLA)
C20:4n-3 (eicosatetraenoic acid)
C20:4n-6 (arachidonic acid)
C20:5n-3 (eicosapentaenoic acid, EPA)
C22:5n-3 (docosapentaenoic acid, DPA)
C22:6n-3 (docosahexaenoic acid, DHA)

Vitamins

Fat-soluble vitaminsSourceQuantity
Vitamin A (RAE)
Vitamin A (RE)1 RE0 %
Retinol
Beta-carotene
Vitamin D0 %
Vitamin E2 %
Water-soluble vitaminsSourceQuantity
Vitamin B1 (thiamin)6 %
Vitamin B2 (riboflavin)5 %
Vitamin B3 (niacin)
Niacin equivalents4 %
Vitamin B6 (pyridoxine)10 %
Vitamin B9 (folate)3 %
Vitamin B12 (cobalamin)0 %
Vitamin C (askorbic acid)125 %

Minerals and trace elements

MineralsSourceQuantity
Salt (NaCl)
Calcium (Ca)13 %
Sodium (Na)
Potassium (K)4 %
Magnesium (Mg)4 %
Phosphorus (P)2 %
Trace elementsSourceQuantity
Iron (Fe)7 %
Zinc (Zn)2 %
Selenium (Se)1 %
Copper (Cu)10 %
Iodine (I)

Classification

Food ID: 06.626

Scientific name: Citrus limon (L.) Burm.f.

FoodEx2: Citrus fruit peel (A01QE)

Facets
F01 SourceLemon (as plant) (A05VY)

LanguaL

The foods in Matvaretabellen are described using a classification system called LanguaL. LanguaL stands for "Langua aLimentaria" or "language of food". This language enables standardized descriptions of foods.

LanguaLClassification
A0143Fruit or fruit product (US CFR)
A0833Fruit or fruit product (EUROFIR)
B1275Lemon
C0294Fruit, peel only
E0152Divided into pieces
F0003Not heat-treated
G0001Cooking method not known
H0003No treatment applied
J0003No preservation method used
K0003No packing medium used
M0001Container or wrapping not known
N0001Food contact surface not known
P0024Human consumer, no age specification

10

Missing value, content not known.

20

Estimated value.

50

Estimated as a naturally occurring zero value, not analysed.

331

Frydenberg, H, Urke EB & Carlsen MH. Sugar project 2021-2024. University of Oslo, department of nutrition.

460g

US Department of Agriculture, Agricultural Research Service. USDA National Nutrient Database for Standard Reference, Release 28 (2015). Nutrient Data Laboratory Home Page

MI0120

Salt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

MI0142

Water by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

MI0181

Carbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

MI0322

Vitamin A activity calculated from retinol and beta-carotene (factor 1/6) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 6))

MI0325

Vitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

MI0421

Niacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

MI_SUGAR_NO

Sugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Carbohydrate in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodCarbohydrate, available calculated from sugar and starch (CHO[g] = SUGAR[g] + STARCH[g])

Water in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodWater by difference (WATER[g] = 100 - PROT[g] - FAT[g] - CHO[g] - FIBT[g] - ALC[g])

C20:4n-6 (arachidonic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:5n-3 (eicosapentaenoic acid, EPA) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Fat in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Magnesium (Mg) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Copper (Cu) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B12 (cobalamin) in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B9 (folate) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, total in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodSugar calculated as the sum of fructose, glucose, lactose, maltose and sucrose (SUGAR[g] = FRUS[g] + GLUS[g] + LACS[g] + MALS[g] + SUCS[g])

Vitamin B1 (thiamin) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Trans fatty acids in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Alcohol in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Polyunsaturated fatty acids in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Calcium (Ca) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-6 in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sodium (Na) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, added in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Potassium (K) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-6 (dihomo-gamma-linolenic acid, DGLA) in Lemon peel

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Zinc (Zn) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Retinol in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

C20:4n-3 (eicosatetraenoic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Sugar, free in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Vitamin B2 (riboflavin) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Cholesterol in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Dietary fibre in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:0 (palmitic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Salt (NaCl) in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeSummation from constituent components
MethodSalt equivalent calculated from sodium (NACL[g]=2.5*NA[mg]/1000.0)

C22:6n-3 (docosahexaenoic acid, DHA) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin B6 (pyridoxine) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin C (askorbic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Selenium (Se) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:3n-3 (alpha-linolenic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin D in Lemon peel

Value typeLogical zero
Acquisition typeValue created within host system
Method typeEstimated according to logical deduction
MethodImputation

Beta-carotene in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Saturated fatty acids in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C12:0 (lauric acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iodine (I) in Lemon peel

Value typeNot processed
Acquisition typeValue created within host system
Method typeMethod type not known
MethodMethod not known

Vitamin B3 (niacin) in Lemon peel

Value typeWeighted
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin A (RAE) in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodVitamin A activity calculated from retinol and beta-carotene (factor 1/12) (VITA[µg] = RETOL[µg] + (CARTB[µg] / 12))

Monounsaturated fatty acids in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C18:1 sum (oleic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C16:1 sum (palmitoleic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Protein in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C20:3n-3 (eicosatrienoic acid) in Lemon peel

Value typeBest estimate
Acquisition typeOther acquisition type
Method typeImputed/estimated, generic
MethodOther method

Niacin equivalents in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeCalculations including conversion factors
MethodNiacin equivalents calculated from niacin and tryptophan (NIAEQ[mg] = NIA[mg] + TRP[mg] / 60)

C18:0 (stearic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Phosphorus (P) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Starch in Lemon peel

Value typeBest estimate
Acquisition typeValue created within host system
Method typeImputed/estimated, generic
MethodImputation

C18:2n-6 (linoleic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C22:5n-3 (docosapentaenoic acid, DPA) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

C14:0 (myristic acid) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Omega-3 in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Iron (Fe) in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Vitamin E in Lemon peel

Value typeBest estimate
Acquisition typeFood composition table
Method typeMethod type not known
MethodMethod not known

Compare foods

Compare now
Suggestions: