Large Lemon
Also known as: lemon, nimbu, limon, citron, bara nimbu, yellow lemon
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Also known as: lemon, nimbu, limon, citron, bara nimbu, yellow lemon
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
Lemons last about 1 week at room temperature and up to 4 weeks if stored in a sealed bag in the refrigerator.
Look for lemons that feel heavy for their size and have thin, smooth skin; these are typically the juiciest.
Lime juice is the best substitute. For acidity in cooking, white wine vinegar or apple cider vinegar can also work.
Yes, you can freeze whole lemons, though they will be mushy when thawed. They are best used for juicing after freezing.
Yes, the yellow zest is highly flavorful and edible. However, the white pith underneath is very bitter and usually avoided.
Microwave the lemon for 10-20 seconds and then roll it on a hard surface before cutting and squeezing.
While lemons are acidic (low pH) outside the body, they have an alkalizing effect on the body once metabolized.
Look for soft spots, dark patches, or white/green mold on the skin. A fermented or 'off' smell also indicates spoilage.
Yes, the acidity in lemon juice prevents enzymatic browning in fruits like apples, avocados, and bananas.
Large Lemon is a versatile ingredient found in cuisines around the world. With 29 calories per 100g and 1.1 grams of protein, it's a nutritious addition to many dishes.
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