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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quintessential New England summer feast! Live lobsters are boiled to tender perfection in a simple, aromatic broth. Served with rich melted butter and fresh lemon wedges, this dish is a true celebration of coastal flavors.
Bright, zesty lemon wedges, perfect for garnishing drinks, seafood, salads, and more. This simple guide shows you how to cut a lemon perfectly to add a burst of fresh citrus flavor to any dish or beverage.
A simple, essential garnish for countless Indian dishes. Freshly cut lemon wedges add a bright, tangy kick to dals, curries, and snacks, balancing rich flavors with a burst of acidity.
Once cut, lemon wedges should be stored in an airtight container or wrapped tightly in plastic wrap and used within 2 to 3 days.
Yes, you can freeze them on a tray and then transfer to a bag. They are excellent for use as ice cubes in drinks, though the texture will soften upon thawing.
Choose lemons that are heavy for their size, have thin skin, and a bright yellow color. These are typically the juiciest.
Lime wedges are the best substitute. For acidity in cooking, a splash of white wine vinegar or apple cider vinegar can work.
Yes, always scrub the outer peel under running water before cutting, as bacteria on the surface can be transferred to the flesh by the knife.
No, lemons are very low in sugar compared to other fruits, containing only about 2.5g per 100g.
A standard medium lemon is typically cut into 6 to 8 wedges.
The citric acid in the lemon helps neutralize the amines (fishy odors) in seafood and cuts through the richness of fatty fish.
Yes, the peel is edible and contains high concentrations of fiber and antioxidants, though it has a bitter flavor.
lemon wedges 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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