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Oct 12, 2007 02:33 PM

Bottled Lemon Juice

Why does the nutrition label say there is no nutrition in bottled Lemon juice?
Is fresh better?

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  1. Fresh tastes better, but huh, weird. Maybe the "serving size" is too small?

    1. No more than you're using, generally, nutritional value is not really an issue. But seriously...STEP AWAY FROM THE BOTTLED LEMON JUICE. Nasty stuff. Skunky aftertaste. Get a reamer, and use fresh lemons. Not even a little bit difficult.

      3 Replies
      1. re: revsharkie

        I'll be more specific. Many people I know, including a few Mom's, use bottled lemon juice for pies, desserts, and salads. Maybe even canned tomatoes, which brought me here. When I looked at the white nutrition label, I was amazed to see no nutritive value at all. No Vit. C.
        So I wonder how they make it. Pulps and rinds boiled with water? Old lemons with mould? Industrial acetic acid added in?
        I think we deserve some answers, now that the nutrition labels are better.

        1. re: jayt90

          Just because many people use it, including Moms, that does not mean it tastes good. It means it's convenient. People don't always realize that it's the little things, like bottled lemon juice, or cheap butter, sour cream, cream cheese or chocolate that can make all the difference in the flavor of a dish or a dessert. Then they wonder why someone else's (okay, mine) tastes better.

          Oh, and I vote for battery acid as far as what's in the bottled stuff.

          1. re: jayt90

            Top quality (e.g., authentic Italian San Marzano) canned tomatoes can be considerably better tasting than fresh supermarket ones, and much preferable in cooking and salsas when you can't get fresh home-grown or heirloom ones. Bottled lemon juice, on the other hand - yuck! It's amazing how bad that stuff tastes.

        2. It's because the serving size is one teaspoon, not really enough to count anything.

          Fresh is way, WAY better than bottled. Lemons and limes keep for a few weeks in the fridge. The best juicer I've found is the kind that looks like a monstrous garlic press. Put in the lemon half, squeeze, and it turns the lemon inside-out to juice it. I do tend to keep a bottle of lemon juice in the back of the fridge as a sort of emergency backup supply... I wouldn't use it in something where the lemon is a primary ingredient (like lemon meringue pie) but when you're putting a couple of teaspoons into a batch of tuna salad, it does get the job done..

          1. Let me put it this way:
            Bottled lemon juice= 2 thumbs down
            Lemon juice from a real live lemon: 12 thumbs up

            1. Of course fresh is better even though the bottled lemon juice may be convenient for some uses.
              Any time you get away from fresh products and use processed things that have labels, you fall down the Rabbit Hole of regulatory confusion. The basic rule is that if the "suggested serving size" is of an amount (like a teaspoon) that doesn't contain measurable amounts of the RDA (recommended daily allowance) of some nutrient, it can be listed as 0%.
              Chances are that the same amount of natural lemon juice squeezed from a fresh lemon would also have 0% of the RDA of the same nutrients. It's all silly and can be misleading, especially for things like fat and sodium.

              Bottled lemon juice is OK for emergencies or for use in canning when you have to have a standardized acidity level. For just a little bit of lemon in a recipe where lemon isn't the main ingredient, it's probably fine, but it's not going into my lemon meringue pie.

              1 Reply
              1. re: MakingSense

                Nicely put. It clarifies the issue for me.