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Possible health benefits

General information, not medical advice.

1. Lemon High in vitamin C · Source of protein

   High in vitamin C · 53 mg per 100 g, 66% of the reference intake per 100 g

   • Vitamin C contributes to normal collagen formation for the normal function of blood vessels.
   • Vitamin C contributes to normal collagen formation for the normal function of bones.
   • Vitamin C contributes to normal collagen formation for the normal function of cartilage.

   11 more authorised claims

   • Vitamin C contributes to normal collagen formation for the normal function of gums.
   • Vitamin C contributes to normal collagen formation for the normal function of skin.
   • Vitamin C contributes to normal collagen formation for the normal function of teeth.
   • Vitamin C contributes to normal energy-yielding metabolism.
   • Vitamin C contributes to normal functioning of the nervous system.
   • Vitamin C contributes to normal psychological function.
   • Vitamin C contributes to the normal function of the immune system.
   • Vitamin C contributes to the protection of cells from oxidative stress.
   • Vitamin C contributes to the reduction of tiredness and fatigue.
   • Vitamin C contributes to the regeneration of the reduced form of vitamin E.
   • Vitamin C increases iron absorption.

   Vitamin C, also known as ascorbic acid, is a water-soluble nutrient found in some foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   Source of protein · 1.1 g per 100 g, 15% of the energy from protein

   • Protein contributes to a growth in muscle mass.
   • Protein contributes to the maintenance of muscle mass.
   • Protein contributes to the maintenance of normal bones.

   Nutrients per 100 g of “Lemons, raw, without peel”, USDA FoodData Central.

2. Sauce High in vitamin E · High in vitamin K · High in unsaturated fat · +1

   High in vitamin E · 4.2 mg per 100 g, 35% of the reference intake per 100 g

   • Vitamin E contributes to the protection of cells from oxidative stress.

   Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. NIH fact sheet

   High in vitamin K · 91 µg per 100 g, 122% of the reference intake per 100 g

   • Vitamin K contributes to normal blood clotting.
   • Vitamin K contributes to the maintenance of normal bones.

   Vitamin K is a nutrient that the body needs to stay healthy. It’s important for blood clotting and healthy bones and also has other functions in the body. NIH fact sheet

   High in unsaturated fat · 42 g per 100 g, 83% of its fatty acids unsaturated

   • Replacing saturated fats with unsaturated fats in the diet contributes to the maintenance of normal blood cholesterol levels [MUFA and PUFA are unsaturated fats].
   • Replacing saturated fats in the diet with unsaturated fats contributes to the maintenance of normal blood cholesterol levels. Oleic acid is an unsaturated fat..

   Source of omega-3 fatty acids (ALA) · 3.4 g per 100 g, at least 0.3 g per 100 g and per 100 kcal

   • ALA contributes to the maintenance of normal blood cholesterol levels. The beneficial effect is obtained with a daily intake of 2 g of ALA.

   The three main omega-3 fatty acids are alpha-linolenic acid (ALA), eicosapentaenoic acid (EPA), and docosahexaenoic acid (DHA). ALA is found mainly in plant oils such as flaxseed, soybean, and canola oils. NIH fact sheet

   Nutrients per 100 g of “Sauce, horseradish”, USDA FoodData Central.

Claims: EU Register of health claims (Regulation (EU) No 432/2012, © European Union, CC BY 4.0), shown only where the ingredient meets the claim's conditions (Regulation (EC) No 1924/2006). Nutrients: USDA FoodData Central (CC0). Facts: NIH Office of Dietary Supplements (public domain).