Nutrition briefing
Citric acid
If you are avoiding citric acid, the challenge is that it turns up in two ways: naturally in many fruits and vegetables, and as an added ingredient across a huge range of processed foods. This guide maps both, plus what to watch for when eating out.
Foods that contain citric acid in their natural state
Citrus fruits
All of them. It is strongest in lemons and limes, which are up to 8% citric acid by weight. Sour oranges count too, so a useful guide is: the more sour the fruit, the higher the citric acid content.
Berries and soft fruit
Almost all berries, with the possible exception of blueberries. Certainly strawberry, raspberry, gooseberry, cranberry, redcurrant, and blackcurrant. Redcurrants are one of the worst offenders, redcurrant juice can even replace lemon juice in jam.
Exotic and stone fruits
Pineapple and tamarind both contain it. Cherries contain only a small amount.
Vegetables
Tomatoes, cayenne peppers (not the same as sweet peppers), Jerusalem artichoke, and even lettuce.
Wine
Present as a by-product of fermentation, and sometimes added to improve clarity.
Cheese
Citric acid is used in the manufacturing process to clot milk faster, especially in mass-produced mozzarella. Traditional cheeses made by slowly adding bacterial culture are likely to be safer, but the jury is out overall.
Foods that often contain added citric acid
Stock cubes and concentrates
Especially chicken. Check carefully, as some brands are fine and others are not.
Soft drinks
Almost all of them, especially anything fruit-flavoured.
Jams and fruit preserves
Including fruit yoghurts and desserts. Chutneys and pickles are much less likely to contain it, as they use vinegar (acetic acid) to preserve and acidify instead.
Canned tomatoes and canned fruit
Tomatoes also contain a small amount naturally. If you want to use canned tomatoes, try organic varieties, which may be citric-free.
Fruit-flavoured sweets
Especially fizzy or sour ones. Citric acid is a major ingredient in sherbet.
Some ice creams
Often the cheaper ones that use vegetable fats, where citric acid acts as an emulsifier to keep fat globules separate. As a rule, the more expensive the ice cream, the less likely it is to contain citric acid.
Convenience foods
Especially tomato-based sauces.
Crisps and mayonnaise
Crisps in the more complex flavours such as prawn cocktail or cheese and onion. Mayonnaise can be made with vinegar alone, but is most often made with lemon juice.
Eating out
| Cuisine | What to know |
|---|---|
| Thai | Shop-bought Thai food often contains lime juice, but Thai restaurant food is usually citric-free, since they use kaffir lime leaves for an aromatic lime flavour. |
| Indian | Many dishes contain lemon juice or tomato, and some use tamarind. Lime pickle and mango chutney are best avoided. Tandoori grilled meats, rice dishes (other than lime pilau), breads, sag aloo, and most bhajis are usually fine. Tarka dhal does contain lemon juice. |
| Chinese | Restaurant and takeaway Chinese is generally fine, apart from lemon chicken, sweet and sour dishes, and anything containing pineapple. |
| Mediterranean (Italian, Greek) | Very often contains tomatoes or lemon juice, so investigate menus carefully. |
| Middle Eastern | Usually has some citric-free options, particularly charcoal-grilled meat. Some make hummus without lemon juice. Tomatoes turn up in dishes like kisir, so check with the waiter. |
| American | Burger relishes, mustards, and commercially made apple pies and desserts often contain citric acid as a preservative. Mayonnaise is almost always made with lemon juice, though it can be made with vinegar only. |
Frequently asked questions
Which foods are naturally high in citric acid?
Citric acid occurs naturally in citrus fruits and other sour produce, and the sourer the fruit, the higher the content. Lemons and limes are the richest common sources, with citric acid making up around 8% of their weight. Other naturally high sources include berries, redcurrants, tomatoes, tamarind, pineapple and cayenne peppers. As a general rule, the sharper and more acidic a fruit tastes, the more citric acid it tends to contain.
What processed foods have added citric acid?
Citric acid is widely added to processed foods as a preservative and flavour enhancer. Common sources include soft drinks, jams, fruit yoghurts, canned tomatoes, crisps, mayonnaise, stock cubes and cheaper ice creams. It can also be hidden in foods like cheese, where it helps clot milk, as well as sourdough and wine. As a rough guide, cheaper and more fruit-flavoured processed foods are the most likely to contain added citric acid, so label-reading helps.
How do I avoid citric acid when eating out?
Several cuisines commonly use citric acid sources, so it pays to ask. Thai food often uses lime, and shop-bought pastes can add it; Indian food may include lemon, tamarind and mango chutney; Mediterranean dishes frequently use tomatoes and lemon; and American-style food often features relishes and mayonnaise. Knowing these patterns helps you ask the right questions or choose simpler, less acidic dishes when avoiding citric acid while eating out.
Reviewed by Rohan Smith, BHSc Nutritional Medicine · Elemental Health & Nutrition, Adelaide. Last reviewed 13 June 2026.
Important: This summary is general information, not personalised medical advice, diagnosis, or a treatment protocol. Speak with a qualified practitioner about your individual situation. Book a consultation →