What foods are high in citric acid? An A-Z guide

November 9, 2025 •

5 min read

Over two million tons of citric acid are produced globally each year, primarily for its use as an acidifier and preservative in the food industry. While a manufactured version is ubiquitous in packaged goods, naturally occurring citric acid is found in a wide variety of foods. Knowing what foods are high in citric acid can help those managing dietary restrictions or seeking to increase their intake for health reasons, such as preventing kidney stones.

Quick Summary

A comprehensive overview of foods with high citric acid content, covering natural sources like citrus fruits, berries, and some vegetables, as well as common food products with manufactured additives. An exploration of the compound's roles, health implications, and its differences from ascorbic acid is also included.

Key Points

Top Sources: Lemons and limes are the most concentrated natural sources of citric acid.
Beyond Citrus: High citric acid is also found in many berries (strawberries, raspberries) and pineapples.
Hidden Additive: Manufactured citric acid is a very common additive in processed foods like candies, sodas, and canned goods.
Health Benefits: Dietary citric acid helps enhance mineral absorption and can prevent the formation of kidney stones.
Dental Risk: The high acidity can contribute to the erosion of tooth enamel if consumed excessively.
Distinguishing Sources: Manufactured citric acid is produced via mold fermentation, which can be a trigger for sensitivities in rare cases, unlike natural sources.
Citric vs. Ascorbic: It is not the same as vitamin C (ascorbic acid), though both are found in citrus fruits.

Citric acid, an organic compound celebrated for its tart, sour flavor, is a weak acid found in many plant-based foods. While lemons and limes are the most concentrated sources, this acid is present in a surprising range of other fruits, vegetables, and even some fermented foods. Its presence serves several functions, from enhancing flavor and acting as a preservative to influencing important metabolic processes within the body. For those with specific dietary goals or sensitivities, understanding its various sources is key.

Fruits with the highest natural citric acid content

As its name suggests, citrus fruits contain the highest amounts of naturally occurring citric acid. The concentration can vary depending on the fruit species, ripeness, and growing conditions.

Lemons and Limes: These are the most potent sources, with their juice containing significantly more citric acid than other fruits. A single ounce of lemon juice can provide over a gram of citric acid.
Oranges and Grapefruits: While also good sources, they contain lower concentrations than lemons and limes. Studies show variations, with some commercial orange juices containing more citric acid than freshly squeezed ones due to processing.
Berries: Many berries are also excellent sources of citric acid. This includes strawberries, raspberries, cranberries, blackcurrants, and gooseberries.
Pineapple: This tropical fruit contains citric acid, contributing to its distinct tangy flavor.
Cherries: These stone fruits contain smaller, but still notable, amounts of citric acid.
Tomatoes: Often mistaken for a vegetable, this fruit contains naturally occurring citric acid, which is why it is often added to tomato-based sauces and canned products to enhance flavor and preserve freshness.

Vegetables and other natural sources

Beyond the fruit category, citric acid also appears naturally in a few other plant foods, albeit in lower concentrations. It is also a natural byproduct of fermentation processes.

Tomatoes: As mentioned, fresh tomatoes contain citric acid. This content is also present in tomato-based products like juices and sauces.
Broccoli: This cruciferous vegetable contains small traces of citric acid.
Carrots: Similar to broccoli, carrots also contain a minor amount of citric acid.
Peppers: Some pepper varieties contain citric acid, contributing to their flavor profile.
Sourdough Bread: The fermentation process used to make sourdough bread can produce citric acid as a byproduct.
Wine: As a result of fermentation, wine contains naturally occurring citric acid.
Cheese: Some cheeses, particularly ricotta and cottage cheese, use citric acid in their production to aid in curd formation.

Manufactured citric acid and food products

In the food industry, a manufactured version of citric acid is widely used as an additive. This industrial-scale production uses a fermentation process involving the fungus Aspergillus niger fed on a sugar-based medium, and is more cost-effective than extracting it from fruit. Many processed foods, even those that don't taste particularly sour, contain this additive.

Soft Drinks and Juices: Used to add a tart flavor and balance sweetness, as well as a preservative.
Candies and Sweets: Imparts a sour, tangy taste to many types of candy.
Canned and Jarred Foods: Added to canned fruits, vegetables, and jars of jam and jelly to enhance flavor and act as a preservative.
Frozen Foods: Often used in frozen products to maintain flavor and act as an antioxidant.
Sauces and Dressings: Found in many condiments, salad dressings, and processed tomato sauces to regulate acidity.
Dairy Products: Some dairy products, like processed cheese, use sodium citrate (a salt form of citric acid) to prevent fat separation.

The difference between natural and manufactured citric acid

Although chemically identical, there are important distinctions between naturally occurring and manufactured citric acid for some individuals.


Feature	Naturally Occurring Citric Acid	Manufactured Citric Acid
Source	Found naturally in fruits and vegetables.	Produced industrially using fermentation by Aspergillus niger mold.
Purity	Comes as part of a complex matrix of nutrients, including vitamins, minerals, and fiber.	Isolated compound often made with sugar sources like corn syrup.
Allergy/Sensitivity	Sensitivities are more likely due to the fruit itself (e.g., oral allergy syndrome).	In rare cases, sensitivities might be linked to mold residue or corn-derived sugars from the manufacturing process.
Applications	Consumed as part of whole foods or fresh juices for flavor and nutritional benefits.	Widespread use as a flavor enhancer, preservative, and pH regulator in processed foods.

Health implications of citric acid

In the body, citric acid (as citrate) is a key intermediate in the Krebs cycle, a process that converts food into energy. Beyond its metabolic role, it offers specific health benefits, particularly in its natural form.

Benefits

Kidney Health: Potassium citrate is often prescribed to treat kidney stones, and dietary citric acid from lemons and limes can help prevent their formation by increasing urinary citrate.
Enhanced Mineral Absorption: Citrate can chelate (bind to) minerals like calcium and magnesium, helping to improve their absorption in the body.
Antioxidant Properties: Citric acid exhibits antioxidant activity, helping to protect cells from damage caused by free radicals.

Potential drawbacks

Tooth Enamel Erosion: The high acidity of foods and drinks containing citric acid can erode tooth enamel over time, increasing the risk of cavities and sensitivity. Rinsing the mouth with water after consumption can help.
Digestive Issues: In some sensitive individuals, excessive intake can lead to stomach upset, nausea, or diarrhea.
Allergic Reactions: While a true allergy to citric acid is rare, some people may have sensitivities to the mold (Aspergillus niger) used to produce the manufactured version.

Conclusion

Citric acid is a common ingredient in many foods, with the highest natural concentrations found in citrus fruits like lemons and limes. Berries, pineapples, and tomatoes also offer good natural sources, while the manufactured additive is used in countless processed foods for preservation and flavor enhancement. Although generally safe and associated with several health benefits like kidney stone prevention and improved mineral absorption, excessive intake can lead to dental erosion and digestive discomfort. Whether consuming it for health benefits or managing a sensitivity, it's important to be aware of both its natural and manufactured sources.

Practical tips for increasing or decreasing intake

For those looking to increase their citric acid intake, incorporating more fresh citrus fruits, berries, and juices is an effective strategy. Using lemon or lime juice in cooking, marinades, and beverages is a simple way to add it to your diet. For those needing to reduce their intake, checking food labels for 'citric acid' and limiting highly processed foods, sodas, and sour candies is essential. Choosing organic, less processed alternatives, especially for canned goods, can also help.

Frequently Asked Questions

Citric acid and ascorbic acid are not the same, though both are found in citrus fruits. Ascorbic acid is vitamin C, an essential nutrient with antioxidant and immune-boosting properties. Citric acid, while also an antioxidant, has no nutritional value and is primarily used for its acidic, tart flavor and preservative qualities.

For most people, citric acid is safe when consumed in typical food amounts. However, excessive intake can contribute to dental enamel erosion due to its high acidity. In rare cases, a sensitivity to the mold used in the manufacturing process of synthetic citric acid may cause inflammatory reactions.

True allergies to citric acid itself are extremely rare, as it is a simple molecule. Allergic reactions are more likely due to a sensitivity to the fruit itself, or in the case of manufactured citric acid, the mold or corn derivatives used in its production.

Manufactured citric acid is a very common additive used to enhance flavor and as a preservative. It is often found in sodas, candies, jams, jellies, canned fruits and vegetables, some frozen foods, and processed sauces and dressings.

You can increase your natural citric acid intake by consuming more citrus fruits like lemons, limes, and oranges, as well as berries. Adding fresh lemon or lime juice to water, salads, marinades, or using it in cooking are all effective ways.

As citrate, citric acid helps prevent kidney stones by increasing the urinary citrate level, which can inhibit the crystallization of calcium salts that form stones. It also increases urine volume, further diluting the crystal-forming substances.

For general consumption, both are generally recognized as safe. However, some individuals with sensitivities may react to the manufactured version due to residual compounds from the mold used in its production. Natural sources also provide a wider range of beneficial nutrients, including vitamins and fiber.