If we compare lemon juice and apple cider (vinegar or juice form), the differences in vitamin C and antioxidant content are significant:

1️⃣ Vitamin C Content

Lemon juice (fresh, raw): About 50 mg vitamin C per 100 mL. Very high in ascorbic acid, a potent water-soluble antioxidant

Apple cider vinegar (ACV): Negligible vitamin C (usually <1 mg per 100 mL).          If using raw apple juice (not fermented vinegar), content is still lower than lemon juice, around 4–10 mg per 100 mL

Verdict: Fresh lemon juice has far more vitamin C than apple cider, whether fermented or not.

Other differences

*             Lemon juice: Rich in flavonoids like hesperidin and eriocitrin. Strong water-soluble antioxidant activity

*             Apple cider vinegar: Contains small amounts of polyphenols from apples.           Fermentation creates some organic acids with mild antioxidant effect, but much lower than lemon

Therefore, For vitamin C and antioxidant punch → lemon juice wins by far. For gut support or blood sugar regulation → ACV has unique acetic acid and probiotic benefits.

So, if your goal is GLP-1 support, metabolic signaling, and vitamin C, lemon juice is the stronger choice, though ACV adds digestive and glycemic benefits.

If you want, I can show a simple way to combine lemon juice, ACV, and a pre/probiotic drink (https://shop.imsyser.co.za/collections/imsyser-flagship/products/imsyser-internal-microbial-stabilizer-liquid-probiotic to maximize gut, antioxidant, and metabolic support all in one drink. Add your favourite greenfood, Chaya and you have a super nutritious Vit C rich health drink. https://shop.imsyser.co.za/collections/imsyser-food-drink-range/products/imsyser-chaya-liver-balance