Nutritional Value, Uses and Benefits of Lemon

The lemon, Citrus limon (L.), is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. Citrus limon belongs to the family Rutaceae, Lemons are very high in vitamin C which protects against various diseases and contributes to a strong immune system. Lemon also contain phytochemicals flavonoids giving it a greater antioxidant boost. They also contain good amount of B-complex vitamins, like folate as well as minerals like calcium, iron, copper and potassium.The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5 per cent to 6 per cent citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.