The origin of lemons is not entirely known, but it is believed that the first crops appeared in China around 500 B.C.E. They came to Europe in the Middle Ages. Health and taste properties of theese fruits were discovered quite quickly, which translated into the huge popularity of lemons. Today it is difficult to imagine a daily diet lacking these fruits.
Lemon (Citrus limon) is a member of Rutaceae family.
About 90% of the fruit is water. The juice of the lemon fruit consists of about 6% citric acid, which gives it a tart taste.
Although it probably originates in China, it is not present neither wild nor cultivated there today.
Lemon was probably formed from the intersection of key lime and citron.
Lemon is the most resistant to low temperatures among all citrus species.
It can be grown at home.
Seeds can be obtained from fruit that we buy in the store. A plant grown from seeds does not retain the characteristics of a mother specimen but is an original exotic potted plant.
Lemon tree can reach a height of 5 or even 10 m.
Most varieties have spiky branches.
Lemon leaves can also be used.
They are not commonly used for cooking, although they can be eaten. Sometimes they are wrapped around grilled meat to give it a distinctive flavour.
The leaves of the lemon are light green, egg-shaped and serrated at the edges. On average, they are 15 cm long.
They can be boiled and the resulting infusion drunk to soothe and as an antispasmodic.
White lemon flowers that bloom continuously, give off a strong fragrance.
Lemons are used extensively. They are present in the daily diet, in the culinary arts, cosmetics and medicine.
Lemons contain a lot of vitamin C, about 53 mg / 100 g.
Thanks to it, they support our immunity and soothe the course of illness.
Lemon juice contains a rutin that seals blood vessels and prevents the loss of vitamin C from the body.
Lemon has anti-cancer properties.
Contains limonene, which is a powerful antioxidant. Laboratory studies have shown that this compound destroyed cancer cells of the mouth, skin, lungs, breast, stomach and colon as well as neuroblastoma occurring mainly in children.
Lemon is a source of beta-carotene, vitamins B and E, potassium, magnesium, sodium and iron.
It also contains terpenes that stimulate salivation.
Lemon peel has the most health properties.
It is the source of limonene.
The caloric value of a lemon is very low, it has 29 kcal in 100g.
Despite a very sour taste, lemon is an alkaline fruit and allows you to maintain the acid-base balance of the body.
Lemon juice is rich in alkaline minerals that remain in the blood during metabolism raising its pH, which in turn alkalizes the entire body.
Lemon contains a lot of fiber and has body cleansing properties.
In 100 grams of lemon pulp you will find about 2.8 grams of dietary fiber. Its presence helps reduce the absorption of cholesterol and triglycerides, lowers blood pressure, lowers blood sugar levels and supports intestinal microflora.
Lemon juice speeds up metabolism.
Lemon should not be added to hot tea while it is brewing.
Aluminium present in tea leaves forms together with lemon juice forms aluminum citrate, which can be very harmful to health. Therefore, it is better to add lemon to the brew without tea grounds when it has cooled down a little.
In the 18th century, lemon was very popular as a treatment for scurvy.
In the English fleet, a mandatory 1 ounce daily dose of lemon juice was introduced for each seaman to address the problem of common scurvy at that time.
Lemons are technically berries.
In the Renaissance, women used lemon juice as a cosmetic.