About lemon
lemon tree, (Citrus ×limon), small tree or spreading shrub of the right family (Rutaceae) and its edible fruit. Lemon juice is a characteristic of many pastries and desserts, such as pies and the traditional American lemon meringue pie. The unique astringent flavor of the fruit, whether fresh or canned, is used to enhance many poultry, fish and vegetable dishes around the world.
Lemonade, made from lemons, sugar and water, is a popular hot drink, and the drink itself is often added to tea. Citric acid can make up 5% or more by weight of lemon juice, which also has a lot of vitamin C and a small amount of B vitamins, especially thiamin, riboflavin and niacin.
Lemons were introduced to Spain and North Africa between 1000 and 1200 AD. It was spread across Europe by the Crusaders, who found it growing in Palestine.
By 1494, the fruit was planted in the Azores and shipped to England. The 18th century Swedish botanist Carolus Linnaeus believed that the lemon was a variety of lemon (Citrus medica), although it is now known as a special hybrid.
Physical description of Lemon
The lemon tree forms a bush or small tree, 3 to 6 meters (10 to 20 feet) tall if left untreated. Its young leaves are red in color; then they turn green. In some forms, a branch of lemon grows is part; some have sharp spines in the leaf axils. The flowers are fragrant and are solitary or borne in small clusters in the leaf axils.
Red and tint in bud, petals are usually white on top and red-purple below. The fruit is oval with a low nipple and produces 8-10 segments. The skin on the surface, or skin, is yellow when mature and very large in some species, with large sebaceous glands. The part inside the white spongy skin, called the mesocarp or albedo, is almost tasteless and is the source of commercial grade pectin. The seeds are small, ovoid and hand; sometimes the fruit is fruitless. The pulp is slightly acidic.
As a cultivated plant, lemons are now cultivated to a lesser extent in many tropical and subtropical countries. Lemon trees are often propagated for commercial cultivation by supporting or starting desired varieties with the fruits of other citrus species, such as sweet oranges, grapefruits, tangerines, bitter oranges, or tangelos.
The fruits of these types are superior to the lemon fruits as root because they fall together and are not susceptible to crown and leg diseases. The mild climate on the coast of Italy and California is especially good for growing lemons. The trees are usually planted in orchards, spaced 5–8 meters (16–26 ft) apart.
Lemon trees grow year-round, and fruit is harvested 6 to 10 times a year. Fruits large enough for commercial purposes are about 50 mm (2 inches) in diameter. The fruit is usually picked when it is still green and, after drying, it can be kept for three months or more in storage.
Young lemon trees reach reproductive age in the third year after planting, and commercial crops can be expected in the fifth year. The average fruit yield per tree is 1,500 lemons per year.
Careful handling is essential to avoid seed loss during storage and transportation due to fungal disease. These selected lemons are sorted in the warehouse according to their ripeness, indicated by their color; Yellow fruits are fully ripe and should be sold immediately, while green fruits are stored until they turn yellow.
Nutrition facts
Lemons contain about 10% carbohydrates, which are mostly soluble fiber and simple sugars. Their main fiber is pectin, which can help lower blood sugar levels.
Health Advantages of Lemon
Stay healthy
Vitamin C plays an important role in the formation of collagen, the skin’s support system.
Sun exposure, pollution, age and other factors can damage the skin. A 2014 study on mice suggested that consuming vitamin C in its natural form or applying it topically could help prevent this type of damage.
Increases iron absorption
Iron deficiency is one of the main causes of anemia. Combining vitamin C-rich foods with iron-rich foods increases the body’s ability to absorb iron.
However, high levels of vitamin C can cause gastrointestinal problems in people who take iron supplements. For this reason, it is best to get iron from foods, such as beef liver, lentils, raisins, dried beans, animal meats, and vegetables.
Adding a little lemon juice to a salad with baby greens can help increase iron and vitamin C.
Boost the immune system
Foods rich in vitamin C and other antioxidants can help strengthen the immune system against viruses that cause colds and flu.
A study found that although vitamin C supplements do not seem to reduce the number of colds in the general population, they may help shorten the duration of colds. Vitamin C can also help boost immunity in people who exercise hard.
Squeezing a whole lemon into a cup of hot water and a tablespoon of honey makes the drink a great drink for someone with a cough or cold.
Weight loss
In a 2008 study, mice that consumed lemon peel phenols along with a high-fat diet for 12 weeks gained less weight than those that did not consume lemons.
In 2016, 84 premenopausal Korean women with a high body mass index (BMI) followed a lemon detox diet or another diet for 7 days. Those who followed the lemon detox diet had greater increases in insulin resistance, body fat, BMI, body weight, and waist circumference than those who ate the rest of the diet.
