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Revision as of 15:35, 11 May 2017
The lemon [1], Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.
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% to 6% citric acid, which gives 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.
Nutritional value and phytochemicals
Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving . Other essential nutrients, however, have insignificant content.
Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).
Common name
- English - Lemon
- Kannada - ನಿಂಬೆ
- Hindi - नींबू
