Lemon

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The lemon, 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.[2] The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% 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.

Nutritional value and phytochemicals

Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving (table). Other essential nutrients, however, have insignificant content (table).

Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins.[14] Lemon juice contains slightly more citric acid than lime juice (about 47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.[15]





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