The color and flavor of lemon (Citrus limonum) already indicate to us that it is a very special fruit, as happens with other representativess from the Rutaceae family, such as orange, mandarin or grapefruit.

Originally from Central Asia, The lemon tree was brought to Europe by the Arabs in the 12th century. The Spanish were in charge of taking it to America and Today its cultivation is common in temperate zones around the world.

cooking without oilcooking without oil

Healing and nutritional properties of lemons

It is not a caloric food: it is low in carbohydrates (8%), proteins (0.9%) and, above all, fats (0.5%); but your therapeutic value It is very extensive.

The reason is your rich in vitamins, minerals and various phytocomponents. Minerals such as magnesium, copper, iron, iodine, calcium, phosphorus, potassium, sulfur and zinc are abundant.

Regarding vitamins, it contains a certain percentage of group B vitamins, but The most notable thing is its richness in vitamin C. 100 g of lemon contains about 53 mg of ascorbic acid, so a medium piece covers the daily needs of vitamin C (60 mg).

But perhaps the most interesting thing about lemon is what does not have any nutritional value, but gives it its main properties. It contains organic acids: citric, malic, formic, acetic… and also has terpenessubstances that They give it its typical aroma and attribute anti-cancer qualities..

It also contains, especially in the pulp and rind, various flavonoids (hesperidin, rutin, diosmin). Their properties are diverse: antioxidant effect (against free radicals) and vascular protection. They also reinforce the action of vitamin C.

Woman pouring lemon juice into waterWoman pouring lemon juice into water