Introduction:
Lemons are light green to light yellow, oval citrus fruits with light yellow, sour and at the same time refreshing tasting flesh.
Use/Preparation:
Juice and peel are used for cooking as well as baking. The fruit refines salad dressings, drinks, liqueur, juice, fish, desserts, ice cream, jam, syrup, sweets, baked goods and much more.
Health:
The yellow fruits are considered healthy especially because of their high vitamin C content. Among other things, the vitamin has an antioxidant effect and protects the body from free radicals. It also promotes the absorption of iron through the intestines. But lemons also contain other important vitamins, minerals and secondary plant substances that strengthen the immune system, lower blood pressure and improve wound healing. The citric acid it contains also has an antibacterial effect.
Alternatives:
Limes have a similar acidic taste and are rich in vitamin C. Lemon grass, tamarind or tamarind paste as well as lemon balm also have a citrus-like aroma.
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| Average nutritional values | per 100 g |
|---|---|
| Energy (kcal/kJ) | 39/162 |
| Fat | 0,6 g |
| Healthy fatty acids | 0,1 g |
| Carbohydrates | 3,2 g |
| Sugar | 3,2 g |
| Protein | 0,7 g |
| Salt | 0 g |
