The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, and the tree’s oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 M) citric acid, which gives lemons a sour taste, and a pH of 2–3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon -flavored drinks and candies are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.
Nutritional value
The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.
| Nutritional value per 100 g (3.5 oz) | |
|---|---|
| Energy | 121 kJ (29 kcal) |
| Carbohydrates | 9.32 g |
| - Sugars | 2.50 g |
| - Dietary fiber | 2.8 g |
| Fat | 0.30 g |
| Protein | 1.10 g |
| Thiamine (vit. B1) | 0.040 mg (3%) |
| Riboflavin (vit. B2) | 0.020 mg (2%) |
| Niacin (vit. B3) | 0.100 mg (1%) |
| Pantothenic acid (B5) | 0.190 mg (4%) |
| Vitamin B6 | 0.080 mg (6%) |
| Folate (vit. B9) | 11 μg (3%) |
| Vitamin C | 53.0 mg (64%) |
| Calcium | 26 mg (3%) |
| Iron | 0.60 mg (5%) |
| Magnesium | 8 mg (2%) |
| Phosphorus | 16 mg (2%) |
| Potassium | 138 mg (3%) |
| Zinc | 0.06 mg (1%) |