Lemon facts and health benefits

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Lemon facts and health benefits

Lemon Quick Facts
Name: Lemon
Scientific Name: Citrus limon
Origin Foothills of the Himalayas, Assam (India) and northern Burma to China.
Colors Green turning pale green and yellow when ripe
Shapes Ellipsoid to ovoid, narrowed at both ends, with a nipple- like protuberance (mammilla) at the apex, up to 12 × 6 cm,
Flesh colors Pale Yellow
Taste Sour
Calories 61 Kcal./cup
Major nutrients Vitamin C (124.89%)
Iron (15.88%)
Total dietary Fiber (15.53%)
Carbohydrate (15.20%)
Vitamin B6 (13.08%)
Health benefits Improve Digestive Health, Cardiovascular Health, Hair Care, Help Control Weight, Fever, Skin Care, Prevent Kidney Stones,Throat Infections, High Blood Pressure, Prevention of Anemia, Dental Care, Reduce Cancer Risk, Burns, Internal Bleeding, Respiratory Disorders, Foot Relaxation, Corns
More facts about Lemon
Juicy, acidic, yet flavorful, lemon is one of the most widely used citrus fruits worldwide. Scientifically known as Citrus Limon, lemons are considered to have originated in the foothills of the Himalayas, Assam (India) and northern Burma to China from where they spread all across the Middle East, Europe, Africa, and as far as Americas. Botanically, this citrus fruit belongs to the family of Rutaceae, in the genus, Citrus which also includes orange, pomelo, tangerine, bergamots, citrons and grapefruit. Apart from lemon, it is also known as Canton Lemon, Chinese Lemon, and Lemon.  Lime, a close relative, is comparatively smaller and possesses thinner skin. You can get 2-3 tablespoons of juice and about 2-3 teaspoons of grated peel from an average sized lemon. Lemons are a refreshing fruit that is usually not eaten whole, but rather eaten in slices, or added to foods and beverages for their distinctive flavor. They are an excellent source of vitamin C, soluble fibers and plant compounds, all of which can provide health benefits.


Lemon is a small, thorn less to thorny, medium vigor tree growing up to 10 to 20 ft. (3-6 m) in height. They flourish well in tropical, subtropical and temperate regions, in humid, semi-arid or arid conditions. Lemon trees are susceptible to strong winds or cold winds that may reduce yields and scar fruit. Lemon tree is adaptable to many soil types except those that are too acidic. It has reputation of tolerating very infertile, very poor soil. Stems are often armed with sharp, stout thorns. Leaves are normally alternate, reddish when young become dark-green above, light-green below; ovate to elliptic, 8–14 × 4–6 cm, with conspicuously crenulate margin and mucronate, acuminate to shallowly emarginate apex on narrowly winged petioles. Flowers are bisexual or male by complete abortion of pistil. Calyx is cup shaped with 4–5 lobes; petals, 4 or 5, are white inside and purplish outside, stamens 20–40 more or less united stamens with yellow anthers, ovary sub cylindric to barrel-shaped with a clavate stigma.


Lemons are a refreshing fruit that is usually not eaten whole, but rather eaten in slices, or added to foods and beverages for their distinctive flavor. Lemon is usually ellipsoid to ovoid shaped, narrowed at both ends, with a nipple- like protuberance (mammilla) at the apex, up to 12 × 6 cm and weigh about 50- 80 g in weight. They are green when young turning pale green and yellow as soon as they ripe. Fruit normally have fairly thick, coarse, pellucid dotted rind. Lemon’s peel consists of several volatile oil glands in pits. Interior flesh is made of 8 to 10 juicy segments, called carpels, made up of numerous juice-filled vesicles that are actually specialized hair cells and are pale yellow colored. Some fruits are seedless; most have a few seeds that are ovoid, elliptic or ovate, pointed, smooth, small up to 10 mm long with one to numerous embryo(s) and milky-white cotyledons. Fruit has mildly tart, fresh flavor and sour taste which is quite useful for preparing several drinks, food, pharmaceutical and other produces. Lemons have many uses in cooking and are very popular in European recipes. They are very high in vitamin C and low in calories. Lemons are also used as a health and beauty aid, and have many uses as a cleaning agent.


The exact origin of the lemon is unclear but is supposed to have originated in the foothills of the Himalayas, Assam (India) and northern Burma to China. Lemon has been introduced all over the world and has naturalized in many areas. But now because of its higher nutritional value and wonderful taste it is cultivated throughout the world.

Nutritional Value

Apart from their sour taste, lemon is a good source of nutrients, vitamins and minerals. Consuming 212 gram of lemons offers 112.4 mg of Vitamin C, 1.27 mg of Iron, 5.9 g of Total dietary Fiber, 19.76 g of Carbohydrate, 0.17 mg of Vitamin B6, 0.078 mg of Copper, 0.403 mg of Vitamin B5, 0.085 mg of Vitamin B1, 293 mg of Potassium, 23 µg of Vitamin B9, 55 mg of Calcium, 34 mg of Phosphorus, 2.33 g of Protein and 17 mg of Magnesium.


Health Benefits of Lemon

There are lots of types of Citrus medica, just varying within the character of the fruits. Lemon will be the fruit of the tiny perennial tree (Citrus Limon) initially indigenous to Asia but this time cultivated in several sub-tropical as well as exotic regions of the entire world. The fruit juice, that contains about 5 % citric acid, is utilized like a flavoring within cooking food as well as baking, and also for therapeutic reasons. Various health benefits of lemon are explained below:

1. Improve Digestive Health

Lemons are made up of about 10% carbs, mostly in the form of soluble fiber and simple sugars. The main fiber in lemons is pectin, a form of soluble fiber that is linked to all sorts of health benefits.

Soluble fiber helps to improve gut health and slow the digestion of sugars and starches. These effects may result in reduced blood sugar levels. However, to get the benefits of fiber from lemons, you have to consume a lot of them, including pulp and skin. People, who consume lemon juice, without consuming the skin and pulp, will miss out on benefits of the fiber.(1), (2), (3), (4)

2. Cardiovascular Health

Heart attacks and strokes, is the world’s most common cardiovascular disease that causes death. Regular consumption of fruits high in vitamin C is related to reduce cardiovascular disease.

Low levels of vitamin C within the blood are linked to increased risk of stroke, particularly among those who are overweight or have high blood pressure. Intake of isolated fibers from citrus fruits has been displayed to decrease blood cholesterol levels, and the essential oils in lemons can protect LDL cholesterol particles from becoming oxidized. Recent research show that the plant compounds hesperidin and diosmin may have beneficial effects on some key risk factors for heart disease.(5), (6), (7), (8), (9), (10), (11), (12), (13)

3. Hair Care

Lemon juice has proven beneficial in the treatment of hair care throughout the world. The juice when applied to the scalp can treat several hair problems like dandruff, hair loss and other problems related to the hair and scalp. If you apply lemon juice directly on the hair, it can give your hair a natural shine as well.

4. Help Control Weight

Since ancient times, lemons are promoted as a weight loss food, and there are a few theories to prove them. One common theory is that the soluble pectin fiber present in lemon expands in your stomach, helping you feel full for longer.

Another theory claims that drinking hot water with lemon will help you lose weight. However, drinking water is known to momentarily increase the number of calories you burn, so it may be the water itself that is helping with weight loss, not the lemon.

Other theories suggest that the plant compounds in lemons may help with weight loss. Research actually shows that plant compounds in lemon extracts may help prevent or reduce weight gain in a number of ways. In one research, mice on a fattening diet were given lemon polyphenols extracted from the peel. They gained less weight and less body fat than other mice.(14), (15), (16), (17), (18), (19)

5. Fever

Lemon juice is quite beneficial for treating a person who is suffering from a cold, flu or fever. It helps to break fevers by increasing perspiration.

6. Skin Care

Lemon juice, being a natural antiseptic medicine, can also cure problems related to the skin. The juice can be applied to reduce the pain of sun burn, and it helps to ease the pain from bee stings as well. Apart from that it is also good for acne and eczema. It also acts as an anti-aging remedy and can remove wrinkles and blackheads. Frequent consumption of lemon juice along with water and honey brings a healthy glow to the skin, and if you thoroughly search the cosmetic market, you will find some soaps containing lemon juice, but they are too hard to find!

7. Prevent Kidney Stones

Kidney stones are actually small lumps that form when waste products crystallize and build up within the kidneys. They are quite common, and people who get them often get them repetitively.

Citric acid present in lemon may help prevent kidney stones by increasing urine volume and increasing urine pH, creating a less favorable situation for kidney stone formation.

It’s supposed that just 1/2 a cup of lemon juice per day can offer sufficient citric acid to help prevent stone formation in people who have already had them.

Research also found that lemonade efficiently prevented kidney stones, but the results have been mixed.  Therefore, more well-conducted research needs to examine how lemon juice affects kidney stone formation.(20), (21), (22), (23), (24), (25), (26), (27), (28), (29), (30)

8. Throat Infections

Lemon is an excellent fruit that fights against problems related to throat infections, due to its well-known antibacterial properties.

9. High Blood Pressure

Regular consumption of lemon juice is found beneficial for people suffering from heart problems, because it contains potassium. It also controls high blood pressure, dizziness, and nausea, because it offers a calming sensation to both the mind and body. It is commonly used to reduce mental stress and depression.

10. Prevention of Anemia

Iron deficiency is one of the main causes of Anemia, and is most common in pre-menopausal women.

Lemons consist of small amounts of iron, but they are wonderful source of vitamin C and citric acid, which can increase the absorption of iron from other foods. Since lemons can enhance the absorption of iron from foods, they may help prevent anemia.(31), (32)

11. Dental Care

Lemon Juice is also frequently used in dental care. When fresh lemon juice is used on the area of a toothache, it can help in getting rid of the pain. Massaging the juice on the gums can stop gum bleeding, while eliminating the bad odors that come from several gum diseases and conditions.

Some people also rub their teeth with the outer shell (the inner side touching your teeth) of a lemon after removing the juice. But be careful, lemons are highly acidic, so if your mouth starts burning, rinse your gums and mouth quickly with water.

12. Reduce Cancer Risk

Diet containing good amount of fruits and vegetables may help prevent some cancers.

Research has found that people who consume more citrus fruit have a lower risk of cancer. In test tubes, many compounds from lemons have killed cancer cells. However, many things can kill cancer in a test tube, and that doesn’t mean they will work the same way in the human body.

Some researchers think that plant compounds found in lemons, such as limonene and naringenin, have anti-cancer effects. However this theory also needs further study.

Another research used pulp from mandarins that contained the plant compounds beta-cryptoxanthin and hesperidin, which are both found in lemons. The study found that the compounds prevented malignant tumors from developing in the tongues, lungs and colons of rodents.

So far, it seems that plant compounds from lemons and other citrus fruits have the potential to prevent the progression of cancer.(33), (34), (35), (36), (37), (38), (39), (40), (41), (42), (43), (44), (45), (46)

13. Burns

Make use lemon juices on the site of old burn to fade the scars, and since lemon is a cooling agent, it decreases the burning sensation on the skin when you currently have an irritating burn.

14. Internal Bleeding

Lemon has antiseptic and coagulant properties, so it can stop internal bleeding. You can use lemon juice to a small cotton ball and place it inside your nose to stop nose bleeds.

15. Respiratory Disorders

Lemon juice helps in relieving respiratory problems as well as breathing problems, such as its ability to soothe a person suffering from an asthma attack. Being a rich source of vitamin C, it helps in dealing with more long-term respiratory disorders.

16. Foot Relaxation

Lemon is an aromatic and antiseptic agent and is useful in foot relaxation. Add some lemon juice to warm water and dip your feet in the mixture for immediate relief and muscle relaxation.

17. Corns

Lemon juice can dissolve lumps on the skin, so it can be applied at the places where the skin has hardened up, like the soles of feet and the palms of your hands. Regular consumption of lemon juice with water can help patients reduce gall stones for the same reasons.

How to Eat

  • Lemons are mostly used for their juice, peel and oil.
  • Oil is present in the peel, juice sacs and seeds and is used as flavoring agents in drinks, food, pharmaceutical and other produces.
  • Lemons are highly acid and therefore used in refreshing drinks, cordials, and in syrups and to flavor and garnish foods.
  • Lemons alone or combined with orange are used to make marmalade.
  • Fresh ripe lemons are cut with large amount of salt to make unique pickled lemons delicacy called al-hamid al-marqad in Morocco.
  • Peel is used in the production of brined rind, candied peels, pectin, citric acid and flavonoids.
  • Pickled lemon peel is a crucial spice of Moroccan cuisine and frequently used in meat or fish stews known as tagine or tajine which are slowly braised in a conical-shaped clay pot carrying the same name.
  • Ritschert, a traditional South Austrian stew made from white beans, smoked meat and pearl barley, is usually prepared with a dash of lemon peel.
  • Lemon peel goes well for food that is prepared with lemon juice as well, for example fish soups or fish stews.
  • Whole chopped lemons, or lemon juice plus lemon peel are made into pasta sauces and a liqueur called limoncello is made from lemon peel in south Italy.
  • Many mixed drinks, iced tea, soft drinks and water are often served with a wedge or slice of lemon in the glass or on the rim.
  • Lemon zest imparts a strong citrus flavor to foods.
  • Lemon zest (or juice) is used in muffins, sherbert, stir-fries, cakes, pies, cookies, walnut rolls, cheesecakes, stews, casseroles, tarts, preserves and rice.
  • Few drops of lemon juice added to cream before whipping gives stability to the whipped cream.
  • Lemon juice is used to set jams.
  • Fish are marinated in lemon juice to neutralize the odor and neutralize the amines, converting them into ammonium salts.
  • Fried or grilled fish is nearly always served with a few splashes of lemon juice which alleviates the typical ‘fishy’ smell and makes it more pleasant.
  • Lemon juice, alone or in combination with other ingredients, is used to marinate and tenderize meat before cooking.
  • Lemon juice spread over peeled apples, avocados and bananas retards phenol oxidase browning and deterioration.
  • Lemon juice strengthens the flavor of many fruits, and a few drops of lemon juice plus a dash of sugar makes a somewhat sweet sour tang that can make many vegetables more interesting.
  • Outside of the tropics, lemon juice is often used as a substitute for lime juice.
  • Lemon juice is particularly popular in the East Mediterranean, e.g., in Lebanese tabbouleh and is the key ingredient famed Greek yolk lemon sauce avgolemono the ingredients of which include fish or meat broth, lemon juice, egg yolks, and a pinch of black pepper with or without corn starch as thickener.
  • Lemon juice is often used to prepare refreshing salads, especially in the Mediterranean countries.
  • Lemon juice, fresh, canned, concentrated or frozen or in the form of dehydrated powder is primarily used for lemonade, carbonated beverages or other mixed drinks.
  • Dried lemon leaves are occasionally mixed with tea leaves for use as a flavoring.
  • Lemon flowers are eaten in ice creams, fritters, jams, etc.

Other Traditional Uses and Benefits of Lemon

  • Lemons are rich in vitamin C which helps the body to fight off infections and also to prevent or treat scurvy.
  • Lemon has an alkaline effect in the human body, despite the high acid content, once it has been sufficiently digested in the stomach it tends to alkalinize.
  • Lemon peel is carminative and stomachic.
  • Essential oil from the rind is strongly rubefacient and when taken internally in small doses has stimulating and carminative properties.
  • Antiseptic property of the volatile oil and its bactericidal effects are also beneficial in the treatment of many disease states affecting the body such as athlete’s foot, stings and bites of insects, as well as ringworm, sunburn, and warts on the skin.
  • Essential oil from the fruit rind is used in aromatherapy as massage and bath oil.
  • Lemon juice is wieldy regarded as a diuretic, antiscorbutic, astringent and febrifuge in traditional medicines.
  • Lemon juice is used to relive gingivitis, stomatitis and inflammation of the tongue, sore throat gargle and common colds and flu and as a laxative.
  • Prolonged daily used of lemon juice has been reported to erode the enamel of the teeth.
  • Lemon juice with honey or salt or ginger is taken as a cold remedy.
  • Lemon juice is also a good antiperiodic and has been used as a substitute for quinine in treating malaria and other fevers.

Other Facts

  • Prior to the development of fermentation-based processes, lemons were used as the primary source for the production of citric acid.
  • Lemon juice may be used to lighten hair and for bleaching freckles and has been used in some facial creams.
  • When mixed with baking soda lemon juice can remove stains from plastic food containers.
  • Halved lemon dipped in salt or baking powder can be used to brighten copper cookware.
  • Lemon is frequently used, as a kitchen sanitary deodorizer – to remove grease, bleach stain and disinfect.
  • Fruit pulp is used as animal fodder.
  • Lemon oil has been used on the unsealed rosewood fingerboards of guitars and other stringed instruments.
  • Lemon oil is used in furniture polishes, detergents, soaps and shampoos, in body toning lotions.
  • It is also important in perfume blending and cologne.
  • Petitgrain oils have been distilled from lemon leaves, twigs and immature fruits.
  • With monoterpenes and sesquiterpenes removed, it is prized in colognes and floral perfumes.
  • Lemonade when added to potted plants has been reported to keep their flowers fresh longer than normal.
  • Lemon tree wood is fine-grained and easy to work and is used for toys, chessman, small spoons and other articles.
  • D-limonene in lemon oil is used as a non-toxic insecticide treatment.

Types of Lemon

Lemons are probably the most often utilized fruits in cooking, while you may rarely enjoy a lemon in the whole like a fruity treat. Most people are unaware there presently exists a number of different kinds of lemon which are well suited for various kinds of cooking techniques. Several are in fact very sweet while some give a actual “zing” to meals. It is very important to make use of the right type of lemon within a recipe for the greatest outcomes probable.

Primarily you can find 3 kinds of lemon they’re:

1. Sour Lemon


Fruit flavor–any fruit–is dependent upon a fragile balancing act in between acids as well as sugars as the fruit produces as well as ripens. This is certainly mostly designed by genetics yet is helped together by environment as well as cultural impacts.

A sweet fruit consists of a lot more sugars as compared to acids. While you do not experience the acids inside a sweet fruit, you’d miss them as long as they weren’t existing. The fruit could be dull or even insipid. This kind of fruit never ever causes it to be to promote. A sour fruit is well balanced much more to the acid side.

Sweet as well as sour lemons are identical with a little yet considerable variation. Almost all lemons are sour. However, many lemons are much less sour than the others. These are generally known as sweet lemons with regards to differentiating them from the much more acidity kinds.

Lemons are sour simply because they create much more acids and much less sugars as compared to sweet citrus fruits. This is an excellent factor.

Sour lemon juice is much more helpful when compared with sweet orange juice. Both produce rejuvenating drinks. Both of them are utilized in cooking as well as baking. Yet lemon juice has cleaning as well as disinfecting qualities that it is sweet sister doesn’t. In addition, the initial health advantages of lemon juice are usually found in both sour as well as sweet fresh lemon juice. There are several types of sour lemon they’re as following:

• Eureka Lemon


Eureka lemon is vibrant yellow along with harder skin as opposed to Meyer and also ‘Lisbon’ types. The lemons have got higher juice content as well as flavor greatly acidic. The ‘Eureka’ is much more popular compared to ‘Lisbon’ since the trees are free of thorns and also have seedless fruit developed all through most of the year. It actually reaches around 4m taller but it surely dislikes aggressive cold snaps. It is the most suitable for home gardens, especially in which there are kids while they won’t be damaged through thorns. They begin providing fruit from a young age as well as bear for a long time of time. Young ‘Eureka’ trees might deliver a lot of fruit that they can harm the tree; therefore the grower should eliminate extra fruit.

The Eureka lemon was created in California exactly where moderate frost free coastal climate might assist a far more sensitive cultivar. Genus Citrus comes from Asia. 12th century Arab traders launched these to Spain as well as after that it distributed to the California missions. It is primarily the early mission fruit which became the breeding stock for several of our contemporary industrial types.

The Eureka lemons utilized as the standard commercial lemon range because of its constant taste, firm structure, and higher oil content as well as almost year-round developing period.

• Lisbon Lemon


“Frost is at present the sole recognized nuclear choice of Lisbon accessible.  It was extracted in 1917 simply by H. B. Frost of the Citrus Research Station, Riverside, as well as was released about 1950.  Seedling bud lines assumed to be of nuclear source recently been produced from probably the most well-known California clonal selections, however, as well as presently are now being grown in some degree.

Fruit moderate in dimensions, elliptical to rectangular; base declining to inconspicuous neck; apex tapering similarly in a generally big, notable nipple encompassed by an abnormal areolar furrow, generally much deeper on one side.  Seed content adjustable, in fact few to none.  Color yellow during maturation.  Skin moderate-thicker; surface area quickly rough, dimly rugose, unnoticeably ridged if ever; firmly supporter.  Sections just about Ten; core small, strong.  Flesh color pale greenish-yellow; fine-grained, sensitive, succulent; taste very acid.  Crop will come mostly in the winter months as well as springtime.

Tree strong, upright-spreading, big, thorny, largely foliated, as well as effective. Tree most energetic of types developed in California and many resistant against undesirable circumstances for instance frost, heat, wind, as well as neglect.

The Lisbon fruit is usually softer and much less ribbed compared to Eureka, the nipple as well as areolar furrow much more notable, as well as the taper in the ends much more steady.  The characters are extremely adjustable as well as overlapping, however, as to make recognition from small samples unsure, if not unattainable.  The tree is very distinctive from the Eureka, however, and simply noticeable.

Lisbon is of Portuguese origins, although not recognized there with that name.  It is considered as a choice of the Gallego seedling clonal group, which in Portugal is almost similar to the most popular sweet orange categories of Spain, Italy, and various other nations.  A selection referred to as Portugal in Morocco and Algeria is considered to be indistinguishable with the Lisbon introduced from California.

• Pink Lemons


Younger Pink lemons are variegated, along with green as well as off white stripes on the exterior, along with a rosé hued pink flesh interior. Since the lemons mature the variegation goes back and also the pink flesh improves. Pink lemons have a very tangy as well as sour taste, an abundant lemon aroma and incredibly very few seeds if any. Their particular leaves are extremely aromatic, regarded as probably the most aromatic amongst lemon trees. Pink lemons become less acidic as they age. They’re ideal because of their juice as well as their energy.

Sporadically, Pink lemons can be found starting late winter through mid-summer.

The Pink lemon AKA pink lemonade tree is in fact its very own range. It’s not a crossbreed, instead merely distinctive to the Eureka lemon family. Although not the most efficient of lemon types, possibly because their variegated foliage is lower in chlorophyll, the fruits developed are extremely delicious as well as scrumptious. The older fruit loses their stripes and also produce flesh pigmented pink from lycopene, exactly the same compound which colors pink grapefruit.

• Rough Lemon


Crown small or even thick, not weeping. First year twig surface glabrous; second or third year twig surface striate; thorns lacking or you cannot prolonged or even straight; prickles missing or not prolonged. Petiole glabrous, size short, wings missing.Leaflets one particular, border crenate/crenulated, bluntly toothed or even serrate/serrulate, color leaflet blades smooth or maybe softly  conduplicate, sun leaflet blades weakly conduplicate. Leaflets newly lemon-like whenever smashed. Fruit wider than long or even as broad so long or more than wide, rind green-yellow (6), yellow (7-10), yellow-orange (11), orange (12) or red-orange (13), rind structure somewhat rough (4-5), moderate rough (6-7) or rough (8), tone leather like, navel missing, flesh orange or even yellow, taste sour.

Rough lemon originated from the Himalayan foothills in India and it has been utilized like a rootstock for citrus around Australia for several hundred years. It absolutely was most favored in

Australia within the first 1 / 2 of the 20th Century. A variety of Rough lemon choices can be found and also the most frequently utilized choices around Australia are usually McKillop and Lockyer. Ability to tolerate environmental as well as soil conditions. Trees on Rough lemon are extremely drought resistant. Manufacture of a thorough root system allows trees on rough lemon to look successfully for soil nutrients. Rough lemon also offers several ability to tolerate alkaline soils and also mild tolerance to salinity. Rough lemon is really a appropriate rootstock for exotic, nicely drained soils.

2. Sweet Lemons


Sweet lemons appear nearly the same as normal lemons.  They are approximately baseball size or even a bit smaller and also have leather like yellow skin.  They are football designed as well as the flesh is segmented such as that of most citrus fruits.  These, however, would not have the quantity of acid that many lemons carry out and for that reason could be consumed out of hand.  Sweet lemons give a scrumptious as well as nutritious approach to create homemade lemonade without the need for pounds of sugar to reduce the tang.

Sweet lemons are cultivated mainly within the Mediterranean as well as Southern Asian countries, particularly in India.  Harvest time is within the winter as well as spring only and also output just isn’t quite heavy.  Their inclination towards a North American root virus has avoided them from becoming extensively cultivated within the U.S. so far.

They are certainly loaded with vitamin C, as is almost all citrus, as well as excellent options for lemonades that purify the lungs.  They in addition have a lot of vitamin a as well as potassium.

Sweet lemons as well as sweet limes tend to be more of the description of the fruit than the usual category.  Sweet lemons are called a number of citrus which is connected much more strongly along with limes compared to lemons.  The sweet lemon as well as sweet lime are very different varieties, however both lime-like.  They obtain the title sweet lemon as their skin is much more yellow than green.

3. Sanbokan Lemon


This particula lemon, Citrus sulcata ‘Takahashi’ is actually a bitter orange crossbreed. This particular fairly sweet lemon types specific maternity is unfamiliar however it is identified within Japan about  1848.

The fruit appears like a medium-sized orange having a notable neck. The pebbled skin transforms orange at maturation along with the flesh. It appears as though an orange in most way yet tastes a lot more like a lemon.

The Sanbokan tree is big, hairy as well as exhibits much better cold tolerance as compared to the majority of true lemons. The fruit tastes great however is not sellable within the U.S. because of its seediness as well as orange color at maturation.

• Meyer Lemons


Meyer lemons, thus titled simply because they were recognized in 1908 by Frank N. Meyer, are usually a mixture of Eurekas or Lisbons along with a mandarin orange. Meyer lemons are usually smaller compared to normal lemons, having a circular shape along with a thin peel. They have a tendency to be much more of a golden color than the usual bright yellow. Since Meyers really are a hybrid, they have a various taste as compared to normal lemons.  They have a very more gratifying and much more floral flavor as compared to some other lemons and may have even a somewhat orange shade. They likewise have really thin skins, which makes them challenging to carry as well as store. The majority of Meyers are developed in back gardens, yet rising need and also extensive culinary curiosity means they progressively sold at markets.

Meyer lemons tend to be more seasonal as opposed to common Lisbon as well as Eureka lemons, together with the restricted commercial harvest going from December or January through May.

Meyer lemons are, as stated, more gratifying as compared to normal lemons, which makes them excellent enhancements as fruit (sectioned for optimum appeal) to salads as well as other dishes with no mouth-puckering sour tartness related to lemons. They’ve got a stunning floral fragrance which could include great taste to classic lemon dishes – lemonade, cocktails, as well as salads particularly. While their particular taste may improve lemon desserts, just like Lemon Bars, they aren’t as acidic as normal lemons and cannot be utilized one-to-one or even blindly replaced in sweet recipes.

Other Popular Varieties

1. Armstrong (‘Armstrong Seedless’)

It a sport discovered in a private grove at Riverside, California, about 1909. Patented in 1936 by Armstrong Nurseries. Resembles ‘Eureka’ except that it usually bears seedless or near-seedless fruits. If planted among other lemon trees will occasionally have a few seeds.

2. Avon

It was first noticed as a budded tree in Arcadia, Florida. A budded tree propagated from the original specimen around 1934 was planted in the Alpine Grove in Avon Park; it produced heavy crops of fruits highly suitable for frozen concentrate. It, therefore, became the source of bud wood for commercial propagation by Ward’s Nursery beginning in 1940.

3. Bearss

Bearss is a seedling believed to have been planted in 1892, discovered in the Bearss grove near Lutz, Florida, about 1952. Closely resembles ‘Lisbon’. It is highly susceptible to scab and greasy spot and oil spotting. The tree is vigorous and tends to produce too many water sprouts. Nevertheless, it has been propagated commercially by Libby, McNeill & Libby since 1953 because the peel is rich in oil. It constitutes 20% of Brazil’s lemon/lime crop. ,

4. Berna

Berna is an oval to broad-elliptic, with pronounced nipple, short neck; peel somewhat rough, medium-thick, becoming thinner in summer, tightly clinging. Seeds generally few or absent. Ripens mostly in winter; fruits keep well on tree until summer but becomes too large. Tree is vigorous, large, and prolific. This is the leading cultivar of Spain and important in Algeria and Morocco. It is too much like the ‘Lisbon’ to be of value in California. In Florida, it has been found deficient in acid, low in juice, and too subject to scab.

5. Femminello Ovale

Femminello Ovale is one of the oldest Italian varieties; short-elliptic with low, blunt nipple; slightly necked or rounded at base; of medium size; peel yellow, finely pitted, medium-smooth, medium-thick, tightly clinging; pulp in about 10 segments, tender, juicy, very acid, of excellent quality, with few, mostly undeveloped, seeds. Fruits all year but mainly in late winter and spring; ships and stores well. The tree is almost thorn less, medium-to very-vigorous, but highly susceptible to mal secco disease. This is the leading cultivar in Italy, accounting for 3/4 of the total lemon production, and 1/5 of the crop is processed as single-strength juice.

6. Genoa

Genoa was introduced into California from Genoa, Italy, in 1875. Almost identical to ‘Eureka’; ovoid or ovate-oblong with blunt nipple at apex; base rounded or slightly narrowed; of medium size; peel yellow, medium-thick, tightly clinging; pulp in 10-12 segments, melting, medium-juicy, with 29 to 51 seeds which are light-brown within. Tree is shrubby, nearly trunk-less, spreading, very thorny, cold-hardy. They are grown commercially in India, Chile and Argentina.

7. Harvey

Harvey is actually of unknown parentage; was found by Harvey Smith on the property of George James in Clearwater, Florida. Fruit much like ‘Eureka’. Tree highly cold-tolerant, compatible with several rootstocks. Commercially propagated by Glen St. Mary Nurseries Company, near Jacksonville, Florida, since 1943.

8. Interdonato

Interdonato is a lemon X citron hybrid that originated on property of a Colonel Interdonato, Sicily, around 1875; oblong, cylindrical, with conical, pointed nipple at apex, short neck or collar at base; large; peel yellow, smooth, glossy, thin, tightly clinging; pulp greenish-yellow, in 8 or 9 segments, crisp, juicy, very acid, faintly bitter. Very few seeds. Earliest in season; mostly fall and early winter. Tree vigorous, usually thorn less, medium-resistant to mal secco; of medium yield; accounts for 5% of Italy’s crop.

9. Monachello

Monachello is supposed of being a lemon X citron hybrid; elliptical, with small nipple and no neck, merely tapered at apex and base; medium-small; peel yellow, smooth except for large, sunken oil glands, thin, clinging very tightly; pulp in 10 segments, tender, not very juicy, not sharply acid. Tree not vigorous, slow-growing, almost thorn less, with abundant, large leaves; bears medium-well, resistant to mal secco, and has been extensively planted in Italy in areas where the disease is common.

10. Nepali Oblong

Nepali Oblong was originated in Assam; fruit resembles citron in some aspects; long-elliptic to oblong-obovate, with wide, short nipple; medium-large; peel greenish-yellow, smooth, glossy, medium-thick; pulp greenish-yellow in 11 segments, fine-grained, very juicy, of medium acidity, with few or no seeds. Ever bearing. Tree large, vigorous, spreading, medium-thorny, and prolific; foliage resembles that of the citron.

11. Perrine

Perrine is a Mexican lime X ‘Genoa’ lemon hybrid created by Dr. Walter Swingle and colleagues in 1909, but still a fairly typical lemon; it is lemon-shaped, with small nipple at apex, necked at base; of medium size; peel pale lemon-yellow, smooth, slightly ridged, thin, tough; pulp pale greenish-yellow, in 10 to 12 segments having thin walls; tender, very juicy, with slightly lime-like flavor but acidity more like lemon; seeds usually 4 to 6, occasionally as many as 12, long-pointed. Ever bearing. Tree cold-sensitive but less so than the lime; resistant to wither tip and scab but prone to gummosis and other bark diseases.

12. Rosenberger

Rosenberger is a clone found in a grove of ‘Lisbon’ and ‘Villafranca’ trees at Upland, California; was planted in the Rosenberger orchard and gained recognition as a superior cultivar. Tree closely resembles that of ‘Villafranca’. Fruit is slightly like ‘Lisbon’ but is shorter and broader and less tapered at base. Tree is vigorous and prolific.

13. Santa Teresa

Santa Teresa is an old tree discovered to be disease-free in a ‘Fermminello Ovale’ orchard in Italy that had been devastated by mal secco. Budded trees from the original specimen were being commonly planted in the 1960’s wherever the disease was prevalent in Italy.

14. Villafranca

Villafranca is believed to have originated in Sicily; introduced into Sanford, Florida, from Europe around 1875 and later into California. Closely resembles ‘Eureka’; of medium size. Tree is more vigorous, larger, more densely foliaged, and thornier than ‘Eureka’ but becomes thorn less with age. One strain is ever bearing; another fruits heavily in summer. This was the leading lemon cultivar in Florida for many years; is cultivated commercially in Israel; is low-yielding and short-lived in India.

How to store lemons

Even though usually accessible year-round, lemons as well as limes are members of the citrus family and frequently related to summer. These types of sour fruits are utilized to produce a great deal of cooking items, which includes drinks, desserts, vinaigrettes as well as sauces. Both of them are rich in vitamin C, an effective anti-oxidant which battles free-radicals through the entire body. Search for completely ripened fruit along with vibrant, shiny color as well as blemish-free skin. Figure out how to keep your lemons as well as limes by how rapidly you want to make use of them

Instructions Unrefrigerated Storage

  1. Put entire lemons within a well-ventilated carton left in the kitchen or even cool cupboard. Keep lemons within an area which doesn’t go over 45° to 48° F. Lemons stored in cool storage units may last up to week just before expiring. Just before utilize, rinse lemons under clean, running plain tap water just before slicing.
  2. Put lemons within a glass jar to help keep in the fridge. Hold the top jar air-tight to avoid humidity loss.
  3. Put lemons within a plastic material zip lock bag to increase refrigeration shelf-life for approximately 6 weeks.

Freezer Method

  1. Put whole lemons within freezer bags to maintain for 3 to 4 months. Since lemons will probably be soft soon after thawing, you may make utilization of lemons by squeezing these to create fresh lemon juice.
  2. Create lemons for cutting as well as storage. Wash every lemon beneath cold running tap water as well as dry these with a dry kitchen towelette.
  3. Slice every lemon in two from the horizontal center on a tough surface cutting board or even counter top using a razor-sharp slicing knife. Peel off the lemon’s skin along with your thumb, very carefully removing the lemon’s inner lining through the peel.
  4. Eliminate lemons’ membrane layer as well as seed.
  5. Take to boil 2 3/4 cups of sugar and 4 cups of water within a soup pot. Decrease heat right after 5 minutes as well as put sugary glaze over every lemon once it cools down. Put lemons in heavy-duty freezer bags within a freezer set at 0 F to enable them to keep for approximately 3 to 4 months.

Disadvantage of lemons

  1. About 60 ounces of the mixture created from fresh lemon juice, maple syrup, cayenne pepper, as well as water needs to be consumed every day, for a minimum of Ten days. Absolutely no solid meals are permitted. The person might also drink plenty of water throughout the period that she or he is on Master Cleanse (lemon juice diet). Additionally, a salt-water flush need to be used every morning along with a laxative tea used every afternoon.
  2. As you can see, the lemon juice diet needs are very difficult plus some people usually stop the diet soon after days. Understanding how to get on without having solid food for 10-14 days could be a incredible task. Additionally, as this is a cleaning diet(lemon juice diet) as we said, there are actually “detox” signs and symptoms that could occur, which includes headaches, vomiting and nausea, cravings, exhaustion as well as frustration.
  3. Consuming fresh lemon juice can place you in danger of tooth deterioration, an ailment in which the slim, protecting coating of enamel gradually wears out of your teeth. Fresh lemon juice consists of acid that irritates gum area as well as softens tooth enamel.
  4. Regular usage of items that consist of acid will ultimately ruin the enamel as well as reveal root dentin, making the teeth susceptible to level of sensitivity as well as tooth decay. In reality, enamel deterioration is probably the most frequent reasons for teeth cavities as well as loss of tooth.
  5. Citrus fruits have already been associated with migraine headaches plus some individuals are sensitive for them.

Consumption Tips for lemons

Lemons are extremely flexible. They are utilized both in fairly sweet as well as tasty recipes. On their own, they have a tendency to be really bitter. Included with a dessert, they provide a pleasant tangy taste. Lemons may also be used to change some other citrus fruits in a number of recipes. Get a couple of the suggestions right here to savor consuming a lemon.


  1. Mix butter as well as herbs with a few fresh-squeezed fresh lemon juices. Keep the combined butter in ice cube trays within the fridge. Consume herbed lemon butter on fish or even put it along with well-prepared vegetables.
  2. Squash freshly squeezed lemon juice in your salad dressing. You can use it instead of vinegar or perhaps in addition to it.
  3. Grate the very external coating of rind to produce lemon zest. This particular provides a delicious lemon taste to cakes, pies as well as tarts. Add some juice of the same lemon on the dessert to have an even more powerful taste.
  4. Marinate chicken or even fish within lemon along with herbs just before preparing. Lemon pairs effectively along with natural herbs such as dill, oregano as well as tarragon. Put possibly the juice of the lemon or even very finely sliced up lemons in a zip-top bag together with the meat as well as herbs. Let it sit within the fridge overnight just before cooking food as well as consuming.
  5. Slice a lemon directly into smaller wedges or even slices. Put the lemon pieces directly into ice water or even tea for taste.
  6. Create lemonade. A well-known method to consume and savor lemons is always to get the juice, put sugar as well as water and also pour over ice cubes.




















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