Indispensable in many
recipes, lemons are rich in
vitamin C and can help
protect us from breast and
other cancers.

The fresh, acidic flavor of lemon juice enhances both sweet and savory foods and dishes, while the peel can be used to add flavor. The acid and antioxidants in lemon juice means that it can help prevent foods from browning once peeled or cut. All parts of the lemon contain valuable nutrients and antioxidants. They are a particularly good source of vitamin C. The plant compound antioxidants include limonene, an oil that may help to prevent breast and other cancers and lower “bad” blood cholesterol, and rutin, which has been found to strengthen veins. Lemons stimulate the taste buds and may be useful for people with a poor appetite.

  • Rich in vitamin C.

  • Contain disinfecting and insecticide properties.

  • Rutin content may help to strengthen veins and prevent fluid retention, especially in the legs.

  • Help increase appetite.

Practical tips:

Either wash thoroughly or buy unwaxed or organic lemons if you want to use the peel.
You can get more juice from a lemon if you warm it for a few seconds, in the microwave
or in hot water, before squeezing. The heavier the lemon, the more juice it should
contain. Lemon juice, thanks to its pectin, helps jams and jellies to set, can be used
instead of vinegar in salad dressings, or added to mayonnaise.


An average lemon contains about 3 tablespoons of juice. The tenderizing acid in
lemons makes a useful addition to marinades for meat, or meat stews.

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