The average lemon contains 3 tablespoons (50ml) of juice. Lemons and limes have particularly high concentrations of citric acid, which can constitute as much as 8% of the dry weight of these fruits.  They are high in vitamin C, Iron, Magnesium, Potassium, vitamin B1, B2, B3, B5 & B6.

Lemons are said to have been used by the Jews of Jerusalem during festivals in the 90s BC. They are first recorded in literature in a 10th century Arabic article on farming.   In 2010 India produced the most lemons in the world with 2.6 million tonnes, followed by Mexico with 1.9 million tonnes.

Lemon is used in drinks, cocktails, marinades, baking and marmalades.  The juice is also used to stop foods oxidizing such as sliced apples, bananas or avocados.  Preserved lemons are a large part of Moroccan cuisine. They are also one of the main ingredients in many Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunches in Southern India.

A halved lemon dipped in salt or baking powder can be used to brighten copper cookware.  Lemon can deodorize, remove grease, bleach stains and disinfect and the list goes on.


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