Lemons
Lemons (Citrus limon)
Lemons (Citrus limon) are a species of small evergreen tree in the flowering plant family Rutaceae, native to South Asia, primarily North eastern India. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses.
Pronunciation
Lemons: /ˈlɛmən/
Etymology
The word "lemon" comes from the Middle English word "limon," which was borrowed from the Old French "limon," which originally comes from the Arabic word "līmūn" or "līma." These words are generally used for citrus fruit in general.
Related Terms
- Citrus: A genus of flowering trees and shrubs in the rue family, Rutaceae.
- Rutaceae: A family of flowering plants, also known as the rue or citrus family.
- Vitamin C: Also known as ascorbic acid, a vitamin found in various foods and sold as a dietary supplement.
- Antioxidant: A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
- Flavonoid: A diverse group of phytonutrients (plant chemicals) found in almost all fruits and vegetables.
Health Benefits
Lemons are a rich source of Vitamin C, an essential nutrient that protects the body against immune system deficiencies. They also contain a high amount of flavonoids, natural antioxidants that are reported to have anti-cancer properties.
Culinary Uses
Lemons are used in a variety of food and drinks. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.
External links
- Medical encyclopedia article on Lemons
- Wikipedia's article - Lemons
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