Contents
The history of lemons in nutrition
The evergreen lemon tree produces fragrant fruits – lemons. They appeared as a result of crossing citron and bitter orange. At the moment, wild lemons are unknown. The word is borrowed from the Italian “limone”, and the Italians took the Persian word, which the latter denoted any citrus.
This plant is native to China, India and tropical Pacific Islands. From Pakistan and India, lemons were brought to Spain, Italy, and the Middle East. Tree seedlings came to Our Country in the XNUMXth century. Then it was a rarity, and for the sake of lemon trees they created the position of “caretaker of lemons.”
Now the leaders in the cultivation of this fruit are Mexico and India. Every year, a total of 14 tons of lemons are harvested, which grow in subtropical countries.
Menton hosts an annual lemon festival. Several lemon monuments have been erected: the largest in California reaches 3 meters. In the Nizhny Novgorod region, the sculptural composition is dedicated to the Pavlovsk lemon, which is one of the symbols of the city. In the XNUMXth century, the Pavlovsk Limonarium operated there, growing lemons on an industrial scale.
The benefits of lemons
The pulp and juice contain many acids, especially citric acid, as well as pectin and sugar. There is also a gelling agent pectin in lemon, as well as carotene.
Lemon has a bright smell due to essential oils. They are found in seeds, peel and even leaves. Lemon oil contains phytoncides and has a bactericidal effect, inhibiting the growth of bacteria.
It is believed that lemon is the leader in the content of ascorbic acid. In fact, it is not ahead of other citrus fruits, and it lags behind some. But vitamin C in lemon is very stable and does not break down even after 5 minutes of heating. Therefore, the benefits of lemon vitamin C do not decrease in hot tea or five-minute jam.
Sour lemon juice, diluted with water, helps well with vomiting, relieves nausea during toxicosis of pregnant women. You can wipe the skin with juice and water – this reduces its fat content, rinse your mouth with inflammation. Calluses and rough skin can be softened with pulped lemon peels.
When eating lemon, intestinal motility increases, the acidity of gastric juice increases. Therefore, lemon is useful in hypoacid conditions, when there is not enough own acid.
The composition and calorie content of lemons
| Caloric content for 100 grams | 34 kcal |
| Proteins | 0,9 g |
| Fats | 0,1 g |
| Carbohydrates | 3 g |
Harm of lemons
“Lemon is a very strong allergen, so you need to take them with caution, especially for children. These fruits contain many acids that can cause dermatitis and damage tooth enamel – it is better to rinse your mouth after eating lemon.
Lemons also contain a lot of sugar, they should not be consumed in diabetes and peptic ulcers, ”says gastroenterologist Olga Arisheva.
The use of lemons in medicine
Lemons were used for beriberi, vitamin C deficiency, scurvy. In folk medicine, lemon was used to treat urolithiasis, gout, rheumatism, high blood pressure, and the common cold. With fever and temperature, lemonade helped quench thirst.
Citric acid served as an antidote for alkali poisoning, neutralizing it.
Lemon oil is extracted from the peel of a lemon, which is then used in the cosmetics industry and to improve the taste of medicines. Tincture of zest increases appetite, soothes and relieves nausea.
Citral is obtained from the oil. This is what gives the lemon its distinctive smell. Citral is used as a natural flavoring agent, as well as in perfumery. It is part of the eye drops, lowers blood pressure.
In cosmetology, lemon juice and oil strengthen nails, improve hair condition, whiten skin.
The use of lemons in cooking
Lemons are very important in the cuisines of many nations. They are added not only to sweet dishes, but also to spicy or salty ones. For example, in Morocco they love salted lemons.
Citric acid is a natural acidity regulator in industrial confectionery and other products.
Lemon Cream
This sweet and sour custard is suitable as a layer of cakes, added to cakes and eclairs. It can also be eaten as an independent dessert. The cream will keep for up to 2 weeks in the refrigerator.
| Lemons | 3 piece. |
| Eggs | 4 piece. |
| Sugar | 80 g |
| Butter | 60 g |
Wash two lemons and remove the zest with a fine grater, without touching the white layer. Mix the zest with sugar.
Squeeze juice from all lemons, add to zest. Separate the yolks from the eggs – proteins are not needed. Mix with juice and leave for a few minutes.
Heat cream in a heavy bottomed saucepan over low heat, stirring constantly. This will take about 10 minutes. Then you need to strain the cream through a sieve to remove the zest.
Add the diced butter to the still hot mixture and stir. After cooling, pour into sterilized jars.
Lemon juice salad dressing
Sour spicy dressing for vegetable and even citrus salads. Store dressing in the refrigerator
| Vegetable oil | 125 ml |
| Sugar | 10 g |
| Lemon (juice) | 1 piece. |
| Pepper black ground | to taste |
| Salt | 15 g |
| Mustard | at the tip of the knife |
Squeeze the juice from the lemon and remove the seeds. Mix the juice with all the ingredients – you can do this in a bottle.
In the same dressing, you can marinate fish or chicken.
Submit your signature dish recipe by email. [email protected]. Healthy Food Near Me will publish the most interesting and unusual ideas
How to choose and store lemons
Inspect the fruits – they should be dense, smooth and without spots, with a bright yellow peel. There should be a lemon flavor. If it is not there, the lemons either lay for a long time or are covered with wax for transportation.
Lemons are stored in the refrigerator, wrapped in paper, and then in a bag. The longer the fruit is stored, the less acid and more sugar it contains.
For long-term storage, you can immerse the lemon in melted paraffin. It will close the peel and protect the lemon from drying out and fungus.