Lemons

Lemons

 

 

Like oranges, lemons are also very popular citrus fruits all over the world. Lemon is very sour and can’t be eaten as a whole fruit but it can be enjoyed in many ways. They mainly consist of water and carbs. Nutritional facts of peeled lemon per 100 grams:

 

Carbs in lemon are mainly simple sugars and fibers. Main fibers present in lemon are pectin. Lemons are rich in several vitamins and minerals. Lemons are very rich in Vitamin C and also contain potassium and vitamin B6 in fair amounts. The plant compounds found in lemon may have beneficial effects on cancer, cardiovascular disease, and inflammation. Main plant compounds found in lemon are citric acid, hesperidin, diosmin, eriocitrin, and d-limonene.

Heart strokes and heart attacks are one of the most deadly and frequent reasons for morbidity and mortality all over the world. Lemon is zipped with vitamin C, and  its consumption is linked to reduced heart disease risk. Intake of isolated fibers from citrus fruits has been linked with decreased blood cholesterol levels, and the essential oils in lemons can protect LDL (bad) cholesterol particles from becoming oxidized. The citric acids present in lemon can reduce the risk of kidney stones. Lemons contain trace amounts of iron, but are an excellent source of Vitamin C and citric acid. Both are known to increase the absorption of iron. So, consumption of lemon with iron rich food is a very good option to decrease the chances of iron deficiency anaemia. The plant compounds like hesperidin and d-limonene present in lemon may reduce the chances of many types of cancer including breast cancer. 

Although lemon is well tolerated by everyone, it may cause allergy in some people, especially skin allergy. Excess consumption of lemon may be harmful for dental health.