Nutrition, functions and application range of lemon

Lemon is rich in vitamin C, sugar, calcium, phosphorus, iron, citric acid, malic acid, etc. Moderate consumption can supplement nutrition for the human body, improve appetite, promote digestion, improve body immunity, and prevent cardiovascular disease. Lemon has the effects of promoting body fluid, quenching thirst, removing heat, relieving cough and reducing phlegm, and antibacterial and anti-inflammatory.

In addition, lemon also has a strong antioxidant effect, which is very effective in delaying aging and inhibiting pigmentation. It has a therapeutic effect on bronchitis, rhinitis, urinary tract infection, etc., and has the effect of stabilizing pregnancy and stopping vomiting.

The citric acid in lemon is an important raw material for making lemon balm, moisturizer and shampoo; citric acid can also be made into lemon soda; in addition, it is also used as a cooking seasoning, rich in nutrition, and has therapeutic value. It is mostly processed into beverages, juices, cakes, jams, candied fruits, canned foods, etc.

The oil content of lemon fruit is 7.4‰. Lemon essential oil is a second-class natural essential oil. It is often used to produce high-end food, cosmetics, and beverages. It is also the main raw material for producing limonene, an important drug for the treatment of gallstones. Lemon pectin is an important raw material for food, medicine and textile industries.