Lemon and its properties

The Lemon Is A Fruit Of Numerous Properties, Able To Bring Remarkable Health Benefits. Lemon and its properties are often underestimated; in fact, this fruit, counted among the winter fruits, is one of the Sicilian citrus fruits most familiar to us. It is used in cooking to season meat and fish, for tasty and flavorful marinades but, not everyone knows that lemon juice and its properties are beneficial and really extraordinary, but not only to flavor foods but, as a real health drink.  The lemon fruit contains, inside, about 30 % juice of what is the total weight, which contains, citric acid, calcium and potassium citrates, mineral salts and trace elements such as iron, phosphorus, manganese, copper, large amounts of vitamin B1, B2 and B3, carotene, vitamin A, vitamin C and vitamin P. In 100 g of Sicilian lemon we find only 11 calories of which:

• Carbohydrates 2.30 g;
• Protein 0.50 g;
• Fiber 0.2 g;
• Fat 0.1 g.

The edible, fragrant and aromatic lemon peel contains antioxidants and good fatty acids; it reduces cholesterol and prevents cancer. The white part underneath, called the albedo, is rich in bioflavonoids that work synergistically with vitamin C. Pectin, a cholesterol-fighting fiber, is also found there. Overall, we can say that the Sicilian lemon boasts various antioxidants and vitamins (A and B vitamins), and excels in citric acid and mineral content. The former is a thirst-quenching and digestive substance, protective of the mucous membranes found in the stomach and intestines, important for fixing calcium, a mineral precisely contained in the lemon along with magnesium, iron (which is absorbed thanks to vitamin C), potassium and phosphorus.