What is the use of lemon, can it harm? Caloric content and vitamin and mineral composition. How to choose fruits and in what dishes to use them? Lemon jam and lemonade recipes. Interesting Facts.
Lemon is the fruit of the citrus tree of the same name. The homeland of the plant is India, China, the tropical islands of the Pacific Ocean. It is noteworthy that culture does not occur in the wild, and therefore there is a theory according to which it is a spontaneously formed hybrid. Today lemon is grown in all regions of the subtropical climate. The annual harvest is about 14 million tons. Export leaders are India and Mexico. The fruits of the culture are known to everyone and are oval-shaped fruit, narrowed at both ends and small in size - about 7 cm in length and 5 cm in diameter. The color of the fruit is bright yellow, the aroma is pronounced citrus, the taste is sour. Lemon contains many useful substances, and therefore it is the most valuable component of the diet. However, this citrus makes dishes not only healthier, but also tastier. It is used in the preparation of a wide variety of recipes - soups, hot, salads, desserts, alcoholic and non-alcoholic drinks, preserves, jam, etc.
The composition and calorie content of lemon
In the photo, lemon fruits
Lemon is a low-calorie fruit, low in carbohydrates and sugar.
The calorie content of lemon is 34 kcal per 100 g, of which:
- Proteins - 0.9 g;
- Fat - 0.1 g;
- Carbohydrates - 3 g;
- Dietary fiber - 2 g;
- Water - 88 g.
With such a low calorie content, the fruit, however, has a high nutritional value, it contains vitamins, minerals, and healthy fatty acids.
Vitamins per 100 g:
- Vitamin A, RE - 2 μg;
- Beta carotene - 0.01 mg;
- Vitamin B1 - 0.04
- Vitamin B2, riboflavin - 0.02 mg;
- Vitamin B4, choline - 5.1 mg;
- Vitamin B5, pantothenic acid - 0.2 mg;
- Vitamin B6, pyridoxine - 0.06 mcg;
- Vitamin B9, folate - 9 mcg;
- Vitamin C, ascorbic acid - 40 mg;
- Vitamin E, alpha-tocopherol - 0.2 mg;
- Vitamin PP, NE - 0.2 mg;
- Niacin - 0.1 mg
Macronutrients per 100 g:
- Potassium - 163 mg;
- Calcium - 40 mg;
- Silicon - 2 mg;
- Magnesium - 12 mg;
- Sodium - 11 mg;
- Sulfur - 10 mg;
- Phosphorus - 22 mg;
- Chlorine - 5 mg.
Microelements per 100 g:
- Aluminum - 44.6 mcg;
- Boron - 175 mcg;
- Vanadium - 4 mcg;
- Iron - 0.6 mg;
- Iodine - 0.1 mcg;
- Cobalt - 1 mcg;
- Manganese - 0.04 mg;
- Copper - 240 mcg;
- Molybdenum - 1 mcg;
- Nickel - 0.9 mcg;
- Rubidium - 5.1 mcg;
- Selenium - 0.4 mcg;
- Strontium - 0.05 mcg;
- Fluorine - 10 mcg;
- Chromium - 0.2 mcg;
- Zinc - 0, 125 mg.
- Zirconium - 0.03 mcg.
The carbohydrate part of lemon is represented by simple sugars - glucose, sucrose, fructose. Of 3 g of carbohydrates, each of the listed types of sugar accounts for 1 g.
Fatty acids per 100 g:
- Saturated - 0.039 g;
- Omega-3 - 0.026 g;
- Omega-6 - 0, 063 g.
However, the lemon fruit is valuable not only and not so much for its vitamin and mineral composition, but for the presence of specific components - organic acids (citric, malic), pectin, phytoncides, flavonoids, essential oils and other biologically active components important for health.
Useful properties of lemon
Even a small child knows about the benefits of lemon, citrus has taken a firm place not only in our kitchens, but also in folk medicine. It is used as an ingredient in a wide range of home medicines, but it is most actively used for the prevention and treatment of ARVI and influenza. In addition, its effectiveness is noted in the treatment of liver diseases, with jaundice, edema, gastritis with low acidity, antiparasitic therapy. It is good not only for internal use, but also for external use - citrus helps to treat various skin diseases, is used as a cosmetic to combat pigmentation, freckles, wrinkles.
The benefits of lemon for men
The fruit contains a large amount of vitamin C - in 100 g of pulp, almost half the daily dose. This vitamin plays an important role in the synthesis of collagen, which in turn has a beneficial effect on the joints. Healthy joints help a man to play sports and work physically.
The sour fruit has a positive effect on sperm quality. It is believed that adding it to the diet increases the likelihood of conceiving a child, not only by improving the quality, but also by increasing the rate of sperm.
Also, citrus has the ability to increase testosterone levels and maintain it at a healthy level, and therefore the likelihood of developing male diseases, including testicular cancer, is reduced.
A positive effect is given by the use of lemon when it is used in the complex therapy for the treatment of atherosclerotic and cholesterol plaques. The product helps not only to eliminate dangerous deposits, but also to strengthen the walls of blood vessels, make them more elastic and strong.
The benefits of lemon for women
The product has a positive effect on the nervous system, this is important for women, since they are more prone to unnecessary worries and stress than men. The fetus is often used to treat neuroses, neuralgias, insomnia, irritability, etc.
Lemon for weight loss works great. It contains ingredients that stimulate the production of gastric juice and enzymes for normal digestion. Thus, food is absorbed more efficiently, which means it satiates better, and there is no constant desire for something to eat. In addition, the product has an antiseptic effect, promotes the removal of toxins and toxins, which also has a positive effect on the process of losing weight.
Citrus has a positive effect on the absorption of iron and calcium, two very important components for women's health. Iron protects from anemia, calcium from osteoporosis: the first problem is often faced by menstruating girls, with the second, on the contrary, those who are already in menopause. Thus, if you are taking a particular mineral as a dietary supplement, be sure to include lemon in your diet.
Another benefit of lemon for women is its antioxidant activity. By counteracting free radicals, it prevents early skin aging.
It is important to note that the product for the beautiful half of humanity can be used not only in the kitchen, but also in the bathroom, as it is an excellent basis for various cosmetics.
The benefits of lemon for children
Lemon for the immunity of children is simply irreplaceable. It contains not only vitamin C - the most important component that strengthens the body's defenses, but also bioflavonoids - elements that help ascorbic acid to be absorbed. Considering that any medicine for children, especially small ones, is highly undesirable, lemon, especially in combination with honey, is the first remedy for colds.
The antiparasitic effect of the fetus is also important for children, since they are at risk of infection with protozoa. In addition, citrus helps fight bacteria in the mouth. True, you can hardly force a child to chew sour fruit in your mouth, but the way out is water with lemon. Please note that after it you must rinse your mouth with plain water so that the acid does not remain in your mouth and does not have a negative effect on the tooth enamel.
Benefits of lemon for pregnant women
Pregnant women should also make sure to use the sour fruit in their diet. In this case, the antibacterial properties of lemon are especially valuable, due to which it reliably protects the genitourinary system from infections of various origins, which are typical for expectant mothers.
Of course, the product is no less important for the immunity of pregnant women than for the immunity of children. The expectant mother cannot afford to get sick - this will certainly affect the fetus, but her immunity is reduced. To this end, you should definitely eat citrus for preventive purposes.
Lemon is able to relieve swelling, fight heartburn - typical problems of pregnant women in later stages. However, in the first trimester, it will not be superfluous, since it is very effective for toxicosis - the sour fruit helps relieve nausea.
Finally, it is worth noting that the fetus thins the blood well, this reduces the likelihood of developing varicose veins, the risk of which during pregnancy is quite high.
Contraindications and harm of lemon
Unfortunately, despite all the beneficial properties, in some situations it is better not to eat lemon, this product contains many essential oils and other active ingredients that strengthen a healthy body, but have a negative effect in the presence of certain diseases.
Lemon can harm those who:
- Suffers from diseases of the digestive system … It is especially dangerous to eat the fetus with stomach or duodenal ulcers. With gastritis with high acidity, it is not so dangerous, but it can provoke heartburn, pain cramps.
- Has weak tooth enamel … The acids contained in the fruit kill bacteria in the oral cavity, but they are also dangerous for weak enamel.
- Prone to allergic reactions … Like any other citrus, lemon is an allergenic product and can often provoke an individual intolerance.
Please note that pregnant and lactating women should also be careful when eating the fetus, in small quantities it should be given to the child to try it, provided that he is at least 3 years old. When using the product for medicinal purposes, a consultation with an obstetrician-gynecologist or pediatrician is required.
Note! If you have a medical condition that requires a therapeutic diet, be sure to check with your doctor if you can use lemon.
How to choose the right lemon?
Lemon on the shelves of our stores is a fairly popular product. We are used to buying fruit without much hesitation, but a competent choice allows us to choose the fruit with the softest and most pleasant taste.
There are many varieties of lemon, and depending on the variety, the fruits differ in shape, smoothness of the skin, shade of the peel, but they all taste about the same, although due to improper storage, the fruits may become too bitter.
This is why it is especially important to pay attention to the appearance of the lemon:
- Colour … The color should be uniform, dark spots, doubtful dots should be absent. In addition, please note that the color must be necessarily yellow, no greenish tints. The presence of black dots means that the fruit was hypothermic during storage, while its taste, for sure, suffered. Dark spots indicate the beginning of the decay process, and green areas indicate immature. It is important to say that unripe fruits, in general, can be bought, if you do not plan to use them immediately after purchase, the fruit ripens perfectly in a couple of days at room temperature.
- Smoothness … The peel of a quality fruit is smooth, without depressions, wrinkled and wilting areas.
- Scent … The ripe fruit exudes a light citrus scent even through the skin.
- Elasticity … When squeezing the fruit in the hand, it should remain elastic, but still slightly squeeze, in which case we are dealing with a ripe, but not spoiled fruit.
- The weight … The fruit should feel weighty in the hand, light, most likely, will not be juicy, but dry.
- The size … Do not buy lemons that are too large, they have less vitamin C.
There is another interesting test for the quality of the fruit: if you attach a dry napkin to it, you can see traces of essential oils on its surface, in which case you can be sure that the fruit was grown without chemical processing. However, if there are no marks on the napkin, this does not mean that the product is of poor quality, but simply indicates unnatural conditions.
Also an interesting subtlety is the thickness of the fetal skin. There are citruses with thick and thin peel, while there is an opinion that it is preferable to always choose the latter. However, you need to understand that a thick peel also has advantages: the white layer between the pulp and the peel is in this case more voluminous, and it tends to accumulate more nutrients than pulp. In addition, thicker skins are better able to retain juiciness and nutrients. On the other hand, thin-skinned fruits are usually first-crop fruits, which means that their pulp is healthier than the pulp of thick lemons.
Thus, both those and other lemons are useful, and therefore the final choice depends on the purpose. So, a thick-skinned fruit is perfect for adding to dishes, and if you are going to make lemon juice, then you should choose fruits with thin skin.
As for storing lemon, I must say that it does not deteriorate for a long time. The ideal place for ripe fruit is the bottom shelf of the refrigerator. If the fruit needs to be stored, for example, in a country house where there is no refrigerator, you can place it either in cold water, or, after wrapping it in paper, in clean, dry sand.
If the lemon is already cut, vinegar, sugar, or salt will extend its life. It is necessary to process the cut edge with one or another component.
How to make homemade lemonade lemonade?
Lemon does not lose its relevance at any time of the year - in winter and autumn, you can make warming spicy tea with ginger, honey and spices with it, and in summer - delicious lemonade. And if everything is not so interesting with tea - everyone can make it on their own, then you should definitely know how to make lemonade from lemon.
It should be said right away that there are a great many recipes for this drink. However, making a classic lemonade requires only three ingredients - lemon, water and sugar.
Classic Lemon Lemonade Recipe:
- Cut the lemons (3 pieces), put in a saucepan.
- Fill the slices of fruit with sugar (1 kg) and cover with hot water (2 l).
- Bring the contents of the saucepan to a boil, then turn off the heat immediately.
- Cool the drink and serve over ice.
Additional ingredients can be added to a classic lemon drink, but it is important to choose the right one - only components with a bright taste will be felt in it, while others will simply be lost. Ideally combine lemonade with ginger, mint, basil, lavender, sage, etc.
Several Lemon Lemonade Recipes:
- Ginger lemonade … Dissolve cane sugar (50 g) in hot water (1 cup), add grated ginger root (50 g) and let the syrup brew for about 10 minutes. Squeeze juice from lemons (4 pieces), mix with water (7 glasses), stir this mixture with syrup.
- Citrus drink with mint … Pour whole lemons (2 pieces), limes (2 pieces), orange (1 piece) with boiling water, hold in it for a minute. Remove, wipe with a napkin, carefully remove the zest, transfer to a saucepan and now pour boiling water over only it (1.5 l). Cut the fruit, squeeze the juice, add to the pan. Then add sugar (5 tablespoons), bring to a boil and immediately remove from heat. Add mint (1/2 bunch), previously slightly crushed in a mortar, to the cooled lemonade and put it in the refrigerator or serve over ice.
- Lavender lemonade … Pour water (500 ml) into a saucepan, add sugar (100 g) and dried lavender (2 tablespoons). Bring to a boil over medium heat, reduce to a minimum, cook for 5 minutes. Remove from heat and leave for an hour under a closed lid. Strain and add lemon juice (3 pieces). Cool and serve over ice.
There are also more unusual recipes for lemonade: condensed or coconut milk is added to the drink, combined with berries, fruit juices, but in this case it is already difficult to call it lemonade, rather, it turns out just a drink with lemon.
How to make lemon jam?
Lemon jam is another signature "dish" that you should definitely make from this citrus. It has an original multifaceted taste, which contains sweetness, sourness and bitterness. Lemon jam is both a medicine, and a delicious independent delicacy, and an excellent filling for a pie.
You can prepare it, just like lemonade, in different ways, but, again, first you should pay attention to the classic recipe, and again we only need sugar, water and the fruits themselves.
Recipe for classic lemon jam:
- Cut the zest from the lemons (1 kg), immerse them in boiling water for 15-20 minutes, then cut into slices and be sure to remove all the seeds, otherwise the jam will turn out to be very bitter.
- Pour water (250 g) into a saucepan, add sugar (500 g), boil until a thick syrup is obtained.
- Put lemon wedges in the syrup, bring to a boil, turn off the heat immediately, cool.
- After a few hours, put on fire again, boil for 5 minutes, such "approaches" need to be done 3-5, each time the jam is completely cooled.
Classic jam turns out to be sweet and sour with a slight bitterness, if you want it to be more distinct, leave the zest on the lemons.
Lemon jam is often made in combination with other ingredients, and there are many variations that are both traditional and unusual.
To make lemon and carrot jam, boil the carrots (1 kg), peel, cut into beautiful strips, put in a saucepan and sprinkle with sugar (1 kg). Peel the lemon (1 piece), pour over the last with boiling water and cook for about an hour in sweetened water. Cut the pulp into thin slices, put it on the carrots, add the prepared zest there. Cook until the syrup is thick and the carrots are clear. This jam is a great compromise for those who want the benefits of lemon but don't like its pronounced flavor.
To make jam from lemons with dandelions, wash their flowers (100 g) well, cover with sugar (6 tablespoons), add water (2 tablespoons), chopped lemon pulp (50 g). Leave together for 20-30 minutes, put on fire, bring to a boil, add mint leaves (to taste), boil for 15 minutes.
Lemon is a great preservative, as is sugar, so when combined, these two ingredients provide citrus jam with a very long shelf life, however, it is nevertheless best to eat it fresh to maximize the benefits.
Lemon recipes
Lemon in the kitchen is, in fact, a universal product, it not only plays the role of the main player - in lemonades and jam, but also perfectly copes with the task of being a part of a complex dish. Citrus complements soups, salads, hot dishes, and, of course, desserts well. Several recipes for lemon dishes of different categories.
Main courses with lemon
Citrus will ideally complement any fish dish, but it will also be very appropriate in the preparation of recipes from meat, poultry, vegetables:
- Chicken with lemon and spices … Cut chicken fillet (1 kg) lengthwise, if it is very thick, you can cut lengthwise into 3 parts. Cut the meat into thin strips and sauté in olive oil (50 ml) over high heat. Remove the chicken and fry finely chopped shallots (4 heads), garlic (8 cloves), pink pepper (5 g) in the same oil. When the onion turns transparent, return the chicken, add lemon juice (2 pieces), chopped parsley (4 tablespoons), finely grated zest (2 tsp), cook for a couple of minutes. Serve with baked potatoes and a light green salad.
- Spicy potatoes with olives … Mash the olives (1/4 cup) with a knife. Chop the potatoes (400 g) coarsely, add olives, olive oil (2 tablespoons), grated lemon zest (1 tsp), cumin (1/2 tsp), salt (1/2 tsp), pepper (1/4 tsp). Drizzle with lemon juice (to taste), mix well. In a saucepan, heat the water (1 cup) and bring to a boil, transfer the spicy potatoes to the saucepan, cook for 10-15 minutes with the lid closed, then open the lid and evaporate the water. Serve with herbs and butter.
- Squid fried with lemon … Cut squid (500 g), rinse, cut into rings, dry, then lightly dust with flour (3 tablespoons). Heat the olive oil, fry the squid for 5 minutes, stirring constantly. In the process of frying, add lemon juice (from one fruit), salt, pepper to taste. Serve hot squid with 1 bunch of parsley.
- Dorado with lemon … Fish (1 piece), clean and free from entrails. Grease a sheet of foil with olive oil, put the fish on it, salt and pepper it, rub with olive oil. Take 1 lemon, cut half into slices, squeeze juice from the other. Fold the slices in the belly of the fish, put the basil leaves there (from 1 bunch). Pour lemon juice on the fish, wrap in foil and place in the oven for 20-30 minutes.
Salads and appetizers with lemon
Lemon juice is an integral part of the original salad dressings, combining it with certain ingredients, you can get a huge variety of tastes:
- Bean salad … Wash the canned red beans in their own juice (400 g). Finely chop the red onion (50 g). Place hand-torn green lettuce (100 g), beans, onion, minced garlic (2 cloves) into serving bowls. Combine olive oil (50 ml), lemon juice (from 1 piece), curd cheese (200 g), salt and pepper to taste. Add the dressing to the main ingredients, stir and eat after 5-10 minutes.
- Pear and Sheep Cheese Salad … Wash arugula (150 g) in cold water and dry. Peel the pears (2 pieces), cut into quarters, remove the seeds and partitions, sprinkle with lemon juice. Preheat a frying pan, pour in dry white wine (150 ml), when it warms up, add sugar (1 tsp), let the wine evaporate halfway. Place pears in skillet, cook until tender. Cut the cheese (50 g) into thin slices. Spread the arugula on portioned plates, top with pears, pine nuts (25 g). Prepare the dressing: mix lemon juice (2 tsp), grape oil (2 tsp), salt, pepper to taste. Pour over salad, stir and eat immediately.
- Salad mix with original dressing … Finely chop the red onion (50 g), peel the grapefruit (2 pieces) from the films, cut the pulp. Rinse and dry the arugula (200 g) and chard (200 g). Prepare the dressing: put mint leaves (50 g) into a blender, pour in olive oil (50 ml), narsharab sauce (10 ml), lemon juice (from 1 fruit), add sugar (20 g), salt, pepper, whisk. Drizzle the dressing over the onion and grapefruit, let sit for 5-10 minutes, then stir in the lettuce.
- Warm quinoa salad … Boil the cereal (1 glass). Cut the carrots (1 piece) into strips, send them to the pan to stew. After 5 minutes, add the diced celery (2 stalks) and bell pepper (1). After another 5-10 minutes add dried basil to taste, add quinoa, stir. Simmer for another minute, add lemon juice (from 1/3 of a piece), salt and pepper to taste. Serve the salad with chopped onion (1 bunch), olive oil and diced Adyghe cheese (50 g).
Soups with lemon
The slight sourness of lemon, in general, will decorate almost any soup, but in some recipes, for example, the classic tom yama, the fruit will be simply irreplaceable. Some interesting first courses with lemon:
- Finnish cream soup … In a heavy-bottomed saucepan, heat the olive oil (3 tablespoons), simmer the leeks (1 piece), when tender, add the water (3 cups) and bay leaf (1 piece). Bring to a boil, add coarsely diced potatoes (350 g), reduce heat and cook for 15 minutes. Add the salmon cubes (350 g) and cook for another 5 minutes. Pour in the cream (3/4 cup). Mix starch (1 tablespoon) with water (1 tablespoon), add the mixture to the soup, cook until thickened. Finally, add butter (1 tablespoon), add lemon juice to taste, season with salt and pepper. Serve with herbs.
- Tom Yam … Preheat chicken broth (2 L) - can be replaced with water, but the taste will be slightly different. Add finely chopped ginger root (30 g), lime leaves (4 pieces), lemongrass (2 fresh stems and 2 tablespoons dry), cook for 5 minutes. Add the tomato yam pepper paste (100 g), cook for another 2 minutes. Add fish sauce (20 ml), sugar (50 g), shrimp (500 g), sliced mushrooms (200 g), finely chopped chili peppers (1 piece), pour in coconut milk (200 ml), bring to a boil. Pour in lemon juice (from 2 fruits), add chopped cilantro (50 g), bring to a boil again and remove from heat.
- Lentil soup … Bring water (1 l) or broth to a boil, add red lentils (150 g) - it must be rinsed in advance. Finely chop the onion (1 piece), grate the carrots (1 piece), fry the vegetables. When they are tender, add flour (30 g) and cook for a couple of minutes. Transfer the vegetables to a saucepan, when the lentils are ready, add salt, pepper to taste, lemon juice (2-3 tablespoons), pour in the cream (50 ml) and whisk the soup with a blender.
Desserts with lemon
Finally, consider the category of desserts with lemon, it is, of course, the most numerous and very diverse, but still citrus is ideal for various pies, muffins, muffins:
- Simple Lemon Cupcake … Mash softened butter with sugar, add egg yolks (6 pieces), then grated lemon zest (1 tsp), wheat flour (2 cups), raisins (75 g) and any candied fruits (50 g) for taste. Mix the dough well. Beat the egg whites separately (6 pieces) and gently add them into the dough. Grease the mold with butter, lay out the dough, bake for 30-50 minutes at a temperature of 180OC. Serve with powdered sugar.
- Lemon Cream Pie … Mix softened butter (50 g) with sugar (50 g), add an egg (1 piece), flour (200 g), stir. Distribute the dough in shape - along the bottom and sides, put in the refrigerator. Prepare the cream: grate the lemon zest (from 1 piece), squeeze the juice from the lemons themselves (2 pieces). Beat eggs (2 pieces) with sugar (250 g), add zest, starch (30 g), melted butter (50 g), lemon juice, beat. Pour the cream into the dough, bake for 40 minutes at 180OC. You need to cut and eat it chilled, otherwise the filling will not keep its shape.
- Cake with apples and dates … Peel apples (3 pieces) from core and peel, dates (300 g) from seeds, cut both into small cubes. Remove the zest from the lemon (1 piece), squeeze the juice. In a saucepan, heat the juice, zest, honey (3 tablespoons), cinnamon to taste. Turn off the heat and immediately add the dates, then after 5-10 minutes apples, grape seed oil (70 ml), oatmeal (1 glass), flour (100 g). Put the dough in a mold, bake for 20-30 minutes at a temperature of 180OC. Cut the finished cake into brownies, garnish with nuts.
Interesting facts about lemon
About 300 fruits can be harvested from one tree per season, but there are also record-breaking trees, at the moment the record is 2500 fruits.
The life span of a lemon tree is 40 years, and its "growth" is only 5-7 meters.
Lemon peel takes up a significant part of the fruit, if it is thick, then it can make up 50% of the total weight of the fruit.
If you bought an unripe lemon, and you need it urgently and ripe, put it in the microwave for half a minute.
In the Middle Ages, snake bites were treated with citrus - the fruit was considered the strongest antidote. In addition, its juice was used for disinfection. And, of course, the fruit became a real panacea for the scurvy epidemic; James Cook was the first to save his sailors from vitamin deficiency with the help of sour citrus.
In Europe, for some time, lemons were called "Indian apples" because they were brought by Alexander the Great after his campaign in India. By the way, this region is very fond of such an original delicacy as pickled lemons.
In Spain, the fruit was considered a symbol of unrequited love; young ladies often presented it as a gift to annoying and unnecessary boyfriends.
The fruit is indispensable not only in the kitchen, but also in cosmetology; it is used to make face masks, hair balms, nail strengthening products - as you can see, the fruit is as versatile here as in cooking.
Watch a video about the properties of lemon:
Lemon is a very healthy product that should be present in the diet of every person. Of course, in the absence of contraindications for use. This citrus not only saturates any dish with vitamins, but also emphasizes the taste, makes it more multifaceted, more interesting. In addition, it is absolutely universal and suitable for preparing dishes of any category.
