Lemon
Description
The lemon the yellow acidic fruit of the lemon tree in the genus Citrus. Lemons are a good source of vitamin C and potassium.
Lemon juice can be used as a flavor enhancer to make foods more palatable in Mild Sodium Restriction Diet, Moderate Sodium Restriction Diet or Severe Sodium Restriction Diet.
Available throughout the year, with peak supplies from April to July.
Note: The best lemons will be fine-textured and heavy for their size. Coarse, thick-skinned and light lemons are likely to have less juice. Avoid shriveled or hard-skinned, soft or spongy. High-colored soft fruit may be old or otherwise undesirable.
Caloric Content
| 1 | 2 | |
| Calories: | 17 | 5 |
| Protein: | .64 | .32 gm |
| Carbohydrates: | 5.41 | 2.89 gm |
| Fiber: | .23 | - gm |
| Total fats: | .17 | .08 gm |
| Saturated fats: | .023 | .011 gm |
| Unsaturated fats: | .058 | .027 gm |
| Cholesterol: | 0 | 0 mg |
1. Raw - 1 medium fruit, 58 grams
2. With Peel - 1 wedge, 27 grams
Vitamin Content
| 1 | 2 | USRDA | |
| Vitamin A: | 17 | 8 | 5000 IU |
| Thiamine: | .023 | .014 | 1.7 mg |
| Vitamin B-2: | .012 | .011 | 1.7 mg |
| Vitamin B-6: | .046 | .029 | 2.0 mg |
| Vitamin B-12: | 0 | 0 | 6 mcg |
| Biotin: | - | - | 300 mcg |
| Niacin: | .058 | .054 | 20 mg |
| Pantothenic Acid: | .110 | .063 | 10 mg |
| Folic acid: | 6.2 | - | 400 mcg |
| Vitamin C: | 30.7 | 20.8 | 60 mg |
| Vitamin E: | - | - | 30 IU |
1. Raw - 1 medium fruit, 58 grams
2. With Peel - 1 wedge, 27 grams
Mineral Content
| 1 | 2 | USRDA | |
| Calcium: | 15 | 16 | 1000 mg |
| Copper: | .021 | .070 | 2 mg |
| Iron: | .35 | .19 | 18 mg |
| Magnesium: | - | 3 | 400 mg |
| Manganese: | - | - | n/a mg |
| Phosphorus: | 9 | 4 | 1000 mg |
| Potassium: | 80 | 39 | n/a mg |
| Selenium: | - | - | n/a mcg |
| Sodium: | 1 | 1 | n/a mg |
| Zinc: | .04 | .03 | 15 mg |
1. Raw - 1 medium fruit, 58 grams
2. With Peel - 1 wedge, 27 grams
Amino Acid Content
| 1 | 2 | |
| Tryptophan: | - | - gm |
| Threonine: | - | - gm |
| Isoleucine: | - | - gm |
| Leucine: | - | - gm |
| Lysine: | - | - gm |
| Methionine: | - | - gm |
| Cysteine: | - | - gm |
| Phenylalanine: | - | - gm |
| Tyrosine: | - | - gm |
| Valine: | - | - gm |
| Arginine: | - | - gm |
| Histidine: | - | - gm |
| Alanine: | - | - gm |
| Aspartic acid: | - | - gm |
| Glutamic acid: | - | - gm |
| Glycine: | - | - gm |
| Proline: | - | - gm |
| Serine: | - | - gm |
1. Raw - 1 medium fruit, 58 grams
2. With Peel - 1 wedge, 27 grams
References
Chicago Dietetic Association and the South Suburban Dietetic Association of Cook and Will counties. Manual of Clinical Dietetics. W.B. Saunders: Philadelphia. 1981.
Produce Availability & Merchandising Guide. The Packer. 1989.
U.S. Department of Agriculture. Composition of Foods: Fruits and Fruit Juices-Raw-Processed-Prepared. Washington D.C. 1982.
Woolf, H.B. ed. Webster's New Collegiate Dictionary. G & C Merriam: Springfield, MA. 1984.
Essential Oil
See Lemon Essence under Aromatherapy
| Signup Free Applied Health Journal |
||||
|
FREE Sample Issue Your email address is all we need to start you on a better path to health. We respect your privacy.
|
