Lemons are very low in Cholesterol, Saturated Fat, and Sodium. They're also a good source of Vitamin B6, Iron and Potassium, and an excellent source of Dietary Fiber and Vitamin C.
Amount per serving
|Calories :22||Calories from Fat :|
|Calcium ||6 %|
To get the most juice from a lemon, first bring the fruit to room temperature and roll on a hard surface while pressing down on the lemon - or - Microwave for 30 seconds to increase juice content.
Use lemon juice on apples and avocados to prevent browning after they are sliced.
Lemon juice can remove odors from hands, pots and pans by rubbing with a cut lemon just before washing. Also, run used lemon peels through your garbage disposal to keep it smelling fresh.
The word lemon is believed to have been derived from Asian language words meaning, "sour" or "sour fruit."
By the year 1299, the Mongolians had invented lemonade. The Crusades transplanted lemons to Europe, and Columbus is credited with bringing them to the Western Hemisphere on his second voyage.
Wild lemon groves became commonplace in Florida until wiped out by a heavy freeze in 1894-95, after which there was very little replanting. California fruit growers then adopted the crop, with great impetus from the Gold Rush. Miners were willing to pay high prices for their high vitamin C content.