| Moisture | 85.0% | Protein | 1.0% |
|---|---|---|---|
| Fat | 0.9% | Minerals | 0.3% |
| Carbohydrate | 11.1% | Vitamin C | 39 mg |
| Calcium | 70 mg | Phosphorus | 10 mg |
| Iron | 2.3 mg |
The lemon is indigenous to the north-west regions of India,Cultivated in south-east Asia from ancient times. It is now widely grown in all tropical and subtropical countries, notably in the United States, Spain, Portugal, France, West Indies and New South Wales. In India, lemon is cultivated in home gardens and small-sized orchands in parts of Uttar Pradesh, Bombay, Madras and Mysore.
The lemon is rich in many food ingredients,particularly in citric acid.Because of its citric and vitamin C contents lemon is widely used in medicine. It is valued for its juice that increases flavour and improves the taste of various dishes.
Mainly used in salads, preparation of lemonades, squashes, jams, jellies and marmalades. The lemon juice has a good keeping quality and it can be preserved for a long time with certain precautions.
The various parts of the lemon used for medicinal purposes are rind of the ripe fruit. A plae yellow oil is derived from lemons, the oil is bitter yet it is highly valued in medicine as a flavouring agent, carminative that relives flatulence for treating gastric discomfort and stomachic that improves appetite.
The germs of diptheria, typhoid and other deadly diseases are destroyed by its use. The juice also encourages bile secretion and is valuable in jaundice and gravels-a condition of small stone in urinary tract.
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