Lemon, a woody plant belonging to the Rutaceae family of the genus Citrus, has few or no thorns on its branches, with young leaves and flower buds displaying a dark purple-red color.

The leaves are oval or elliptical, and the outer side of the petals is light purple-red, while the inner side is white. The fruit is oval or egg-shaped, with thick, lemon-yellow peel.

The flowering period is from April to May, and the fruiting period is from September to November. Lemons thrive in warm climates, are cold-sensitive, and prefer well-drained, loose, organically rich, slightly acidic soils with a low water table.

The cultivation of lemons in Europe began in the mid-15th century in the Italian city of Genoa. In 1493, Christopher Columbus brought lemon seeds to the island of Hispaniola, introducing lemons to the Americas. The Spanish conquest of the New World also played a role in spreading lemon seeds widely. Initially, lemons were primarily used for landscaping and medicinal purposes. In the 19th century, large-scale cultivation of lemons began in Florida and California.

In 1747, James Lind, a surgeon in the British Royal Navy, treated sailors with scurvy, including lemon juice in his treatment regimen. However, vitamin C had not yet been discovered at that time.

Nutritional Value

1. Lemons contain niacin and abundant organic acids, imparting an extremely sour taste. The citric acid in lemon juice has strong bactericidal properties, contributing to food hygiene. Experiments have shown that highly acidic lemon juice can eliminate all bacteria inside shellfish shells within 15 minutes.

2. Lemons are aromatic and can neutralize the fishy odor in meat and seafood, making the texture more tender. Lemon also stimulates the secretion of gastric proteolytic enzymes, enhancing gastrointestinal motility. Therefore, Western cuisine frequently uses lemons to prepare cold dishes and pickled foods.

3. Lemon juice, rich in citrate salts, can inhibit calcium salt crystallization, preventing the formation of kidney stones and even dissolving existing stones. Consumption of lemons can prevent and reduce kidney stones in some chronic kidney stone patients.

4. Consuming lemons can also help prevent cardiovascular diseases by mitigating the coagulation-promoting effects of calcium ions, thus preventing and treating hypertension and myocardial infarction. Citric acid has a vasoconstrictive effect, strengthening capillaries, reducing permeability, improving coagulation function, and increasing platelet count, resulting in shortened clotting and bleeding times (31%-71%) and exhibiting hemostatic effects.

5. Fresh lemons are rich in vitamin content, making them a natural beauty product that prevents and eliminates skin pigmentation. In addition, raw lemon consumption has a good antiemetic effect and is beneficial during pregnancy. Therefore, lemons are a suitable fruit for women.

When selecting lemons, it's essential to observe the peel's surface. High-quality lemons have a regular shape, smooth surface, and uniform color. Fruits with spots, scabs, or deformities are likely affected by diseases, pests, or injuries, causing a loss of nutritional value and potentially containing harmful substances to human health.