Lemon juice

Lemon juice is a type of citrus juice that is derived from the lemon. It is commonly used in cooking and baking, as well as in beverages due to its refreshing taste and high vitamin C content.

History

The lemon, and by extension lemon juice, has been used for culinary and non-culinary purposes around the world for thousands of years. The exact origin of the lemon is unknown, though it is believed to have first grown in Assam, northern Burma, and China.

Production

Lemon juice is produced by squeezing the fresh fruit. The juice can be extracted using a variety of methods, including manual reamers, presses, and centrifugal juicers. Commercially, lemon juice is often produced on a large scale using industrial equipment.

Nutritional Value

Lemon juice is known for its high vitamin C content, which is a powerful antioxidant. It also contains small amounts of thiamin, riboflavin, vitamin B6, calcium, and magnesium.

Uses

Lemon juice is used in a variety of ways, both in cooking and in other applications. In cooking, it is often used to add a fresh, tangy flavor to dishes, and can also be used as a natural preservative. It is also a key ingredient in many beverages, including lemonade and various cocktails.

In addition to its culinary uses, lemon juice is also used in cleaning and medicinal applications. It is often used as a natural cleaning agent due to its acidity and antibacterial properties. Medicinally, it is often used as a home remedy for a variety of ailments, including sore throats and kidney stones.

See Also

• Lemon
• Citrus
• Vitamin C

Lemon juice Resources
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