Lemon is one of the few citrus fruits to be used (juice, pulp and peel) almost exclusively as an ingredient, to flavor or season, and rarely without the addition of sugar.
It has interesting nutritional properties, especially as regards the vitamin and mineral content; the caloric intake, on the other hand, is almost negligible, by virtue of the very modest concentration of fructose.
The characteristic sour taste of lemon is attributable to the massive presence of acids, especially the citric one.
, as they are very rich in vitamin C (ascorbic acid). Furthermore, lemons contain high concentrations of water and excellent amounts of mineral salts (potassium) and antioxidants in general (see previous paragraph).
The nutritional concentration of lemons in energy molecules is negligible; both fats and proteins do not appear in noteworthy quantities and simple sugars, caloric molecules typical of other fruits, in lemons do not constitute a substrate of similar importance.
Some argue that lemon juice can harm the mucous membrane of the stomach due to its marked acidity; to tell the truth, the stomach walls are organized to tolerate a decidedly more aggressive pH and the simple lemon juice cannot affect the integrity of a healthy mucosa. In the event that a gastric pathology is already present, it is advisable not to consume lemon or lemon juice between meals Considering the high concentrations of citric acid, lemons are a highly alkalizing food, indicated in purifying diets and in those aimed at preventing kidney stones from accumulation of cystine and uric acid.
