Their exact origins are unknown but they are believed to come from Asian countries such as India, China and the northern parts of Burma where the locals knew of the health benefits of lemons. Around 1 A.D. they arrived in Europe but were not cultivated until the 15th century. Finally in the 18th and 19th centuries lemons made their way to the United States where they began to be used as an ingredient in recipes and drinks. Currently the Untied States ranks seventh in global lemon production, behind India, China and Mexico.
There ten varieties of lemons that are grown worldwide, but it’s the Eurkea that you will find in most supermarkets because it grows year round although their peak growing season is April to August.
Vitamins and Minerals
Lemon juice has just 29 calories in half a cup of juice (a whole lemon, when juiced, contains just three tablespoons of juice) with a trace amount of fat and a little protein. Eating the pulp will net you two and a half grams of fiber as well. Lemons are high in vitamin C but also have vitamin A, both B1 and B2 vitamins (thiamine and riboflavin), Niacin, Folate, Panthoetic Acid, Vitamin B6, and Vitamin E.
As for minerals, lemons are high in potassium and phosphorus. Other minerals found in lemons include magnesium, calcium, sodium, iron, selenium, manganese, copper and zinc.
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