Lemon’s exact origin is unknown, but it is believed that it comes from Asian countries like India, China and Burma and to the north, where the locals were aware of the health benefits of lemon. About 1 A.D. they arrived in Europe, but they were not grown up to the 15th century. And finally, in the 18th and 19th century lemons come to the United States, where they were used as an ingredient in recipes and drinks. While unrelated States ranks seventh in the world in production of lemon, after India, China and Mexico.
There are ten varieties of lemons grown in the world, but it is the Eurkea, you will find in most supermarkets, because it grows throughout the year, in spite of the peak growing season from April to August.
Lemon juice has only 29 calories per half cup of juice (whole lemon when juiced contains only three tablespoons of juice) with traces of fat and less protein. Power of pulp will net you two and a half grams of fiber as well.
Lemons are high in vitamin C, but they also have vitamin A, B1 and B2, as well as vitamins (thiamine and riboflavin), niacin, folic acid, Panthoetic acid, vitamin B6 and vitamin E.
With regard to the minerals, lemons have a high content of potassium and phosphorus. Other minerals found in lemons include magnesium, calcium, sodium, iron, selenium, manganese, copper and zinc. For many years, the lemon juice is used to treat many diseases and treatments, as well as an effective ingredient in many other treatments.