Lemon is an evergreen small tree of the Rutaceae Citrus genus, native to Southeast Asia. The main producing areas of lemons are the United States, Italy, Spain and Greece.

The United States and Italy are famous for producing areas of lemons, while France is the country that consumes the most lemons in the world.

Lemons first appear in written records in an Arabic work on agriculture in the 10th century. At that time lemons were also used as landscape plants to decorate gardens. Between 1000 and 1150, lemons were widely shipped across the Arab world and the Mediterranean.

Lemon is a fruit with very rich nutritional value, which contains a lot of vitamin C. After eating more lemons, you can supplement the trace elements needed by the human body and supplement nutrients.

Eating more lemons can produce body fluid and relieve summer heat, and can appetize and refresh, and increase appetite.

In addition to vitamin C, there are also a lot of trace elements such as vitamin P, vitamin B and vitamin B2 in lemon. You can take lemons properly at ordinary times, to supplement the potassium, calcium and iron needed by the human body.

The taste of lemon is relatively sour, the pulp is juicier, and the aroma is strong, but it is not suitable for direct consumption. Lemons are generally used as seasonings, dishes, cosmetics, drinks, etc.

The rind of the lemon is the origin of the lemon's aromatic taste. Lemon peel mainly contains pectin (water-soluble dietary fiber), limonene, flavonoids and other substances.

Lemons are best eaten raw, juiced or soaked in water.

As a common fruit, lemon has high nutritional value and is rich in vitamin C. It can also promote digestion, promote body fluids and quench thirst. It is suitable for people with dry mouth, irritability, indigestion, iron deficiency anaemia, and vitamin C deficiency.

To eat raw is to wash the lemon and eat it directly. But because the taste of lemon is extremely sour, it tastes bad when eaten raw, but it can preserve vitamin C to the maximum extent.

Juicing is peeling the lemon and squeezing out the juice with a juicer. We can also add some sugar to taste. This way of eating tastes better, but the operation is more complicated.

Soak in water, that is, slice the lemon and brew it with warm water. During this process, we can add an appropriate amount of honey. Do not use boiling water to make lemonade, because high temperatures will destroy vitamin C and greatly reduce its nutritional value.

Lemon water contains a lot of vitamin C. To a certain extent, it can help the human body supplement vitamin C, thereby enhancing human immunity. Second, the hydrating and moisturizing effects of lemon water also have a positive effect on immune status.

In addition, vitamin C also has basic support functions for the adrenal glands, which can help you better balance the stress in life and work.

Soaking lemon in water must be light. A slice of lemon with peel can soak 3 to 4 cups of lemonade. This kind of lemonade does not have a strong sour taste and can be drunk without sugar or honey, so it contains less energy.

Lemons must be peeled, and the slices must be thin, because the flavonoids in the skin are higher, and the lemon essential oil is mainly in the skin. The aroma components in the lemon peel are easy to bubble out when sliced thinly.