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Facts About Lemon Juice
Lemon juice is made by squeezing lemons (green or yellow variety). Lemon fruits belong to the citrus family and contain about 5% acid due to which the juice is sour to taste. They are primarily grown in warm or subtropical areas across the world. |
Lemon extracts are available in various forms – powdered (processed), concentrated or bottled. It is one of the common ingredients used for salad dressings, marinades, cocktails preparation and also manufacturing certain products in the pharmaceutical industry.
A medium sized lemon fruit yields about 2 – 3 tbsp. of juice. A quarter cup of lemon juice contains about 61 calories along with 1 g of protein and a little more than 20 g of carbohydrates. There is however, no fat content.
Lemon juice is rich in Vitamin C and hence it is given to people suffering from common viral infections like cold and cough. Lemon juice is given to individual who suffer from scurvy (extreme deficiency of Vitamin C) that leads to bleeding gums, anemia and warts development under skin. It is also a good source of potassium, a vital mineral for regulating systolic and diastolic blood pressure levels.
The anti-oxidant properties of lemon fight the cancer cells and free radicals. A few drops of lemon juice mixed with a cup of hot water releases harmful toxins present in the liver.
However, it is advisable to avoid excessive consumption of lemon juice as it can damage the tooth enamel and gums. In addition, it is advisable to avoid this fruit or its extract if you are suffering from gastroesophageal reflux disease.
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Lemon juice contains high levels of citric acid and hence, its pH value is also high. It is quite sour to taste and hence, it is very hard to drink it raw without neutralizing it with other additives or diluting it with appropriate amount of water. The pH value of lemon has to be brought down to a value of 2.2 – 3 to make it suitable for consumption.