Lemon , Bangladeshi
originis the most important source of citric acid.
It is available different
size ,taste in Bangladesh all over the year.
There are three kinds of
lemons in Bangladesh.
That is colombo, kaguji,& batabi. All are sweet cents &
colours.
Juicy, acidic, and flavorful lemon is the most widely
used citrus fruit worldwide.
It is the smallest among citrus fruits yet
contains more health benefiting nutrients than oranges,pomelo etc.
Botanically, this citrus fruit belongs to the family of Rutaceae of the genus,
Citrus (which also includes orange, pomelo, tangerine (mandarin orange), and
grapefruit). Scientific name: Citruslimon.
Lemon Nutrition Facts Posted on August 10, 2011 by Danish Lemon is a good fruit, this food is source of vitamin C, It is a green/yellow
oval citrus fruit with thick skin and have a fragrant aroma, with a sour taste. Lemon fruit is used for cooking and the culinary world – the most we
have encountered is used as a fruit juice, although many use lemons for cooking
and baking. Lemon fruit known for its antiseptic properties as well as other
benefits. Lemon fruit is low in calories, only about 29 calories per 100 g, and
when compared with other types of oranges, lemons are the lowest. As in other
fruits, Lemon also contains no saturated fat or cholesterol, but rich in fiber
Here is the nutrition information of Lemon: Serving Size : 1 fruit or 58g Amount Per Serving Calories 17 Calories from Fat 2 % Daily Value Total Fat 0.2g 0% Saturated Fat 0.0g0 % Polyunsaturated Fat 0.1g Monounsaturated Fat 0.0g Cholesterol 0mg0% Sodium 1mg 0% Total Carbohydrates 5.4g 2 Dietary Fiber 1.6g 6% Sugars 1.4g Protein 0.6 ,Vitamin A 0%,
Calcium 2%,Iron 2% ,Vitamin C 51%
Here is
nutrition analysis and the good and bad of Lemon:
Very low in saturated fat
No cholesterol
Very low in sodium
Very high in dietary fiber
High in iron
High in potassium
High in vitamin B6 ,Very high in vitamin C
Although lemons taste
sour or acidic, but it turns out this fruit still contains sugar, 1.4g / 58g
serving size.
Vitamin C Basic Explanation About Vitamin C
Vitamin C is water soluble vitamins are generally used as an
antioxidant but has a number of biological functions.
Vitamin C or L-ascorbic acid or L-ascorbate is an essential nutrient
for humans and several other animal species. Ascorbic acid in living organisms
can function as an antioxidant by protecting the body against oxidative stress
(or often referred to as free radicals).
This is a cofactor at least eight enzymatic reactions including the
synthesis reaction in some collagen, when dysfunctional, can cause symptoms of
scabies.
These reactions are very important especially in the animals for wound
healing and prevent bleeding from capillaries.
Suggestion
intake of vitamin C
The recommended dietary
allowance (RDA) for vitamin C as follows:
Non-smooking adult:
- For Men is 90 mg per day
- For women is 75 mg per day
Smookers adult:
- For Men 125 mg per day
- For women 110 mg per day
(This shall mean the smokers need more antioxidants, it helps to reduce
smoking)
Based on studies of higher intake of vitamin C (100 -1.000 mg per day
or more), often do not find evidence that the intake of “optimal” in that range.
In an effort to prevent heart disease, intake of vitamin C a number of
100-200 mg per day seems adequate. Nevertheless, some doctors recommend 500 to
1.000 mg per day or more, it seems that further research will be needed to
determine whether the consumption of large amounts of vitamin c is needed.
Advice of the experts of vitamin C, an adequate intake is 200 mg per day
because there is clear evidence that the human body’s cells do not take more
vitamin C every day even though a large number available.
Vitamin C work as antioxidant Vitamin C is an antioxidant, including vitamin E, beta-carotene, and
many other nutrients derived from plants. Antioxidants work by blocking some of
the damage caused by free radicals, substances that damage DNA. Accumulation of
free radicals over time can lead to aging and deteriorating health conditions
such as cancer, heart disease, and arthritis.
Where
to Find Vitamin C?
Vitamin C can be
found in various foods of the types of vegetables and fruits, some very good
source of vitamin C are oranges, green peppers, watermelon, papaya, oranges,
melons, strawberries, kiwi, mango, broccoli, tomatoes, Brussels sprouts,
cauliflower, cabbage, and citrus juices or juices fortified with vitamin C.
The raw and cooked
vegetables leaves (chard, spinach), red and green peppers, canned and fresh
tomatoes, potatoes, winter squash, raspberries, blueberries, cranberries, and
pineapple is also a rich source of vitamin C. Vitamin C is sensitive to light,
air, and heat,
so you’ll get the most
vitamin C if you eat fruits and vegetables raw or lightly cooked.
Risk
and possibility of deficiency of vitamin C
Although scurvy (vitamin C deficiency is high
level)
but are rare in
Western societies, many doctors believe that most people consume less than
optimal amounts.
The early signs of
vitamin C deficiency is fatigue, bruised gums, and bleeding, and this happened
long before the light of developing scurvy.
Smokers have low
levels of vitamin C and require a higher daily intake to maintain normal
vitamin C levels.
Women with
preeclampsia have been found to have lower blood levels of vitamin C than women
without the condition. Women who have low levels of vitamin C had an increased
risk of gallstones.
Attention
to People with kidney failure:
People with kidney failure is expressed highly
at risk for deficiency of vitamin C. However, people with kidney failure are
not allowed to take vitamin C except under medical supervision.